Jasper Prickett is the development chef for Butcombe Pubs and Inns, an award-winning, market leading business consisting of more than 130 pubs and inns with over 420 rooms, stretching from London’s Mayfair to St. Aubin in Jersey.
Butcombe Pubs and Inns is part of Liberation Group, a company that now employs over 1,800 people.
“We’re very proud of our eclectic and unique estate, each venue with its own distinctive style and feel, focused on what works best for that site and their local area,” said Jasper. “Along with our pubs we also have a thriving brewing and drinks business. Based in the South West of England, Butcombe Brewing Co is one of the original craft brewers, has a state-of-the-art brewery in Wrington, Bristol, and a multi-million pound distribution and bottling plant in Bridgwater, Somerset, supplying a range of award winning beers.”
We sat down with Jasper to find out more about his exciting career, his inspirations and why spring and autumn are his favourite times of the year.
Can you tell us a little bit about yourself, including where you are today, professionally, and what got you here?
I’m a professional chef of over 20 years and currently the development chef for Butcombe Pubs and Inns. Born in London to Australian and English parents. After having lived in Australia for 10 years as a child and stint of travelling as a young adult, I eventually landed in Bristol and remained for long enough to call it my home. Bristol is where I got truly stuck into becoming a proper chef.
Working across a wide variety of catering establishments (hotels, pubs, independent restaurants and cafés) allowed me the opportunity to experience many different cooking styles and this led me to the path that I’m on now. I joined The Liberation Group (Butcombe Pub Co) in 2019 and have thoroughly enjoyed being part of such a progressive company which takes food seriously and strives to do everything from the heart. You’ll find I’m happiest when cooking and seeing others enjoying my food. Long may that continue.
What or who inspired you to become a chef?
A foodie family, and my eldest brother is a chef in Australia.
Who has been your biggest influence to get you to where you are today?
The first head chef that was a big inspiration for me was Peter Quinion at the City Inn Hotel in Bristol. It was a three AA rosette restaurant with a lots of classic French cooking techniques that helped build the foundations to my own cooking abilities.
What’s your signature dish?
Very hard to answer, generally, but a dish at The Punchbowl that has quickly become a standout dish is the Tiramichoux bun. It’s a fun, indulgent twist on the mush-loved classic tiramisu.
What are the most important considerations when crafting your menu?
Pub food, but with a bit of swagger! British produce and seasonality are always very important.
Do your personal preferences influence the menu at all?
Of course! I love a good, proper pie, so that was always going to feature on the menu. We have a cracking ox cheek and bone marrow pie, plus a traditional chicken and mushroom pie served family style.
How would you describe your cooking style?
Produce-led cooking, with a ‘less fuss, more flavour’ approach. I love flavours from all over the world, so I’ll always try to incorporate elements of other cuisines in a way that’s still relevant to a British pub menu.
Do you have a favourite time of year or set of ingredients that you look forward to working with?
Spring and autumn. Spring brings so much fresh produce such British asparagus and wild garlic, allowing for lovely light and bright flavours. In contrast, the wholesome and comforting dishes that lend so well to autumnal flavours are always a joy to cook. Game season is always an exciting time too!
What is your favourite ingredient to create with?
I love root vegetables like celeriac and Jerusalem artichokes. Salt-baked, pureed, crisps, remoulade, soups, risottos, tarts – the list goes on!
What would you be doing if you weren’t a chef?
Travelling and eating!
What is your favourite dish to cook at home?
One pot wonders: pasta, tray bakes, stews, stir fry, noodle broths. Keep it simple and nourishing.
When are you happiest?
On long walks with the wife and dog, with a good pub along the way!
What is your favourite piece of kitchen equipment?
Professionally the Thermomixer. At home my electric spice grinder.
When you’re not in the kitchen where can you be found?
Ideally brunching in a good café or enjoying a pub supper with friends/family!
What’s your favourite takeaway or comfort food?
Anything Asian. Something that I would cook for myself or in the pubs.
Where is your favourite place to dine?
I don’t have a favourite. I recently had a very good meal at Cor in Bristol.
What do you think is the most over-hyped food trend?
The click-bait style of cooking on Instagram! Recently seen a few places doing a kind of hot chocolate where they pour chocolate sauce all over the edges of the cup and on the saucer – it’s a complete mess and looks totally impractical to consume.
What differences do you find working with local produce as opposed to non-local produce in terms of what you can create and flavour?
Local produce in season will always be better than something that’s been picked too early, held in storage and then shipped overseas.
How do you go about menu planning? What’s the process from picking the ingredients to getting them fresh into the kitchen and into dishes?
Menu planning is everything in my job. Lots of research, reviewing of what’s worked in the past and looking around at current trends and seeing what our competitors are doing. However, mostly I just follow my gut instinct. Working with some incredibly talented and experienced chefs means that I can continuously bounce ideas around and collaborate to ensure we’re making the best decisions for our customers.
How would you describe the food you create at Butcombe Pubs and Inns to someone who’s never experienced your kind of food?
Pub food with swagger, and fun bar snacks with a sense of nostalgia.
What’s your favourite flavour combination?
Probably something that involves nuts and cheese!
What is the USP of your flagship London pub, The Punch Bowl?
The experience of being in one of Mayfair’s most historic pubs, whether that’s for a casual post-work drink and bar snack, a superb roast beef on Sunday, or a glamourous supper in the opulent private dining room on the top floor.
What do your future plans entail?
More cooking!
