Recently back from living and working in Australia, it's a privilege to come home to such a quality operation where the standards are already so high. As a couple we have a strong background in award winning food and drink operations, having run the Puffing Billy in Exton and The White Hart Hotel on Dartmoor. We love making people happy...... hospitality is definitely in the blood.
We plan to keep running the pub in the way that people have come to love - the fabric of the business isn't going to change and with Ian still heading up the kitchen, the food won't be changing either. So the only difference you're really going to notice are just the two new faces behind the bar!
Daniel is the latest addition to the strong kitchen team at The Five Bells and brings with him a wealth of experience from a broad spectrum of restaurants including Rodean in Kenton, The Royal Clarence and the highly acclaimed Laundrette Restaurant in Manchester.
Most recently Daniel held the Head Chef position at Hub Box in Exeter and is used to a fast paced but quality environment and now wanting to return to cooking and creating great food within an award winning operation he will bring some great initiatives working with the talented team at The Five Bells.
Previously Head Chef at the two Michelin starred Gidleigh Park at Chagford for 6 years and a former winner of Taste of the West's ‘South West Chef of the Year’ competition in 2006, Ian was also Executive Head Chef of Abode Exeter for a year before joining the Five Bells in November 2013.
Ian lives in Honiton and is a father of three. Joining the team here was a perfect opportunity to balance family life with work and approach cooking from a slightly different and more hands on perspective. His motivation now is to produce delicious, simple, seasonal dishes and pub favourites with a stylish twist and to help extend the reach of good food and good hospitality to a wider audience.
Jason works alongside Head Chef Ian Webber in driving the kitchen and food that has created the enviable reputation that comes with The Five Bells Inn. Striving to create new dishes and innovative menus Jason comes with a focussed background in fine dining having previously worked at The Conservatory, Puffing Billy, Beer Engine and most recently as Head Chef of the Citygate Hotel in Exeter.
He is passionate about delivering the best food at the highest quality but always conscious of offering good value, listening to customer’s feedback, sourcing and using locally sourced ingredients cooking everything from scratch. Jason brings an enviable amount of senior talent that completes the kitchen team at The Five Bells Inn.
Lucy joined The Five Bells in August 2016 and has established herself as an invaluable part of the Front of House team and thrives on delivering speedy, quality customer service building an excellent rapport with customers and her fellow team members.
Leading from the front Lucy is also responsible for training and brining on new casual staff with great results. Passionate for all things country related, Lucy is a keen participant in a wide range of country pursuits following in the footsteps of her Father a renowned local Farrier.
Seb has been with The Five Bells for a number of years starting as Kitchen Porter and then waiter at the age of 16. Looking to progress within the restaurant sector he is passionate about good food and great customer service.
Following his brother Callum, who was previously the Sous Chef at The Five Bells and is now successfully pursuing his career in Sydney, Seb is ambitious and looking to spend time on luxury yachts to hone his service skills before travelling abroad in 2018 to explore new horizons.