Joe Buckley impressively realised his childhood dream to own a pub by the time he was 30, three years ahead of schedule and is set to celebrate a decade as Chef/Proprietor of the beautiful Tollemache Arms at Harrington in 2025. Based in Northamptonshire, the Tollemache Arms dates back to the 17th century and with its thatched roof and original features, it can’t help but exude that warm and welcoming, quintessential British pub character.
“I wasn’t from a family of chefs so Jamie and Gordon have to take a lot of the credit for my interest in cookery,” says Joe. “I took my professional cookery qualifications at college, and then built up my experience with stages at Royal Hospital Road, Sat Bains, Lace Market Hotel and various other hotels, restaurants and pubs.”
Expanding Horizons
While focused on having his own pub, Joe also had a desire to expand his horizons and see the world. “I had taken my qualifications and worked straight from school so before really settling down to develop my career, I went travelling for 18 months. I probably needed a bit of a break, but I also saw the trip as an opportunity to grow as a person and as a chef. I travelled extensively in Asia, Australia, New Zealand and South America.”
On arriving back in Britain at the age of 21, Joe moved back into the pub sector before being head-hunted to lead a local gourmand pub. “I realised I was a bit of an old school chef and maybe a bit loud and abrupt at times. This just doesn’t translate to front-of-house, so it was a period of self-development and sanding out the rough edges. I was also lucky to meet my now business partner, who has been a great mentor and friend. Together, we decided to go it alone and took on the ‘Tolly’ in 2014.”
“Three other pubs joined our portfolio before Covid threw a big spanner in the works. At the time, we were overdrawn with no money, we had 120 staff and a negative culture across the business. It gave us a shot in the arm, pushed us all to be creative, and gave us the opportunity to reset the business and re-draw our vision.”
What changes the pandemic made
The food at the Tollemache Arms is refined, classic pub food but with global influences and all of the chefs have an input on dishes and the menu. “Pre-pandemic we probably had 35 mains on the menu, now we have 8. Less can be so much more, especially when you can focus on the best in-season local produce. We have a brilliant bunch of suppliers all within 20 miles, which helps set our menus apart. The Country Range brand is great for seasonings, dried herbs and other store cupboard essentials.”
With the business back on a positive footing, Joe is on an expansion drive with the aim of having a new site open by spring 2025.
