Luke Payne
@Lukepayne92
Chef/owner @packhorsehay no.18 top 50 gastropubs 2022, Michelin Guide 2023, Code 30 under 30 2022
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This behaviour beggars belief, and although extreme, it really highlights the day to day issues hospitality has to deal with, and women in hospitality in particular. How are we supposed to promote this as a viable career option when facing this sort of shit-fight so often
A grown man who threw a hissy fit & walked out of our restaurant when a young girl half his age requested his rowdy group “keep the noise down a bit” has sent me a gift box containing “essentials” for dealing with hissy fits 🤷🏻♂️ The contents are really quite weird.
WSET level 3 in wine passed with merit 🍷🎉 I’ll take that. Celebratory glass or two tonight.
Well we have a lovely Monday surprise announcement! Our very own @lukepayne92 has been shortlisted by the Craft Guild of Chefs for their 2024 pub restaurant chef award! Such an honour and a privilege and an immensely talented shortlist
The dish that drew me to @PackHorseHay , not quite upto @Lukepayne92 standards but it was bloody brilliant - and what a great cookbook Luke 👌👌👌. Need to visit again soon.
It's finally here! The @PackHorseHay cookbook, and it is *beautiful*. Yes I'm biased, as I was honoured to be asked to write the foreword, but I promise you this is the only cookbook you will need to buy this Christmas for the foodie in your life. Or indeed for yourself.
Never taken for granted. Thank you everyone ❤️❤️
What a lovely surprise to receive in the post this morning! We’ve made it into the 2024 top 50 gastropubs! Our third year in the list, a massive thank you to our team, suppliers, guests, and all our peers who seem us worthy to be part such a prestigious list ❤️ @top50gastropubs
Our entire industry is in mourning. I will never forget the first time I went to Polpo and how it totally changed my perspective and understanding of restaurants. Thank you Russell Norman, for everything.
Back on our evening set menu for another year, we have our super popular duck breast, with a confit duck spring roll, anise-spiced carrots, pickled blackberries, crispy cavolo nero, and a five spice sauce. A little Asian flavour to warm you up as the nights draw in.
I had forgotten how brilliant David Tennant was as Hamlet, thank you BBC Four. Even if he is a bit of a mopey bastard (Hamlet, not Tennant)
Sole grenobloise. One of our all time favourites, back on the menu now. The recipe for which can also be found in our forthcoming cookbook, The Pack Horse- A Journey Through The Seasons, available to pre order through the link in our bio . . . #top50gastropubs #michelinguide
Full a la carte trial this month! We are recognising a change in spending habits and giving you the flexibility to have 1 course or 4. We’ve not done this since covid, I believe our great food should be open and accessible to everyone whether it’s a light lunch or a celebration
New dishes! Chestnut and ricotta Gnudi, summer squash & cobnut pesto, flamed mackerel, ajo blanco & salt baked beetroot. We are also trialling a return to a la carte menu this month, giving more flexibility and choice outside of fixed price. Let us know how you feel about it!
A slightly surreal feeling seeing my recipes replicated from a book, but Karen has absolutely smashed these Manchester eggs. Incredible execution. The kind of high standards we expect of each other here in the kitchen, amazing work.
@Lukepayne92 First attempt at #manchesteregg. I haven’t tried it @PackHorseHay but I’m reliably informed that it’s pretty good!!!
31 today & 10 years since my first shift washing pots. A week before, I sent this photo of my home cooking to @GordonRamsay begging him for a job. Nothing came of it. 10 years later, self taught, running my own pub in the Michelin guide and top 50 gastropubs. Gordon, come visit.
It’s only level 2, but I got my WSET results back today and passed with a distinction of 98%, which makes me very proud indeed.