“A stud farm for chefs” David Eyre.

Since opening in 1991, only three head chefs have run the Eagle kitchen. Founder David Eyre, Tom Norrington Davies and present incumbent Ed Mottershaw.

With only room for two chefs a shift, everyone gets to influence the menu, and many move on to open their own places. Two of our barmen have opened a brewery.

See where our alumni are now...

Sam & Sam Clark