Narbett is no newcomer to the Savoy Group. He joined The Savoy in 1979 as 1st Commis Chef de Cuisine in the kitchen of the late Silvano Trompetto M.B.E.. Narbett left The Savoy in 1981 and spent the next two years working for the Roux brothers, first as Michel Roux's Chef de Partie (Saucier) at the Waterside Inn, Bray and ten as Albert Roux's Chef de Partie (Poisson) at Le Gavroche in London.
In July 1983 after two years with the Roux Brothers and a short spell at Les Frès;res Troisgros in Roanne, France, Narbett returned to England to be Chef and Partner with his father at The Bell Inn, Belbroughton in Worcestershire, just 25 miles from Broadway.
Roger Narbett is certainly no stranger to the Midlands. In 1986 Roger Narbett teamed up Again with his father John at Sloans Restaurant in Edgbaston, Birmingham. Under the management of Roger and John Narbett, Sloans gained the recognition of Egon Ronay as being "professionally run by the father & son team" and for its "outstanding wine list and notable desserts". Narbett left Sloans in 1992 to join The Dorchester.
Roger Narbett's a Ia carte menus include dishes such as Tarte of Caramelized Red Onions and Curd Cheese served with Roasted Tomato Salad, Savoury Lygon Sausage with Creamed Leeks and Madeira Sauce, Loin of Cotswold Lanb with Goats Cheese and Basil Crust and Fillets of Rabbit Marinated with Wild Thyme grilled with Fondant Potato.
Narbett follows The Lygon's tradition of using fine local produce in the preparation of his dishes. Narbett's outstanding culinary skills have won him several major awards: finalist in the Academie Culinaire de France "Commis Chef of The Year 1983"; winner of the Restaurateurs Association of Great Britain "Young Chef of The Year 1985"; one of the winners of the Caterer aid Hotelkeeper "30 under 30 Acon Awards 1987"; winner of the Craft Guild of Chefs "Chef of The Year" 1990. In 1991 Narbett received his finest accolade, Meilleur Ouvrier de Grande Bretagne, one of only five awarded in the country.
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