Paul Haywood as a talented young chef of 21 became sous-chef at Michelin starred Lords of the Manor at Upper Slaughter under Clive Dixon where he remained for several years. Before coming to the Wellington 11 years ago he was head chef at The Mill House, Kingham. At the Wellington, he provides a balance of a few traditional pub favourites alongside more gastronomic dishes. The main menu card is supplemented by a specials board which offers a platform for him to offer fresh and local produce be it fresh fish or local game. Paul also caters well for vegetarians producing imaginative dishes often inspired by his wife Rachael who is a vegetarian.
Proprietor Giles Goodhew is a 6th generation publican having a wealth of experience in the trade. He started his catering career with Pierre Koffmann at La Tante Claire, has brewed beer commercially and worked in the wine trade with Georges Barbier of London. Giles has achieved a balance of a traditional pub & restaurant at the Wellington offering well-kept real ales, eclectic wine list and individual quality cuisine at reasonable prices.