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“Everything is first class” at chef John Duffin’s acclaimed venture set on his family’s farm (which provides much of the produce for the menu). His seasonal cuisine (with the option of a seven-course blow-out) delivers a “superb” “taste-sensation” and yet it “does not try too hard”. Staff provide an “immediate warm welcome” and “obviously care about what they do”. Top Tip – “Set lunch is very good value for such top notch food”.
“A real treat!”. Chef John Duffin returned to the family farm five years ago to open his widely acclaimed first restaurant, producing “brilliant accessible food in a house attached to a farm shop and petting zoo in an unprepossessing village”. “The taster menu is worth every penny – a must do”, while “lunch is a steal”.
“A real find: in a house next to a petting farm in an unprepossessing village” – John Duffin’s “old farmhouse in suburbia” has found fame both locally and with Michelin in its three years of operation. His British cuisine is “exceptional” and “exquisitely presented” too. Top Tip – “lunch is remarkable value”.
“The website makes it feel like a sort of farm kitchen but that’s not the character!” – John Duffin’s “off-the-beaten-track” venture on the family farm in Mountsorrel has won high foodie acclaim in its two years of operation and is “definitely a destination restaurant”. Even the most sceptical report of a “very pleasant but ultimately unexciting” meal said the place is “hard to find, but worth going”, and on most accounts it’s “a great gastronomic experience that does not melt your credit card!”
Born in 1985 in rural Leicestershire, John Duffin grew up on the family farm in Mountsorrel. Having been surrounded by food all his life he began cooking at the age of 14, taking up a part time position at local Leicestershire restaurant Langs where, after leaving school, he continued to work his way though the ranks of the restaurant for the next five years.
Aged 21 John took up a position as chef de partie at the one michelin star Fischer’s at Baslow Hall under Head Chef Rupert Rowley. It was at Fischer’s John first developed his passion for high quality, home-grown produce, combining his farming background with his flair for fine dining.
Keen to develop his career and technique further, John made a move to London in 2009 to work under Gary Rhodes at the one michelin star Rhodes W1 located at the Cumberland Hotel in Marble Arch. Following this he worked under Clause Bosi at the two michelin star Hibiscus, Mayfair, where he further developed his taste for innovative dishes, showcasing the best seasonal British produce. Moving on to a brief spell under Marcus Wareing at his acclaimed two michelin star restaurant at The Berkeley, John began working under Agnar Sverrisson at the one michelin star Texture in Marble Arch. While working at Texture John evolved his technique, taking a lead from the restaurant’s light, modern cooking style which allowed the flavours and textures of the produce to take centre stage. This love of fresh, clean cooking carried him to his next position working under the renowned Simon Rogan at his London pop-up restaurant Roganic, where he again had the opportunity to showcase the best British, organic, seasonal ingredients.
John’s passion for high quality, local, seasonal produce brought him back to his roots in 2014 when he opened his first restaurant, John’s House, on the family farm in Mountsorrel, Leicestershire. Bringing together all of his experience at the head of his own restaurant the menu at John’s House changes with the seasons, and John champions a ‘farm to plate’ philosophy, sourcing local, British ingredients, many of which originate on the family farm.
|Wine per bottle||£29.00|
139-141 Loughborough Road, Mountsorrel, LE12 7AR
|Tuesday||12 pm‑1:30 pm, 6:30 pm‑9 pm|
|Wednesday||12 pm‑1:30 pm, 6:30 pm‑9 pm|
|Thursday||12 pm‑1:30 pm, 6:30 pm‑9 pm|
|Friday||12 pm‑1:30 pm, 6:30 pm‑9 pm|
|Saturday||12 pm‑1:30 pm, 6:30 pm‑9 pm|