Bio

 
Born and raised in the area, Josh commenced his culinary career at the age of 15 in the humble surroundings of his local chip shop. Realising early on that he held a passion for food, at 17 he began his career in earnest working in a pub in his native Chew Valley. Honing an evident natural talent, in 2003, the talented young chef triumphed in the Gordon Ramsay College Scholar competition, confirming he was destined for a bright future in the industry.

Following his success in this much coveted competition; Josh spent his early career developing his craft in Bristol’s harbourside restaurant the Olive Shed. After 2 years in this position, a desire to learn saw Josh begin a culinary journey that took him across the globe gaining experiences working with the best chefs in some of the finest restaurants across the world such as Napa Valley’s, French Laundry. After a 3 month spell taking in cuisines of Italy, France and the USA, Josh turned down a number of job offers determined to return home and set up a restaurant of his own.

At 22, with the backing of his family, Josh soon became one of the youngest pub and restaurant proprietors in the country. Unfazed by the challenge, it didn’t take long before the bold young entrepreneur had stamped his mark on a pub of his own, The Pony and Trap. At only 28 years old, co-owner and Head Chef, Josh Eggleton has taken the Pony and Trap from strength to strength since taking control of the pub with his family back in 2006.

Committed to sourcing local products, Josh soon built a reputation for producing fine fresh food and a memorable experience for his diners. His eye for detail and desire to progress has been at the heart of the Pony and Trap’s rise to prominence and will no doubt be the foundation of future successes.

Josh offers his Michelin Star catering expertise to selective events at The Manor. The menus at The Manor are bespoke to The Manor ranging from good old British Cuisine to more challenging 6/7 course fine dine menus changing seasonally but the emphasis is on simplicity. Sourcing all fresh ingredients as locally as possible from a network of valued suppliers, the majority of meats vegetables and fruits are all produced locally.

Menu

Canapés

Lightly Curried Cod Cheek Fritter with Tartar Sauce
Scallops wrapped in Smoked Bacon
Seared Fillet of Beef Carpaccio with Horseradish Remoulade
Feta & Watermelon Salad
Aubergine Caviar with Potato Blini

Amuse

Spider Crab Soup with Chilli
Foie Gras Torchon with Pear & Ginger Chutney
Cauliflower Cheese Agnolotti with Walnut Salsa
Ballotine of Cured Salmon with Caviar

To Start

Smoked Salmon Terrine with Pickled Vegetables
Duck Liver Parfait, Smoked Duck, Chutney & Cornichons
Textures of Beetroot with Homewood Cheese & Hazelnuts
Blue Cheese Pannacotta, Pear, Walnut & Squash Salad
Venison Tartar with Green Peppercorn, Pickled Egg Yolk & Seared Scallop

Fish Course

Stone Bass, Pork Belly, Apple & Vanilla Puree, Oyster Leaf
Red Mullet, Shallot Fondue, Tomato Jam, Rocket Pesto
Braised Squid with Red Wine, Chilli, Orange & Fennel
Carpaccio of Tuna with Tuna Tartar, Coriander, Sesame & Soy Gel
Mackerel Escabeche, Smoked Potato Salad, Pickled Shallots

Main Course

Braised Short Ribs, Butchers Steak, Celeriac Puree, Five Spice Jus
Creedy Carver Duck, Beetroot Puree, Pickled Cherries, Pepper Sauce
Roast Rack of Pork, Apple Sauce, Anna Potatoes, Gravy (To Share)
Shin of Beef Bourguinon, Braised Shallots, Wild Mushrooms, Truffle Mash & Bone Marrow Fritter
Whole Roast Brined Organic Chicken, Carrots, Potatoes, Braised Peas, Lettuce & Bacon

Palate Cleanser

Green Apple Sorbet
Sea Buckthorn Sorbet
Tomato Consommé

Dessert

Triple Layer Chocolate Cake with Salted Caramel Ice Cream
Lemon Posset with Ginger Snap, Poached Strawberry in Basil Syrup
Pistachio Cake with Blackcurrant Sorbet & Jelly
Vanilla Pannacotta – Raspberry Jelly, Ginger Bread

Petit Fours

Blackcurrant Pastilles
Lemon Turkish Delight
Vanilla Shortbread
Chocolate & Hazelnut Flapjack