Sam & Georgie Pearman
Sam and Georgie Pearman appeared in the Power List in 2017. They have won many industry and other awards during their time at the Lucky Onion, a collection of boutique hotels and inns in the Cotswolds. During their time there they won Tatler’s Best of Britain Award, The Times Best Foodie Hotel, Finalists & Winning Mr & Mrs Smiths Awards, Finalist for Independent Hotel Awards, Finalist at GQ’s Best Restaurant Awards etc
The pair left the Lucky Onion group in 2017 to launch www.countrycreatures.com. A small group of hotels and inns focusing on Great British Hospitality. They launched with one pub in the Cotswolds www.thechequerschurchill.com and then added The Talbot to Country Creatures. A third Cotswolds inn has recently joined the family, www.countrycreatures.com/theswan.
Sam and Georgie have formed a joint venture with Tom Naylor-Leyland, whose family own the 26 bedroomed seventeenth riverside century coaching inn. Sam and Georgie oversaw the inn’s refurbishment starting with the ground floor restaurant, feasting room and bar areas. The 26 bedrooms are part of the second phase of the refurbishment plan.
Country Creatures will continue to oversee the Talbot and will be adding other properties to its portfolio. They only work with people who are passionate about hospitality and love what they do.
Robert Brittain – Head Chef
Appointed head chef May 2018 – Robert Brittain has overseen the 60-cover restaurant and 24-seat private dining room. He has worked with Sam Pearman to create a series of menus that champion local produce.
Sample dishes from the a la carte menu include: double bone-in rib of Yorkshire shorthorn beef, hand cut chips, bone marrow, spinach and Yorkshire gravy designed for two to share; twice baked Dale End cheddar souffle, spinach and grain mustard; and Mrs Appleby’s potato sea bake-smoked haddock and cod with tomatoes, mushrooms and parsley.
A section dedicated to seafood features daily catch from the nearby fishing town of Whitby, including crab, cockles and Fortune’s hot smoked salmon.
Robert is a steady captain to the Talbot Kitchen who has nurtured his team since May 2018 to build a creative and serious but friendly environment. Several apprentices have come under his wing over the past few years and Robert firmly believes in helping to guide the next generation of chefs. His focus is on core skills, traditional methods and giving the customer what they want. Robert always says ”the best judgement of our food is a full restaurant and happy customers who come back time and time again.”
Danielle Gardiner – Food & Beverage Manager
Danielle joined the Talbot Team after the re-opening and is the boss when it comes to service and customer care. Danielle and her team of over 30 people work together to provide the relaxed, welcoming and attentive service that defines that Talbot Malton. Overseeing the operation of a large bar, snug, 60 seat restaurant, feasting room, alfresco dining and wedding venue, Danielle has her work cut out for her but keeps it all under control by delegating and managing her team in a fun and dedicated way.
Always striving to deliver amazing service the team at the Talbot have regular training in all areas of service with monthly supplier visit to our coffee roaster, gin distilleries or even down to the farm to meet our meat suppliers. As Danielle says ‘talking about our products is one thing, but seeing, tasting and actually helping to produce them give an experience to the team that becomes very apparent when engaging with our guests”
We are always looking for new, talented, friendly people to join the team. If you are confident and have a passion for food drink or people Danielle would love to hear from you.
Clare Taylor – Rooms Manager
Clare has been a part of the Talbot family since it reopened the first time in 2012, in-fact Clare was here before that and knows the town and the Talbot inside and out. Making sure we have full bedrooms, private dinners, Cookery School students, weddings, journalists, VIP’s. Clare keeps the Talbot running and makes sure everyone knows what they should be doing.
A testament to what time and dedication can achieve, Clare joined the Talbot Team as a receptionist 7 years ago was spotted as someone with talent and promoted to Reservations Manager, Clare took charge of the events and functions but always kept her focus front of the house, on our guests and ensuring the right information got to the right people, be it dietary requirements, celebration of an anniversary or detailing the needs for a 180 cover £20k wedding. Clare demonstrates what’s important in a manager, worrying about the detail and always asking, what more can we do? 3 Years ago Clare took over as Front Office Manager taking the entire department under her control as well as taking on the responsibility for managing the Malton Cookery School admin because why not! Clare has now also taken on more of the accounts function for the Talbot. A hungry for more person, Clare typifies what we look for in our potential management team.
Roger Pearson – Maintenance Manager
Plain and simple Roger keeps the Talbot running, another life long team member who ensures that the place is looking sharp and ready for our guests and team. Roger also maintains the extensive vegetable garden growing golden raspberries, blackcurrants, tonnes of root veg, cabbage, beans – oh so many beans. It all keeps the fridges stocked and encourages lots of wildlife into the Talbot Gardens.
Rogers very clear on how he works though, out of sight, out of mind and lives by the maxim that ‘Our guests are the reason for our work, not an interruption to it!’ if a certain project has to be delayed or work has to stop for the guest, then that it just what happens.
Right now Roger is looking for an apprentice to be taking on some of the responsibility and workload that our busy building requires.
Gilly Robinson & Debbie Raw – Cookery School Teacher and Assistant
We specialise in Game, Seafood and Baking. Although we teach a huge range of courses at Malton Cookery School we wanted to specialise in what’s best and closest to Malton – Game, Seafood and Bakery. With the North York Moors a stones throw away there is a plentiful supply of some of the best wild food in the UK. From Partridge to Pigeon, Venison to Hare and Grouse, the beautiful Yorkshire countryside produces many marvels to cook with.
The Yorkshire coast is one of the busiest shellfish industries in the whole country. Every day large amounts of lobster and crab are caught and sent from the Yorkshire coast to the UK’s best restaurants. There’s also an excellent array of fish which are caught here and which we enjoy cooking with at the cookery school.
Malton is also passionate about baking. Yorkshire classics like Parkin and Yorkshire Curd Tart are always popular but the varied world of bakery enables us to look at French Classics and traditional techniques from the world of Patisserie and further. We hope you’ll learn to love baking in Malton too.
Located in part of the newly renovated Green Man, head up Market Street and follow the sign for Talbot Yard Food Court, or head to the Talbot Malton first and we will show you over!
A lovely testimonial from a recent children’s party held at Malton Cookery School:
“The party was tailored perfectly to the children’s interests (lots of pugs and unicorns!). Gilly and Debbie were fantastic at giving instructions and helping the children whilst also making sure that everyone had lots of fun. In my opinion it was the perfect party venue!”
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