• “The most innovative small pub group in the land”
    Alistair Sawday
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John Taylor, Owner

I was over the moon when I found this wonderful building with all the potential to be a really great pub for Cranleigh, and that's just what I aim to make it. I know I can work my magic here - I used to be one of Sir Richard Branson's right hand men in Ulusaba, his private game reserve at Sabi Sand in South Africa and then on the idyllic island of Necker in the British Virgin Islands. I also worked with John Torode for a while before becoming one of the award-winning team behind Club Mangia at The Punch Tavern on Fleet Street, one of the City's most celebrated watering-holes, so I know a thing or two about making sure everyone has a good time. Now, with eighteen months under my belt at The Richard Onslow, and with our lovely new bedrooms and courtyard, I really feel we're beginning to hit our stride.

Tom Upham, Head Chef

Tom reckons he stumbled into the world of cheffing and literally fell in love with food. Turns out it was a love affair that took him from being a kitchen porter in his local at the tender age of 14 to a pizza emporium Down Under by way of a vineyard. After working his way through catering college, he landed an apprenticeship as breakfast chef at the three rosette Arundell Arms on the edge of Dartmoor before heading off deeper into the lovely Devon countryside to the Hotel Endsleigh and the Dartmoor Inn in Lidford to broaden his experience. On his travels to Asia, Australia and the Americas he absorbed some fantastic culinary ideas which no doubt will be making an appearance here in Cranleigh soon!

The Team

We've recruited a great bunch of people in the kitchen, behind the bar and in the restaurant, but we're always looking for new talent. If you're interested, check out our vacancies
For every Caesar salad we sell, we will be making a 25p contribution to healthy eating activities in a local primary school.

Why Caesar salad? Well, it’s not the lowest calorie dish, but we think you’ll love it, so it met our fundraising criteria for a best-seller that will be on the menu all year round.
 

We will be changing our menus with the seasons and we’re hard line on animal welfare. All our chicken, eggs and pork are free-range. We do not use foie gras. Our Aberdeenshire beef is Scotch Beef Club accredited and our chefs regularly visit the farmers. We buy British wherever we can to keep food miles down, and, where we need to import ingredients, we minimise air-freight. Provenance is key to serving trustworthy food. Our coffee is ethically sourced from Guatemala (by Union Coffee Roasters, recently voted No. 1 ethical coffee company) and the bespoke furniture we commission is made from European oak and iroko timber from sustainable forests. We have also worked with the Carbon Trust to ensure that The Richard Onslow operates as energy efficiently as possible.
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