Chef Spotlight | James Parkinson of The Duck at Yeoford
It's September, autumn is upon us and it's time to hunker down with a comforting plate of great pub food, so let's introduce you to Chef James Parkinson of The Duck at Yeoford... who can provide just that!
In August 2018, James and Sarah Parkinson bought what was The Mare and Foal in Yeoford, near Crediton. They spent eight months renovating and reopened the doors as The Duck at Yeoford in March 2019. Exactly one year later the pandemic shut them down, but they rallied and opened The Pub-up Shop to provide local produce and essentials to villagers and started their much-loved takeaways. Both the shop and takeaways are still firm fixtures of The Duck.
With Covid behind them and a clutch of awards to their name, The Duck at Yeoford is a comfortable, stylish pub with a lovely beer garden, kids' play area, private dining room, and a fabulous menu... and it's just a couple of minutes walk from the local station.
We asked Chef James, to tell us about himself and what's coming up at The Duck.
Owner and Chef James grew up in Lincolnshire, left school at 16 and took up a cheffing apprenticeship which sparked a love for cooking.
During his career he's worked for various renowned chefs including John Burton-Race, Daniel Clifford, Gordon Ramsay and Jean Christophe-Novelli. James took on his first Head Chef role at Congham Hall in Norfolk.
He soon became Executive Chef for von Essen Hotels, overseeing 31 hotel kitchens and 280 chefs. When von Essen collapsed in 2011 James continued to oversee The Luxury Family Hotel Group.
In 2018 James and Sarah both gave up their jobs, sold their house, bought what was The Mare and Foal. They moved their two young children into the run down pub telling them it would be an adventure!
What three words would sum up your style of cooking?
Modern, Seasonal, British.
What’s coming up this season on your menu?
Home Grown Tomatoes, Cavolo Nero, Scallops.
What has been your career highlight so far?
In 2013 creating the world's most expensive sandwich for Cliveden House Hotel, Taplow. Named the von Essen Platinum Club Sandwich it then sold for £100.00 and was in the Guiness Book of Records.
What is your favourite seasonal ingredient, and how would you serve it?
Asparagus, chargrilled with Home Smoked Salmon and Hollandaise.
What does ‘sustainable’ mean to you?
Using the best of Devon's larder, zero wastage and going back to traditional farming methods.
Which Chef do you most admire?
My good friend Daniel Clifford at Midsummer House.
What is your most thumbed recipe book?
Larousse Gastronomique
Do you have a food related guilty pleasure?
Salad Cream
What has been your most memorable meal?
It has to be the one at Le Bernardin, New York.
What's always in your fridge at home?
Chardonnay
Tell us your earliest food memory.
Dripping on toast with my grandmother.
What is your strangest food combination?
Red Mullet and Pineapple.
Tell us about a childhood foodie treat.
Minted mushy peas at Nottingham Fair with my Auntie Anne.
Tell us about The Duck at Yeoford's menu
We have a different menu for lunch and dinner, but always fish, steak, salad and a vegetarian option. Our signature dish is Creedy Carver Confit Duck Leg Cassoulet.
Puddings are utterly tempting with Sticky Toffee Pudding, Black Forest Brownie, or the cheese board.
There's a children's menu and bar and kitchen nibbles are available throughout the day. Just let our staff know if there are any special dietary needs.
Take a look at the current menus on our website.