With building works almost completed, The Ferry House Inn is delighted to introduce The Coach House, an onsite development that will increase our B&B rooms by more than 50%. A second kitchen is also part of the development, where our Head Chef will have the space he needs to develop our young team – several of whom are college students and apprentices. The new butchery facility will further enhance possibilities for the in-house butchery of our own meat, allowing us to make better use of our homegrown produce which is an integrally important part of our ethos and values. New staff rooms, showers, and offices spaces are also a huge plus for our rapidly growing team. For our guests, we are delighted to be able to now offer spacious wheelchair-accessible rooms and family rooms, enabling all our guests to be able to enjoy a 4* overnight stay with us.
We are delighted to see James Pilcher step up to the role of Head Chef. James has been with us for a year and a half, he has gone from strength to strength during his term as Sous Chef. Vitalijs Kaneps was with us for over 6 years, leaving large shoes to fill and, although respectful that his time for adventures new had come, we will all miss him greatly.
With James’s vigour and ambition, we will be taking our menu on to the next level. We look forward to seeing his passion and drive come through in our food, but continuing to focus on a largely homegrown menu sourced from our kitchen garden and family farm.