Jack Scarterfield, Head Chef, at The Moorfield,
The Bath Pub Co's latest addition to their portfolio
The Moorfields , in Oldfield Park, Bath, opened its doors on October 7th following a huge £500,000 joint investment from Stonegate Pub Company and The Bath Pub Company.
Taking the helm of the renovated and fully refurbished pub is General Manager, Paul Newson, who joins from Circo Cellar Bar, alongside Jack Scarterfield, the long-standing Head Chef from sister pub, The Marlborough Tavern. Jack has 2 AA Rosettes to his name and has designed a menu of contemporary and flavoursome crowd pleasers. We speak to Jack about his career, the ethos behind The Moorfields, plus their future plans for the festive period.
What is the ethos behind the food at The Moorfields?
Honest, great tasting pub classics taken up a notch. We take dishes that customers are generally familiar with, but never seen them done so well. So the humble fishcake, for example, so often a disappointment due to being mostly potato and not enough fish is elevated to something a bit special by using lots of great quality fish. On top of that I like to pack dishes with flavour and uses spices widely in dishes.
How would you best sum up your style of cooking?
I lived in Thailand for a time and enjoy bringing some of that influence to my dishes. Punchy flavours, simple but tasty with an emphasis on flavour and a variety of vegan and vegetarian options.
Our November issue contains a focus on Sunday lunches. The Bath Pub Co are famed for their Sunday roasts. What do you think makes the perfect Sunday roast and any tips for those making their own at home?
Buy the best meat you can get and use your local butcher. My tip is to add a spoonful of beef Bovril to the gravy, it really adds depth to the flavour.
What can we see on the menu this Autumn?
You can see what is on our breakfast and dinner menus below.
The pandemic has given all of us opportunity to learn new things. Are there any new dishes, flavour combinations or ingredients you have discovered (or rediscovered) during lockdown?
I have discovered seitan. It’s a meat substitute which is very versatile and with the right seasoning, makes an excellent burger or vegan breakfast.
What do The Moorfields have planned for the remainder, of what has been a very difficult year?
We will be working hard to establish ourselves locally. Our local market is very important to us. Largely as we head into winter we will listen to feedback and fine tune the offering. We will also be opening up the outdoor space which will be exciting.
The hospitality industry has had a very difficult year. If you were able to introduce a new policy that could help bars and restaurants, what would it be?
Of course we’d ideally like to see the curfew gone and the end of social distancing but we’re realistic and recognise that beating this will take a national effort and we must play our part. We are bracing ourselves for tougher times ahead as the summer months with lovely weather were comparatively easy to what the industry faces this winter.
Tell us a little about your career so far.
I trained at Bath College who helped me land my first cheffing job at The Royal Photographic Society in Bath. I then went on from this to work for Mark Pearson at The Pump Rooms, Assembly Rooms & Bath Rugby Club.
A real turning point in my career and where my love of cooking seafood really began when I started to work at Green street owned by Mitch Tonks. The head chef there, Garry Rosser (now Head Chef of the Scallop Shell), taught and inspired me to cook with seafood and how the beauty of the ingredients can really speak for themselves. Following on from this I worked around London with Mitch Tonks for 8 years.
After living the high life in London I opted for a quieter pace of life where I spent two and a half years working for a country pub in Exmoor. Finally, going full circle and returning to Bath to start a family and re-open The Beaufort. After working there for a couple of years I moved to The Bath Pub Company and landed the job of Head Chef of The Marlborough Tavern and now The Moorfields.
What are your first memories of food?
I was inspired to cook by my grandmother who was a cook in the war. My family are quite foodie, so my mother grows all her own veg and we had chickens giving us fresh eggs every day. So every dinner was the whole family tucking into super fresh produce.
At what age did you want to make a career as a Chef and who has influenced you?
At aged 14 I decided that I wanted to be a chef. With having such a foodie family and growing up around great produce I knew this was what. I wanted to work with. My food heroes are Rick Stein and Mitch Tonks. I grew up watching Rick travelling the world and I worked with Mitch for many years. He taught me a huge amount about amazing produce and keeping it simple.