Cotswolds gastropub, The Feathered Nest, has appointed James Erasmus as its new Head Chef.

Erasmus has worked at the likes of The Ledbury, Harwood Arms, The Woodsman, Harlequin and La Colombe in his native South Africa.

The Feathered Nest, located in the village of Nether Westcote, UK, is built on a strong ethos on using quality seasonal and sustainable produce. Erasmus will focus on building relationships with local suppliers to deliver an understated British inspired menu.

Dishes include locally sourced Bathurst Estate Venison Faggot with chantarelles, prunes and mustard; Somerset Saxon Chicken Terrine with quince and hazelnuts. Mains feature Grilled Tranche of Halibut with sprouting broccoli fish velouté and coastal herbs; Roast Duck Breast and Confit Leg with fermented cabbage, parsnip and pickled pear and finishing with desserts such as The Feathered Nest ‘After Eight’.

Erasmus grew up on a self-sufficient farm in South Africa where his passion for sustainability and nose-to-tail cooking was born. He studied at the Institute of Culinary Arts before joining La Colombe. Following this he moved to the UK and worked at three Michelin star restaurant, The Ledbury. He then went to Michelin-starred pub, The Harwood Arms, before opening his own restaurant called the Harlequin.

“I have been lucky enough to have worked in some amazing venues which have matched my passion for cooking and allowed me to develop into the chef I am today,” he says. “Cooking is a space that allows me to intertwine creativity and craftsmanship, working and learning to perfect a skill through repetition whilst using food as a medium for expression. The Feathered Nest shares the same values and goals as me and I am delighted to take over in the kitchen as the Head Chef.”

“The cuisine at The Feathered Nest has always been central to our offering. James and I share the same passion for quality British produce and seasonality,” adds Owner, Adam Taylor. “We are blessed with an abundance of amazing local produce and I am delighted to showcase our new menu to our guests new and old.”