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Articles by James Goss

Spring at a Rutland pub: lamb, trout, charcuterie and cider

James Goss of the King’s Arms in Wing, Rutland, with his latest instalment of ‘Notes From a Working Kitchen’…

Notes from a Working Kitchen: Christmas at our village pub

James Goss, head chef and owner at The King’s Arms in Wing, gives more insight into the joys – and hard work – involved in running a food-obsessed village pub…

Summer at a Rutland pub: local asparagus, strawberries and cider

Asparagus and strawberries from nearby Manton and Fynbury’s Rutland Cyder are the summer stars at the King’s Arms in Wing…

Notes from a Working Kitchen – March 2015

James Goss, head chef at The Kings Arms in Wing, is back with his look at how his award-winning restaurant makes the best of local seasonal produce…

Notes from a Working Kitchen: October 2014

James Goss, head chef at The Kings Arms in Wing, tells us what seasonal treats to look out for over October, and how he will be using the goodies from the kitchen garden in his award-winning menu.

Notes from a Working Kitchen – September 2014

With autumn approaching fast, James Goss of The King’s Arms at Wing tells us how he is using the local apples, damsons and game from Rutland.

Notes from a Working Kitchen – August 2014

James Goss of The King’s Arms in Wing tells us what is happening in his busy garden and kitchen this August.

Notes from a Working Kitchen – July 2014

Here is July’s blog from James Goss, of The King’s Arms in Wing. This unique pub takes most of their ingredients straight from their kitchen garden and local producers.

Notes from a Working Kitchen – Spring has Sprung

Welcome to the Mag’s new monthly blog, Notes From a Working Kitchen, by James Goss, head chef & proprietor at the The King’s Arms in Wing, Rutland…