Iain Pennington
Iain Pennington is a head chef and owner of the award winning restaurant, The Ethicurean.
Initially formed on farmer’s markets in 2008, The Ethicurean found its permanent home in the Victorian Walled Garden 'Barley Wood' in 2010.
With a strong passion for sustainability, Iain, along with his brother and co-head chef Matthew, create dishes under an ethical remit, limiting themselves to cooking British produce that is in season, with as few food miles as possible. The majority of the produce that the brothers cook with comes from the garden at Barley Wood. Meat is often wild and comes from game keepers within two miles of the restaurant, and the brothers can often be found foraging the wild hills outside of the restaurant.
Their food has won many accolades, and picked up a national following. The two awards the brothers are most proud of are being named Marina O’Loughlin’s second best restaurant in her top 50 of 2015, and the OFM’s Best Ethical Restaurant in 2011. They were also awarded a Michelin Bib Gourmand in 2012.
Iain and Matthew are self taught chefs and rely heavily on experimentation, trial and error, and taste. They have become leading experts in ancient preservation techniques, which they have learned through necessity to ensure the availability of produce throughout the year.
Iain is currently Sarsons’ Pickling Ambassador.
Iain Pennington is a head chef and owner of the award winning restaurant, The Ethicurean.
Initially formed on farmer’s markets in 2008, The Ethicurean found its permanent home in the Victorian Walled Garden 'Barley Wood' in 2010.
With a strong passion for sustainability, Iain, along with his brother and co-head chef Matthew, create dishes under an ethical remit, limiting themselves to cooking British produce that is in season, with as few food miles as possible. The majority of the produce that the brothers cook with comes from the garden at Barley Wood. Meat is often wild and comes from game keepers within two miles of the restaurant, and the brothers can often be found foraging the wild hills outside of the restaurant.
Their food has won many accolades, and picked up a national following. The two awards the brothers are most proud of are being named Marina O’Loughlin’s second best restaurant in her top 50 of 2015, and the OFM’s Best Ethical Restaurant in 2011. They were also awarded a Michelin Bib Gourmand in 2012.
Iain and Matthew are self taught chefs and rely heavily on experimentation, trial and error, and taste. They have become leading experts in ancient preservation techniques, which they have learned through necessity to ensure the availability of produce throughout the year.
Iain is currently Sarsons’ Pickling Ambassador.
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