We had the pleasure of meeting Jack Green, the head chef at the New Inn situated on Hurstpierpoint High Street.
Jack tells us about working alongside reputable chefs, favourite cook books and how to keep up with the latest culinary trends.
Share a whistle stop tour of your career?
I started cooking part time whilst at school at the Crown Inn Dial Post (one of the most consistently good pubs in Sussex for the last 15/20 years) I then moved full time there from school, moving into Brighton I worked at the Ginger Man under Dan Kenny (now owner of The Set – pictured below).
After this I worked at Lythe Hill Hotel under Malcolm Campbell, I then worked under Andrew Russell and Alex Jacquemin at The Cat Inn, West Hoathly for around 5 years.
Then my last stop before the new inn was running the kitchen for Matt Gillan’s events company called Parlour.
Describe your venues offering.
I would call our offering a refined Sussex country pub where we offer elevated pub dishes as well as a couple of more refined options for dinner.
Most important culinary inspiration?
I would say it sounds cheesy but previous employers such as Andrew at The Cat Inn were great inspirations. To run such a high standard of business for as long as he has, even through these current times is outstanding.
But also Alex Jacquemin from a chef point of view. He really helped me to understand the importance of the finer details and also Jim from The Crown Inn for giving me the platform to begin my career.
Favourite review so far?
The review of our roasts by Kitty (boujeefoodie_) really captured what we are trying to achieve here at the pub.
What’s new for The New Inn?
Looking towards summer evenings now we will be dusting off the BBQ for those sunny days. We’ve also recently had our function room renovated, so can’t wait to hold some really special events in there.
Which dishes are your customers enjoying ?
I think as a pub, the staples are always enjoyed the burgers, fish and chips, steaks etc but the one that’s surprised me most is how much people enjoy our whipped tofu starter it’s one of our best selling dishes at the moment.
Advice you would give to an aspiring chef?
Take your time in the early stages of your career finding a chef who has time to nurture you, and don’t be afraid to write to as many of the top places in the country and ask to do work experience or a stage.
Some of my most enjoyable moments in my career have been doing this at places like The Latymer, The Ritz and Heckfield Place.
What has been your biggest challenge?
I would say trying to hit and maintain a good food cost currently the prices of produce are obscene so we have to be clever with wastage and how we utilise everything to make it viable.
How do you ensure that your dishes reflect the local flavours and ingredients of Sussex?
We use local ingredients from all local suppliers some as local as the herbs from the garden and the meat from Calcot Farm in Ashurst, we are also just opening an account with chefs farms to utilise the best of what’s on our doorstep.
Favourite Sussex Supplier?
Dave Jesse at Calcot farm, I’ve known Dave for about 15 years where he was actually a chef at The Crown Inn.
The Crown Inn, Dial Post
He’s taken that passion for cooking into butchery and charcuterie to make a really special business supplying the best meat in Sussex.
How do you stay updated with food trends and innovations?
Mostly social media i would instagram is my go to following some local chefs but also chefs across the country, I’m also partial to a cookbook my favourite being “cooking in pubs” by Simon Bonwick, a fantastic chef.
Your go-to knife, which brand is it and why do you love it?
Yaxell I would say not because they’re the best ever but they’re low maintenance and have lasted me 10 years yet they’re still going and sharp.
How do you relax?
Watch a good series or just socialising with whatever precious time we have to ourselves.
Favourite places to eat?
I would say Furna is the best meal I’ve had in Brighton from the food to the service everything was perfect but that’s more of a treat my usual go to places are Plateau or Moshimo.
Moshimo Japanese and Sushi Restaurant in Brighton
What do you like to eat/cook when you are at home?
Whatever is easy really when I’m home something I would like to put more love into but I always find an excuse to have a takeaway.
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