Elliot Foote recently took the position of Head Chef in May 2019 at the age of 23. He has an inspired background in British cuisine from a two rosette restaurant in the heart Herefordshire. With a field to fork ethos Elliot is passionate about supporting local and sustainable produce. Elliot begins the process of menu innovation bringing his creativity and experience with Lamb and Beef from the Herefordshire countryside to Essex and the village of Layer de la Haye.
Richard Morrison-Butcher continues the family business having taken over day-to-day operations from his father, Alan Butcher in 2017. Having been raised as a child at the Donkey & Buskins Richard is proud to have returned home and be serving the local community with his partner Nathan. With a passion for Real Ale and wine, and of course, good food, Richard seeks to establish and maintain a strong and skilled team of chefs to deliver exciting menus for those living in and visiting the area.