Former Michelin-starred head chef at Roots in York, Sean Wrest, is set to open an exciting new restaurant at a former historic inn near Preston.
Sean is to become chef patron of The Horns Inn at Goosnargh, a 17th century, Grade II listed building which is currently undergoing a substantial renovation.
The acclaimed chef left his role running Tommy Banks’ Roots in York last summer, taking the time to consider his options before seizing on the opportunity at The Horns Inn.
The pub was taken over by local building company, J Townley, which is creating a number of luxury homes and cottages around the site and decided to also invest in turning the inn into a destination restaurant.
The company owners also brought on board Yorkshire Forager, Alysia Vasey, as operations consultant.
Sean revealed it was her involvement which cinched the deal.
“I just had a good feeling the minute I pulled up in the car park for the first time that this was the right move for me,” he said.
“It was Alysia that got in touch with me first to see if I would be interested and I knew that if she was recommending it, it had to be something special – and she was right.
“It’s an amazing opportunity and I can’t wait to get started.”
Sean will also be joined by his fiancée, Sam Haigh, who is leaving her job as restaurant manager at The Black Swan at Oldstead to become the restaurant's general manager.
Renovation work has seen the creation of a 100-seater restaurant which will sit alongside the pub side of the business.
As well as lunch and dinner, guests will have the option of Afternoon Tea at the inn.
Sean is currently working on the menu which he says will bring together all of his previous culinary experiences.
“I have worked in restaurants where we’ve created menus around foraging, fermenting and pickling but also where we’ve used more classical techniques and recipes,” he said.
“I will be bringing together everything I’ve learned over the years in what hopefully will be a really authentic and exciting offering.”
The Horns Inn will be opening in mid-March, with bookings available from February.
