Chef Dom Chapman (left in photo) and restaurateur Nigel Sutcliffe, who worked together at the Fat Duck 25 years ago, have joined forces to revive the Jack O’Newbury in the Berkshire village of Binfield, which reopens next Wednesday.
‘The Jack’ is a former village inn close to both Windsor and Ascot that has been transformed over more than two years into an 80-cover restaurant with 11 bedrooms, set in two acres of private grounds including a kitchen garden, a wildflower meadow and a pavilion for events including weddings. It takes its name from John Winchcombe, a legendary 16th-century cloth-merchant.
The founders met working for Heston Blumenthal in the early days of the Fat Duck, Dom in the kitchen team and Nigel as director. Dom later became head chef at The Hind’s Head and The Royal Oak in Paley Street and owns The Crown at Burchett’s Heath, while Nigel co-founded The Crazy Bear in Stadhampton and The Oarsman in Marlow.
The pair have not worked together for more than 20 years, but Dom says he jumped at the prospect of teaming up with Nigel at the Jack O’Newbury, which he describes as “the opportunity of a lifetime”.
“Nigel and I worked together many years ago. We would see each other in London, in Bray, in Marlow, and we stayed in touch. We’d had those passing conversations about whether there might ever be something we could do together.
“Then this opportunity presented itself and Nige called me and said: ‘right, do you want to do it?’ And I said: ‘too right’.”
“We then met the owner, who is an amazing guy. He loves supporting start-ups and people, and he has spent an absolute fortune on this place. No expense has been spared. Everything has been thought through and professionally designed, from the interiors to the kitchen. The kitchen itself was designed by James Lee. James died this year, which was incredibly sad. This was probably one of the last kitchens he designed. It’s amazing.”
As for the food, Dom says: “I want it to be a proper pub menu, but done really well. I want to do the best fish and chips in the area, loads of steaks, salads, pasta dishes – nice, tasty grub that people want to eat.
“It’s all about the produce. I want to speak to my fish supplier in the morning and see what is good that day, whether that is oysters, cockles, sea bass or turbot. Then it is the same with meat, working with butchers I’ve known for years and using great pork, lamb, kidneys or calves’ liver.“
Nigel added: “Dom and I are excited to be bringing this beautiful property back to life. It’s a rare opportunity to restore this characterful village inn and create somewhere that truly feels special, which will focus on genuine hospitality. Our aim is simple: to offer wonderful food, warm service and a place people will want to return to time and time again.”
