The head chef at The Lamb Inn, Oxfordshire speaks to Brummell about his proudest moment as a chef and what pub food means to him
The Lamb Inn, a 16th-century pub located in the quiet village of Little Milton, is fusing traditional pub fare with refined techniques thanks to its revolutionary head chef, Nat Berney.
Taking his skills learned from working in some of the UK’s top kitchens, Berney sources local ingredients to create delicious seasonal dishes, such as pea and gorgonzola gnocchi and slow-braised lamb belly, solidifying The Lamb Inn’s place in Oxfordshire’s dining scene with two rosettes and the title of Best Upcoming Gastropub in Oxfordshire 2024 by LuxLife Magazine.
What can diners expect from The Lamb Inn?
Diners can expect a warm welcome followed by a hearty yet refined pub meal, sourced from small local suppliers.
Nat Berney
What encouraged you to work at The Lamb Inn?
When Ben, the owner of The Lamb Inn, told me about the concept of the pub I got really excited. Now, the future of the pub and the Montgomery Group is what continues to inspire me to work here.
What inspires the dishes on the menu?
Many things spring to mind with this question but it is simply down to the ingredients and seasonality. What do you crave on a winter’s evening? We most likely have it on the menu.
Describe what pub food means to you in three words.
Hearty, simple, nostalgic.
The Lamb Inn interior
What do you think of the Oxfordshire dining scene?
Fun and dynamic – there are so many gems! It’s great, and it really helps that I know a lot of the chefs in the area, and we try to support each other as much as possible.
Who is your role model and how have they influenced your work?
Every chef that I’ve worked with or for. They have all helped me become the person I am today, in and out of the kitchen – I look up to them.
What’s been your proudest moment as a chef?
My proudest moment has got to be achieving two rosettes at The Lamb Inn. This could not have been achieved without the hard work and dedication of the team.
Baby beetroot salad, beetroot and tahini puree, sourdough croutons, cashew nut cream and confit lemon
What ingredient could you not live without and why?
Garlic. It just makes everything better. Trust me.
What’s next for Nat Berney and The Lamb Inn?
I see myself growing with The Lamb Inn and the Montgomery Group. Ben’s passion for hospitality shines throughout his business and I’m here to stay. Over the next few weeks, I’ll be moving up to executive head chef as Ben opens his new venture, The Bat & Ball, Cuddesdon. Oxfordshire – watch this space!
