It has been a tough old time for our pubs and restaurants, but they have shone through with verve, determination and imagination and we’re all pulling our positive pants on for 2022.

We spoke to Simon Cromack of The Baskerville in Shiplake about their experience and their optimistic plans for the future. First and foremost they have a fabulous value for money two or three course Valentine’s Day menu from £40; they are also hosting Epicurean Delight Nights, which in March features fresh shellfish and beautiful roasted fish. They are also building a new private dining room that will seat 8-10 guests and there are even plans a foot for a forest and outdoor art school for children.

Simon says that much has been learnt from the goings on over the last year and a half in the hospitality industry, resilience being the obvious one, but he said he would also absolutely include innovation, adaptability, reinvention, perseverance and belief that it can only get better.

The last 18 months has given hospitality the opportunity to reflect and reimagine their offer to better serve the post pandemic customer. We know that peoples behaviours and habits have adapted to other ways to enjoy themselves. The Baskerville like so many of our great pubs, have been no exception of grabbing the bull by horns and bracing the situation head on.

They all brought to life outdoor spaces to create innovative experiences that we would never have considered necessary before. The Baskerville pulled out all the stops such as installing a beautifully dressed Bedouin tent in their garden, which offered grazing & feasting plates and even included it’s own cool bar which was hugely popular. They also launched Pioneer in December 2020, where they had people dining in a heated marquee with its own open kitchen, serving a menu cooked over fire and flame.

All of these brilliant ideas would never had come to anything if it wasn’t for the pandemic! So there are some things we need to be grateful for. Things and people have changed.

Simon says that they are really excited about all their plans including the reinvention of the garden which will be ready by mid spring, more to come on that. As well as a new private dining room, and a great collaboration with a forest and outdoor art school for children.

Also as of July last year The Baskerville appointed Faye Morris as head chef bringing an exciting and diverse range of experience and skills. Faye comes to the table with a fantastic and diverse range of experience and skills. Having trained under Alan Pickett now of L’oscar fame in London, she moved on to work with and lead chefs in establishments such as The Conduit, a 40,000sq ft private members club over seven floors in the heart of Mayfair, progressing on to Market Table in North Greenwich renowned for bringing back the traditional food market to the fore, with an emphasis on sustainability of produce from the locale. Finally, before coming to us she was chef de cuisine (head chef) at Sugar Beach Viceroy Resort in St Lucia, where she led a team of passionate local chefs, and was able to work with some of the finest produce to include seafood which she would collect straight off the boats.

Faye’s wealth of knowledge and style of cooking along with her infectious sense of humour, makes her the perfect match for our approach to our food, which is to strive for casual elegance, serving dishes to our local neighbour and surrounding communities, in relaxed and enticing surroundings, says Simon.

For further information visit www.thebaskerville.com

To book email enquiries@thebaskerville.com.