The story
The Hoop in Chelmsford anchors its modern British menu on a decade of consistent excellence, earning a steady AA Rosette for culinary quality. Phil and Michelle Utz took over the pub in November 2006 after meeting while classically trained under Paul Gayler at London’s The Lanesborough Hotel. Phil blends traditional English foundations with careful Italian and French techniques, which keeps the daily offerings grounded yet precise. Their approach relies heavily on local suppliers, partnering with regional fishmongers and farmers to secure top seasonal produce.
Recent tasting menus highlight their approach to European cuisine, reflecting a British cooking style that values technique. Diners encounter dishes like hand-raised beef cheek pie paired with celeriac puree alongside white port and garlic baked scallops finished with brioche crumb. The kitchen also prepares refined starters such as focaccia with whipped nduja butter and classic prawn cocktail served with sourdough bread. Desserts lean toward familiar comforts executed with precision, including an apple and almond crumble accompanied by clotted cream ice cream.
Guests gather in a small listed building that deliberately avoids televisions and fruit machines. They choose between the relaxed downstairs bar or the formal upstairs Oakroom Restaurant, both designed for uninterrupted conversation. An enclosed beer garden features an outdoor artisan pizza oven during warmer months, extending the seating area comfortably. The layout accommodates families through dedicated children’s play zones and clearly marked dog-friendly spaces outside.
Recognition
Ambience
Details
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