New chef brings “high street edge” to Drovers Arms

The arrival of a new head chef at a North Yorkshire coaching inn has seen its menu being given a “high street makeover”. 

For Tim Bradley, pictured, has swapped the kitchen of a trendy York city centre diner for the popular eating and drinking haunt of the Drovers Arms, in Skipwith, near Selby. 

Now, with Tim at the helm in the kitchen, the Drovers’ is set to enter a new phase with the launch of an innovative and exciting menu whose dishes give a heavy nod to those he created in his previous role. 

The 18th century pub was purchased by Graham Usher and Martin Firth three years ago, and since then the pair have turned it into a must-visit destination for both foodies and real ale fanatics. 

New dishes on Tim’s new menu include crispy black pudding bon bons, lemon & coriander crunchy tiger prawns, slow ale braised short rib of beef, poached smoked haddock risotto and chargrilled tuna steak nicoise. 

Last year, the Drovers Arms was one of just 30 pubs listed in Welcome to Yorkshire’s 2016 Ale Trail, and was awarded the TripAdvisor Certificate of Excellence, which honours hospitality businesses that have consistently received strong praise and ratings from travellers.  

Drovers Arms co-owner Graham Usher said: “Tim is a fantastically talented chef, and he brings with him a high street edge to our pub.  

“For the last three years he has worked at Bills, which is regarded by many, including myself, as one of York’s most exciting restaurants. 

“We have a strong, regular clientele here at the Drovers and Tim’s food has already made a great impression. Since we purchased the pub it has gained a reputation for those who love their food and their real ales.  

“News of Tim’s arrival is spreading, and, with him firmly on board, the next stage in the Drovers Arms story has begun.” 

Tim Bradley said: “With the support of Graham and Martin, the menu is being steered in a slightly different direction, and one that we believe will work really well. 

“Coming to the Drovers is a great opportunity for me and a challenge I’m really relishing.”


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