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Meet Nathan Muir, Head Chef & Proprietor

Since earliest childhood I have been fascinated by food. My mother provided the family with traditional English fare and I can remember continually pestering her to let me get involved with the cooking, partly as a result of my interest and partly due to my huge appetite!  As I got older and she taught me how to cook a few different meals, my interest took on a life of its own - I deeply wanted to understand the process behind creating food and to do it for myself.

From a young age I have been a practical, hands-on person. Building and creating was something I always loved – I even won competitions for my lego creations as a child! Seen from this perspective, it is easy to understand why cooking intrigued me so much and why it seemed to come naturally to me when my chance came. What I love most about cooking is how I can use a combination of the climate, seasons, animals and plants available to me as building blocks towards the goal of creating amazing food. As with any building project there are rules - a structure to adhere to, traditions to consider and an environment which dictates the tools accessible to me at a particular point in time. When it comes down to it though what is left is me, my imagination and the fact that I continue to be deeply fascinated by food. Being a Chef is my passion and therefore my dream job.

I began my career at Cornwall's Bay View Inn in Bude as a kitchen porter, working under the Head Chef who was a protégé of Bruno Le Be. I was good at what I did – fast, efficient and in control. Quickly gaining confidence, it did not take long for me to step up from cleaning to helping around the kitchen with cooking and preparation. I soon seized the opportunity of moving to Trawlers also in Bude, where I became a chef.  From there I took my increasing skills and passion for food to catering college.  

Upon qualification, I quickly moved through the ranks in some of the best restaurants in Exeter, Bristol and London, a high point being my experience under Terence Conran at a Chelsea restaurant, Bibendum – one of the top 10 restaurants in the country at the time. It naturally began to feel restrictive working under the direction of other Chefs as the need to express myself grew. Along with the maturing strength of my personal style came the desire to make my own way and when the opportunity came to own and run my own place I did not hesitate.

At first, Robin Hood's Retreat was a dilapidated, run-down site badly in need of revival. That said, it was in a busy and relatively affluent area which I felt was crying out for the kind of food and atmosphere that I wanted to provide. I saw the potential for me to establish a place for the Retreat on Bristol's restaurant scene.  My vision has turned out to be well founded - it has become one of the most well-known and respected sites around. The success of Robin Hood's Retreat is a great source of pride for me.  The creation of a gastro pub has allowed me to make the most of my creative roots – providing every day food with flair and exceptional quality.

It is a combination of things that have led me to the New Inn; an eye for great potential, a desire for success and a passion for food. The building is located in a beautiful area just outside Bristol and surrounded by some of the best and most inspiring produce the West Country has to offer. I feel that here, once again, I can offer the best gastronomic experience money can buy. Customers will find a friendly, relaxed atmosphere in which they can enjoy the very best of traditional English and French provincial cuisine.  
 
For me the venue really fulfils my personal vision of what eating out with friends should be about: the ability to enjoy everyday honest food made with passion and flair and presented elegantly in an unfussy, informal setting.

Putting together the menu for the New Inn's opening has been very exciting. I have a strong team of Chefs, a very good quality local supply chain and a beautiful restaurant in what I consider to be the perfect area. I can assure you, the anticipation for me is immense! I very much look forward to you visiting the New Inn to experience the amazing food that we have to offer.