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&AFree Restaurants & Pubs Recipe Book
Free Restaurants & Pubs Recipe Book
Fill in your details below to download Jonny's full collection of recipes, including exclusive hints and tips, along with nutritionals and costings for each recipe
Donations capped at £500. Open to bona fide chefs, caterers, wholesalers and other employees of the UK Hospitality sector, aged 18+. An associated business email address must be provided to be eligible for donation. Closes 22/12/2023. Sign up to the Philly Academy mailing list on the Philadelphia Professional website before closing date and Mondelez will donate £1 to the Hospitality Action charity. *For full details and T&Cs see Terms & Conditions
*Mandatory fields
we’ll donate £1 to hospitality action for every sign up!
It's time to get to know Philadelphia
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.
Philadelphia is available nationwide
via all good wholesalers.
