Hollybush Inn Open for Food

HollyBush InnThe Hollybush Inn on the Bristol-Bath border has been open for business since 2014 after a major refurbishment that saw the formerly derelict site transformed into a welcoming and popular venue.

An independent family run public house, it is now owned by James Prangell, whose vision to renovate the pub that had been closed for several years has been hugely successful.

One of his aims was to offer food, but having no existing kitchen, this was no easy task. Undeterred, he took a look at the assets and targeted an old garage. After extensive refurbishment, this became the kitchen, linked to the restaurant via a walkway.

Second Hand Oven

His first purchase, and in hindsight, perhaps his best, was the oven. According to James, it had to be Rational. “We got a very good deal on a second-hand Rational SCC101 which was perfect for our requirements,” he explains.

Being second-hand, we were slightly concerned about its condition and performance but our fears were ungrounded. In the past two years, it has proven to be invaluable.

On advice from AC Services (Southern), James has the appliance serviced regularly twice a year. In the meantime, should anything need attention, then he calls out the company on an ad hoc basis.

We cannot afford for the oven to go wrong, as we rely upon it for the food that we produce on a daily basis,” he continues. “So we use AC Services as and when we need them to ensure the appliance is always working at its optimum capacity.

Food on the Table

And the menu on offer is extensive: fresh, locally sourced ingredients go into homemade dishes ranging from light lunches, evening meals, daily specials or Sunday roasts.

Enjoy a trio of mixed beetroot salad with apple and Somerset goats cheese, duck liver pate, gooseberry chutney and toast or Brixham Bay mussels cooked in garlic and shallots, served with crusty bread.

Main courses include haddock cooked in light beer batter with proper chips and chunky mushy peas or summer chicken with mushroom sauce, courgettes and jersey royals. Or go overboard with an 8oz West Country Sirloin with wild mushroom, tomato, garlic butter and proper chips!

We have a reputation built up over the past two years of excellent cuisine, superb hospitality and a friendly environment,” concludes James. “The lynchpin of our operation is the Rational oven without which we would be floundering. It just goes to prove that even second-hand, Rational is the best choice for cooking a range of food and for the Hollybush Inn, it’s the ideal choice.”

Published Date: 22nd March 2016
Category: Blog, Case Study, News
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