The Philly Five

Meet our chef champions and explore their exclusive recipes.

Nicole Pisani

Education

Restaurants & Pubs with Jonny Pons

Clever, interesting recipes created by Jonny Pons to inspire chefs working in restaurants and pubs.

"Versatility of ingredients is incredibly important - Philly's rich, creamy taste and smooth texture works brilliantly across our menus"

Well-known in Cotswolds culinary circles

for being a highly skilled and accomplished chef, Jonny Pons, now Head Chef at The Kingham Plough, left school at 17 to work full time at The White Hart in Whiteham and later joined Ellenborough Park under one of the country's most renowned chefs, David Kelman. Jonny's vibrant menus reflect his 'simple is best' ethos. This combined with an artful sense of presentation and soft spot for nostalgia makes for a reassuring list of beautifully executed classics.

Read Jonny's Interview Q&A

Free Restaurants & Pubs Recipe Book

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It's time to get to know Philadelphia

Chicken Breast with a P…

Jonny Pons - Chef Q&A

What is it about the industry that you love the most?

There's no doubt it's a hard industry. It will only ever give back the amount of effort and passion you put in. But with a clear goal and an understanding of what you want, it's an industry that delivers time and again. You create your own family who supports you no matter what.

Biggest inspiration in your career?

I would have to say David Kelman. Despite having never worked in a 3 AA Rosette fine dining kitchen, he gave me a chance at Ellenborough as sous chef. He was a fantastic figure to look up to and someone who helped me see how far I could go in the industry.

Dish you would cook for the rest of your brigade?

Curries for me and the guys. They’ve definitely improved over the years!

The kitchen’s on fire, what’s the first thing you take?

THE TRUFFLES! Everything tastes better with truffle!

How does it feel to represent Philadelphia?

Thinking outside the box and using such a well-known product in ways you wouldn't normally think about has been great. When you really break it down and consider the flavour profile and texture, it makes sense in so many dishes.

What advice would you give to a young chef just starting out in the industry?

Don't focus on the money, the hours you work or the position. Look at how much you can learn and what you're working towards in the future. Try to look at the next 10 years not the next pay slip.