Spotlight On: Brian Whiting. Whiting & Hammond Pubs

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Can You Tell us a bit more about yourself? How did the Whiting & Hammond brand start out?

I started off as a chef at The Savoy in London and worked in some lovely restaurants and hotels in the UK. In 2003 my family and I teamed up with Chris Hammond to start our own business, hence the birth of Whiting and Hammond.   With food knowledge in my back pocket I set off to transform old broken run-down pubs and turn them into great places for all the family to meet, eat, drink and enjoy.

In 2019 we now have 8 lovely places dotted around the South East. We are proud to be a small independent family business and are often over whelmed to receive such high accolades, we love what we do!  And have the awards to prove our success.

What do you look for in a chef or those wanting a change in career to join the kitchen teams?

We say: “You will be ambitious, have a passion for great food and want to cook fresh food in a busy environment and most importantly love to please people. We all know working in the kitchen is much more than just a job, it’s a dedication and at times the work will be hard but we always want you to have fun and you'll be working for a family business that truly understand because we know the team are the life blood to the business.

What pubs now form part of the chain? 

The Chaser in Shipbourne

The Mark Cross – Mark Cross

The Little Brown Jug and also our Head Office - Chiddingstone Causeway

The farm@Friday Street – Eastbourne

The Cricketers Inn  -Meopham

The Kings Head –Bessels Green nr Sevenaoks

The Blue Ball - Walton on the Hill Tadworth Surrey

 The Rose and Crown - Orpington

For more information about Whiting and Hammond check out their Website