Seasonality, foraging and flavour: Jason Christie at The Crown Inn

Chef Jason Christie brings seasonality, foraging and inventive cooking to The Crown Inn, Enstone, putting the Cotswolds pub on the culinary map.

For Jason, food was always part of life. Growing up, he was fascinated by ingredients and the act of cooking. One summer, his mother arranged a job for him in a local office kitchen which proved to be a turning point.

“The head chef told me I should go somewhere else if I really wanted to learn,” He recalled. That advice led him to Calcot Manor near Tetbury, where he spent three years building the foundations of his career.

Jason said: “I learned how to cook properly and, more importantly, how to appreciate food for what it is without overcomplicating it. That philosophy has stuck with me ever since.”

Finding his place in the Cotswolds

After five years at Daylesford, where he worked on projects ranging from the cookery school to fermentation, Jason found himself at a crossroads. A chance meeting with Matt Beamish, owner of both The Kingham Plough and The Crown Inn, set his next chapter in motion.

“Matt pulled me aside and offered me the head chef role at The Crown,” Jason explained: “The nuts and bolts of the pub were already so great – the building, the location, the ethos – it was an opportunity I just couldn’t pass up. I said yes, and I haven’t looked back since.”

Influences and inspiration

Jason’s cooking is shaped by constant evolution, but he points to Rustic Canyon’s Jeremy Fox as a current influence. “The way he treats vegetables is incredibly inventive,” he said. “It’s a reminder that sometimes the simplest ingredients can have the biggest impact.”

That ethos feeds directly into The Crown Inn's new foraging sessions. Guests are taken on a gentle walk through the Cotswolds countryside, learning about wild ingredients before returning to the pub where the kitchen incorporates them into the menu. “Used in the right way, these ingredients bring incredible character to a dish,” Jason said.

A true Cotswolds pub – with a twist

Jason describes The Crown Inn as “everything you’d hope for in a Cotswolds pub,” but it is the food that elevates the experience. The menu is driven by the seasons and changes frequently. He explained: “We don’t write menus months in advance. We tend to wait and see what the seasons offer us and create dishes from there. It means we’re constantly pushing ourselves to come up with something new and exciting.”

Experimentation is central to the kitchen’s approach. From butchery to breadmaking, the team embraces a hands-on philosophy. “Not everything works the first time, and we’re honest about that,” Jason said. “But when it does, it’s special. It keeps us on our toes and gives guests a reason to come back, knowing they’ll find something different.”

Signature dishes

When asked about the dishes he is proudest of, Jason highlighted three that have captured the imagination of guests: venison with spiced vadouvan butter, a playful spin on Turkish eggs, and crab and kimchi thermidor. “All three are full of butter, flavour and totally decadent,” he said.

Challenges of running a pub restaurant

Like many operators, The Crown Inn faces rising costs, tighter guest budgets and higher taxes. Jason believes these pressures demand resourcefulness.

He added: “We’ve doubled down on doing things ourselves, from making our own jagged-cut chips each day to butchering whole beef joints in-house for steaks. It’s hard work, but it means we control quality and value.”

Looking ahead

Jason is clear about his vision for the future, he said: “I’d love us to keep developing dishes that feel deceptively simple but still manage to surprise and delight. If we can stay true to fantastic and innovative cooking, I think we’ll continue to be a place people seek out when they want something a little different in the Cotswolds.”

And as for recognition, he is ambitious but measured. “I would love to see The Crown recognised with a Bib Gourmand sometime in the future. We’ve flown under the radar since I started here, but I think we do some stellar food and a bit of wider recognition would be amazing.”

written by abi kinsella