Introducing New Head Chef Of The Duncombe Arms: Scott Law
The Duncombe’s Arms’ new chef Scott Law grew up in London to Scottish parents; living and working across the capital until 2016 when he moved to the Midlands. He began his career at The RAC before joining Lewis & Clarke, where he was part of the opening team on the ground floor of the Gherkin when it first opened its doors. He then returned to members' clubs, notably The Groucho in Soho and The Arts Club in Mayfair. He then worked at Belgo’s in Covent Garden for three years before gastropubs beckoned. After some work abroad in Qatar and Azerbaijan, Scott made the Midlands his home, and joined The Duncombe Arms in 2020 before taking over as Head Chef.
Known as ‘the local we all wish we had’, The Duncombe Arms is known for its award-winning food, incredible wine list and cosy bedrooms whilst remaining a family-run local pub. A culinary gem for those in the know, Head Chef, Scott Law creates exciting menus with dishes such as Twice baked Staffordshire cheese souffle, Cornish mussels, house guanciale, leeks & cider cream sauce, sourdough toast, and main courses include Poached Cornish sole, white grapes, champagne sauce, verjus, pommes Anna and Truffled pearl barley risotto, barbequed celeriac, celeriac velouté.
The pub has retained a Michelin Bib Gourmand for four years, been placed in the top 30 by the Estrella Damn Top 50 Gastropubs, as well as being named ‘Pub of the Year 2024’ at the Enjoy Staffordshire Tourism and Good Food awards. Scott has pioneered the growth of the kitchen garden in the grounds of the pub, echoing his love of seasonal ingredients. He also grows at home, and any excess makes it to the menu, be it nasturtium for salad, courgette for a side dish, or just borage flowers to garnish the gin and tonics.
He has been working with some great suppliers, with most of the meat from a 20 mile radius of The Duncombe Arms across Staffordshire. Will at Dunwood Farm has provided lamb and beef for three years, in particular the 50 day dry aged Ribeye, which has been a staple on the menu, and the beef for Sunday which is always exceptional. Eddie at Sprinks Farm rears fantastic venison - when Scott and Matt (senior sous) first visited the farm, they were blown away by the operation, the setting, how free and happy the animals are. All that is reflected in a terrific product.
The Duncombe Arms rooms from £195 | Garden Cottage from £200 per night