THE new head chef of a Cotswolds hotel and restaurant has introduced a new seasonal menu to mark his arrival.

Ian Percival, who has worked in the kitchens of other Cotswolds establishments, is now in charge of the kitchen at the Old Stocks, in Stow-on-the-Wold.

The 31-year-old has already started putting his own twist on dishes served up at the hotel. He said: “It’s great to have arrived here at the Old Stocks Inn and had the chance to make an impression on the menu so soon.

“The team’s philosophy of serving British cuisine with an innovative twist is very much in line with my approach to food, so it’s been great to experiment with local produce and flavours to create something that really captures the Old Stocks’ personality.”

Ian has introduced new dishes to the menu, including starters such as smoked ham hock served with apricot, Earl Grey and brioche; mains such as plaice, served with risotto, mussels, caviar and samphire; and desserts such as Parma Violet – a violet panna cotta served with blueberries.

Popular favourites such as the duck breast and pork loin have been retained.

Charlotte Tuck, general manager at the Old Stocks, said: “Our restaurant has really asserted itself as one of the most popular fine-dining locations in the Cotswolds and Ian’s arrival on the team is certain to bolster that reputation further.

“The new menu has some familiar favourites as well as some very exciting new, bold flavours. We’re confident our customers – old and new – will love it.”