The Three Blackbirds Flying High Again

Tuesday, 25th November 2014

PRESS RELEASE 25 November 2014

The Three Blackbirds at Woodditton boasts a new owner. Guy Taylor, who also owns and manages the nearby award winning Granary Estates, has taken on this historic location, to re-establish this classic pub at the centre of the village community and build its reputation as a destination for beer, food and wine lovers. By reinvigorating this much loved pub, Guy and his team have worked hard to retain the fabric of this 17th century building, celebrating original features and upgrading its kitchen facilities with the aim for quality throughout – from the drinks and food choices, to the ambience and service. Leading from the kitchen is James Barber Executive Head Chef, who brings with him a raft of expertise gained locally and at some of the country’s top restaurants and hotels.

Guy says: ‘We are doing much more than relaunching The Three Blackbirds: the potential of this fantastic building, its legacy in Woodditton and now with James’s skills as an acclaimed chef, we want to ensure the mix is right to provide a great drinking and dining location. The Three Blackbirds will always welcome our regulars for a great pint and it will become a gastronomic destination for locals as well as those from further afield. We want an informal atmosphere, where everyone is welcome, whether it’s for a pint or a plate. As a farmer and business owner, I’m keen we retain what’s great about this gorgeous pub and build loyalty from all our customers. With James at the kitchen’s helm, I am confident that The Three Blackbirds will go from strength to strength and I look forward to being one of its most regular customers. ’

James adds: ‘It is a privilege to work with Guy and the team at The Three Blackbirds and I look forward to sourcing and providing the best in all. I know it’s important to Guy to go-local wherever possible and I’ll work hard to combine the best from the area to create a menu that appeals to those who enjoy tradition and those who like a culinary dash of 21st century. I was lucky enough to be brought up in East Anglia and combining local specialities with some of the best in fine dining to satisfy a range of palates and pockets is key.’

‘Signature dishes that we are creating for our customers include locally shot pheasant breast (shot by Guy), wrapped in Suffolk bacon, fondant potato, sprouts, chestnuts and bread sauce; and potted venison with spiced apricot chutney and The Three Blackbirds Garlic jumbo sausages (made to James’ recipe by champion sausage makers Procters in Ipswich), buttered cabbage, mashed potato and real gravy. With the exceptional support team here behind me I am confident The Three Blackbirds will become everyone’s favourite.’

Guy will host two launch events at The Three Blackbirds from 6pm on Wednesday 26th November for friends from the village, old and new customers, and family, and from 6pm for press and business contacts on Thursday 27th November. Guests will be served with local beers, great wines and taster canapes for a sneak peek at what they can expect from this rejuvenated pub. With the tradition of a good launch party to kick-start the next chapter in its life, the Three Blackbirds certainly looks set to fly high yet again.

Ends

Notes to Editors:

Guy Taylor is owner and managing director of The Granary Estates, the regionally renowned and award winning conferencing and wedding venue, The Dullingham Grounds, one of the country’s leading Polo Club grounds and owns and manages Simon Taylor Farms.

James Barber, born 1980, trained at West Suffolk College and Yeovil College, Somerset. Having worked at a number of key locations in the hospitality industry such as The Carved Angel (1 Michelin Star) under John Burton Race and Rockfish in Dartmouth under Mitch Tonks, James joined the team at The 44 bedroom Brudenell Hotel in Aldeborough, where he successfully helped retain their 2 AA Rosette, Suffolk tourist board gold award, Visit Britain Breakfast and Gold Award, and Top Table Top Diner Award. James’s other accolades include 2001 and 2002 Reserve Regional Finalist in the Gordon Ramsay Scholarship and eventual Regional Winner and National Finalist in 2003 and 2004, Regional Finalist in the Roux Brothers Scholarship in 2003 and eventual Regional Winner and National Finalist in 2004. James Barber is Executive Head Chef of The Three Blackbirds and manages a team of people front of house and kitchen based.

The Three Blackbirds has been a pub in the village of Woodditton since the 17th century. Located on the Village Green, the pub has remained closed during refurbishment for 18 months. A traditional pub, with a flourish of 21st century hospitality, the restaurant hosts 70 diners and The Gun Room, available for private hire, seats 14 for dinner. The Three Blackbirds is available for private parties, please contact Tracey Hale or Joe Leddington on 01638 731100.

The Three Blackbirds is located at 36 Ditton Green, Woodditton, Newmarket, Cambridgeshire CB8 9SQ.

T: 01638 731100, E: info@thethreeblackbirdswoodditton.co.uk or visit www.thethreeblackbirdswoodditton.co.uk

On Thursday 27th November, the team look forward to welcoming business press from 6pm to The Three Blackbirds for drinks and canapes to celebrate the opening – places available – please call Kendra PR for more information on the press launch event, and for media details and images plus background on The Three Blackbirds and The Granary Estates.

For images in the digital dropbox folder, please click on https://www.dropbox.com/sh/ffainpknyq5bf92/AABeHTsDFfpEqDLdF0On9F3Ra?dl=0

Kendra Grahame-Clarke at Kendra PR on 07910 214474 e. Kendra@kendrapr.co.uk