The Maynard’s New Winter Menu is an Exciting Evolution – Get 30% Off

This Friday, January 10th, The Maynard unveils an exciting new winter menu that marks a bold step forward for Longbow Venues.

Under the culinary leadership of Tom Marr, our newly appointed Area Chef, and new Head Chef, Alex Jones, this menu signals a fresh direction, as requested by our team, to level up our dining experience and go for renowned accolades.

To celebrate the launch, diners can enjoy an unbeatable offer of *30% off starters, selected mains, and desserts, Monday to Friday. This is a perfect opportunity to savour something truly special.

A New Culinary Direction for The Maynard

Tom has embraced the opportunity to develop a menu that celebrates local produce, introduces innovative techniques, and sets the foundation for the future. ‘The first menu I’ve created for The Maynard is relatively simple by design,’ Tom explains, ‘But it’s meant to develop the team’s skills, build confidence, and prepare for future culinary adventures at all Longbow venues.’

We asked Tom what we could expect from the new menu. He said, ‘I like to layer foods and create texture. I’m a fan of trios so for example the venison dish uses a trio of local estate venison loin, pulled meat from the venison leg to accompany it along with venison in the redcurrant sauce. I like to use the whole animal where possible so none of it is wasted and we operate more sustainably. This dish is served with root vegetable mash, gruyère cheese and vichy carrots. I like to pack a good lot of protein into my dishes.’

Tom also described the free-range confit pork belly that features braised pork shoulder in the accompanying croquette.

‘So you’ve got the pork belly but also this really tender soft pork shoulder inside the croquette with the lovely texture of the dehydrated pork skin cracking on top. Served with a hearty sauce, the red wine jus and with Jerusalem artichoke and cavalo nero – it’s a perfect winter warming dish that’s something special.’

Tom's Favourite Dish – Scallop Starter

When asked what’s his favourite dish on the new menu, Tom revealed ‘It’s got to be the pan-seared king scallops on the starters for me. That’s what I’d order if I were eating from this menu. The dish is so rich with the BBQ celeriac and celeriac purée. Then with the braised pork cheek and the crunch of the crispy shallots – it’s amazing. Lots of layers, lots of texture, just as I like it.'

Tom also revealed that one of the vegan dishes is the tastiest vegan dish he’s ever tried and shouldn’t be reserved for those on a plant-based diet.

‘The foraged woodland mushroom starter is one of the tastiest dishes I’ve tried and the bonus is that it’s vegan too. We’re celebrating local mushrooms with this and the Lion’s Mane is a great alternative to meat for vegans because it’s got such a low water content so it retains its density. When seasoned with dried parsley and accompanied by the Chinese blue oyster mushrooms, the crispy Lion’s Mane, butternut squash and kale, it’s something I’d definitely recommend.’

‘A final recommendation would be the smoked Gressingham duck breast. We actually smoke it with lavender and ginger tea which works so well. It’s served pink and warm. Blackberry gel, plum gel and our maple-roasted cashew nut granola accompany and make this dish really intriguing. It’s finished off with candied beetroot which is stamped into discs and pickled with tarragon and cider vinegar.’

Meet the Chef Behind the Menu: Tom Marr

From humble beginnings as a kitchen porter at 15, Tom quickly discovered his love for cooking and climbed the culinary ladder. His career spans roles at The Manor House in Dronfield, The Old Pump (now The Peacock at Barlow), and DoubleTree by Hilton Sheffield Park, where he became Head Chef at just 23.

Driven by a desire to perfect his craft, Tom joined the prestigious Casa Hotel in Chesterfield as Sous Chef, where he contributed to maintaining their 2 AA Rosettes. He was later promoted to Head Chef at Peak Edge, helping secure 2 AA Rosettes here, before taking on the role as Executive Chef across both venues, retaining the prestigious Rosettes for both venues during his 8-year tenure.

When the opportunity at The Maynard arose, Tom was ready for a new challenge.

“The Maynard is special to me," he says. “I’d stop here after hikes and enjoy a bite to eat. I’d heard great things about Longbow Venues and loved that it was a young, ambitious company. I saw the vacancy for the Head Chef role and decided to go for it and do something different."

During his interview, Tom wowed Longbow’s Managing Director, Rob Hattersley, Operations Director, Stephen Atkinson, and Group Executive Chef, Adrian Gagea with a Rosette-worthy cook-off that left them impressed by his talent and vision.

‘Because of the goal of Rosettes mentioned in the interview, I decided to go for it. I made pan-roasted Chatsworth Estate venison loin with venison tartare, capers, Dijon mustard and compressed pear disc. With my layers and textures obsession, I made sea tuile, roasted celeriac puree and a blackberry gel to go with it.’

'As Rob Hattersley is gluten-free, I made a soft set chocolate delice for dessert served on a roasted pumpkin and sunflower seed base, set with butter. Chantilly cream, gluten-free chocolate tuile, raspberry gel, lightly soured raspberries, freeze-dried raspberries and lemon balm gave it that extra creamy, berry and citrus kick.’

This is the Type of Food I Love Cooking

‘This is the type of food I love cooking and showcasing to people so it was great to impress Adrian, who trained under Raymond Blanc, Rob and Steve. They said it was faultless and blew them away.’

It impressed Rob, Steve and Adrian so much that they didn’t give him the Head Chef role and instead thought more strategically and called Tom back with an unexpected offer.

Rob said, ‘Listen we think you could bring more to the business that would fit in with future growth plans. Would you be the Area Chef? You’d support Adrian and help us pursue the goal of accolades and more recognition for the team?’

‘I jumped at the chance and started in October 2024, bringing my Sous Chef, Paul Heely, who I’ve worked with for a decade. Up to now, Paul and I have been working in pretty much every section getting to grips with the business and how it operates.'

'It’s been great being able to do this and muck in with the team rather than come in on day one at the top. I’ve helped with the festive events and assisted with busy service.'

A Menu With Purpose

For Tom, this menu is not just about showcasing his culinary prowess but also about challenging the team to grow. 'The first menu I wanted to develop for The Maynard was something relatively simple in my eyes, but full of techniques like curing fish and finessing meat prep. It’s about building the team’s skills and setting them up for future success across Longbow Venues.'

Tom and Head Chef Alex Jones will lead the kitchen team, ensuring the new direction balances the needs of loyal regulars with the appeal of attracting new customers. 'It’s a big test,' says Tom. 'Will people like it? Will it bring in new faces? Most importantly, will the team rise to the challenge? I know they will.'

Tom will also assist Group Executive Chef, Adrian Gagea, on company-wide operations and strategic vision as Longbow aims to add another two venues in 2025.

Book Now – 30% Off

The Winter Menu Launches from Friday, January 10, 2025 – Book Now

Be among the first to experience this exciting new chapter at The Maynard. Book your table today and experience the culinary artistry of Tom Marr’s menu.

30% off starters, *Mains and desserts are valid Monday to Friday from Jan 8th to February 28th excluding Valentine’s Day.

*Does not include steaks

Offer is not valid on nibbles, steaks, sandwiches, children’s menu, breakfast or Afternoon Tea.

Cannot be used in conjunction with any other offer and discounted vouchers such as Black Friday vouchers cannot be used as payment for this offer.

Please see terms and conditions.