Head Chef

Eddy’s career started at The Stag - almost ten years ago! He is delighted to be coming back to his roots but this time as Head Chef. In the interim, he has worked at various local pubs and family-owned restaurants as well as taking on additional work in farming, butchery and event catering. He is now excited about bring this experience to the kitchens of The Stag.

Eddy is passionate about food and drink and his “farm to fork “ethos results in him having a particular interest in animal welfare and sustainability. Where possible, he works with local suppliers to obtain the best ingredients and to help keep the menu fresh and inspired.

When not in the kitchen, Eddy likes to grow his own veg, forage for wild mushrooms, experiment with new recipes, go kayaking and dine out!

Front of House Lead

Dom brings loud luxury to The Stag with his leary shirts and creative cocktails!

After studying at Bath University, he entered Hospitality at a young age, working busy bar jobs alongside his Music Engineering education.

After some tinkering in the Music Industry, starting his own Neo Soul label (Tapeline Recordings) he more recently found himself working across venues such as Sky Bar London, and Market Halls, as well as running hard and fast party shifts at the likes of Bistro Live.

Collaborating with our Kitchen team, Dom's city-slick mixology skills and wholesome approach to sustainability, enabled him to create our new signature cocktail menu.

When not behind the bar, Dom leads our Front of House team with his background in people management, hospitality training programmes and consulting. What he really loves most though, is a light hearted chin wag with a tableful of guests!

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