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Five Bells Top 50 Accolade Highlights Women Excelling In The Industry

Five Bells Top 50 Accolade Highlights Women Excelling In The Industry

A female head chef has helped to take her new pub, Five Bells, into the UK’s prestigious ‘Top 50 Gastropubs’ for the first time just six months after joining.

Born and bred in Devon, Charlotte Vincent, previously pastry chef at both Gidleigh Park and the Royal Clarence Hotel for over a decade, only took up her new role in July following a career break. This week she was named among the very best chefs in the country.

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Inclusion in the prestigious list (organised by The Morning Advertiser and sponsored by Estrella Damm) is voted for by industry experts and is reserved for those pubs offering the very best dining experience. Just 4 pubs from Devon made the cut for 2020 with 2 from Cornwall and 1 from Dorset.

This year’s event had a strong female component to it with a growing number of inspiring women now running kitchens in the Top 50. Amongst these is the number one pub – Michelin-starred The Harwood Arms in Fulham where Sally Abé also won the 2020 ‘Gastropub Chef of the Year’. Elsewhere in the UK, Stosie Madie from 7th placed the Parkers Arms in Lancashire and Emily Scott, the chef owner of the St Tudy Inn in Cornwall, have also helped to showcase women excelling in the industry.

The Five Bells is a Grade II listed pub in Clyst Hydon near Cullompton that was rescued from permanent closure in 2013. Current owners James and Charlie Garnham took over in December 2017. Since joining, Charlotte has made it her mission to create a fully inclusive and calm kitchen where individuals are nurtured and taught. She has also introduced an expanded vegan, vegetarian and gluten free offering across the different menus.

Charlotte added

“To be in the Top 50 for the first time is such a fantastic feeling, as is seeing a number of my female peers doing so well…. go girls! The historical approach of ‘ruling the pass with an iron fist’ feels a little old fashioned now. Equality in any professional kitchen should be a given. I think it’s time to treat each chef as an individual, understand them as people and also what makes them tick. Let’s lead, build up and celebrate their achievements as well as your own. The plan here now is to build on this success and hopefully climb up the list in future years – we’ve definitely got room to impress the judges further and I couldn’t be more motivated!”

The award ceremony took place at the Port Lympne Hotel & Reserve in Kent on 27th January.

For more information on Five Bells please visit www.fivebells.uk.com

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