Wiltshire


<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="2000" src="https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/James-Boniface-Castle-Inn.jpg" alt="James Boniface Castle Inn" class="wp-image-37044" srcset="https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/James-Boniface-Castle-Inn.jpg 1500w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/James-Boniface-Castle-Inn-600x800.jpg 600w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/James-Boniface-Castle-Inn-750x1000.jpg 750w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/James-Boniface-Castle-Inn-768x1024.jpg 768w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/James-Boniface-Castle-Inn-1152x1536.jpg 1152w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p>Tucked away in Castle Combe, one of the UK’s prettiest villages, The Castle Inn has a shiny reputation as one of the top gastropubs in the UK. In fact, it&#8217;s just earned No. 53 in the Estrella Dam Top 100 Gastropubs.</p>



<p>The talent behind the menu is super chef James Boniface, who has a clutch of rosettes and impressive experience to his name. We caught up with the man in white to find out about his favourite food, cooking for A-listers and his most overrated ingredient&#8230;</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/The-Castle-Inn-copyright-Angela-Ward-Brown-2.jpg" alt="The Castle Inn" class="wp-image-37046" srcset="https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/The-Castle-Inn-copyright-Angela-Ward-Brown-2.jpg 1500w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/The-Castle-Inn-copyright-Angela-Ward-Brown-2-800x533.jpg 800w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/The-Castle-Inn-copyright-Angela-Ward-Brown-2-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/The-Castle-Inn-copyright-Angela-Ward-Brown-2-768x512.jpg 768w" sizes="(max-width: 1500px) 100vw, 1500px" /><figcaption class="wp-element-caption">James is Head Chef at The Castle Inn. Image: Angela Ward Brown</figcaption></figure>



<h2 class="wp-block-heading" id="h-ever-cooked-for-anyone-famous">Ever cooked for anyone famous?</h2>



<p>Luckily quite a few. Sir David Suchet was a regular at a pub I was working in. I worked for an events catering company for a while and met a few artists and bands, including Motörhead, Pendulum, The Kooks and Alice Cooper. But the biggest name would be the then Prince, but now King, King Charles.</p>



<h2 class="wp-block-heading" id="h-the-craziest-meal-you-ve-ever-cooked">The craziest meal you’ve ever cooked?</h2>



<p>I was once given a camel’s liver and told to make something. I didn’t know what it tasted like, how best to cook it or even how to prepare it. By the end of the cook, I’m not sure if it tasted nice or if I’d tasted enough camel’s liver that I’d started to like it!</p>



<h2 class="wp-block-heading" id="h-your-most-memorable-moment-at-work">Your most memorable moment at work?</h2>



<p>Working in London, I was told a chef was popping in. A few minutes later Angela Hartnett was walking through the kitchen!</p>



<h2 class="wp-block-heading" id="h-any-cooking-disasters">Any cooking disasters?</h2>



<p>Too many to list. I once overfilled a jug blender with hot chilli ketchup; it exploded all over the ceiling and walls. I’ve forgotten to set timers on things I’ve put in the oven. I once forget I’d put some pies in the oven, then went on my split shift. I found them when I returned… 3 hours later.</p>



<h2 class="wp-block-heading" id="h-your-first-job-in-a-kitchen">Your first job in a kitchen?</h2>



<p>My first job in a kitchen was my apprenticeship in a really small catering company in Swindon, straight after of my A Levels.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1000" height="667" src="https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/The-Castle-Inn-food1-1000x667.jpg" alt="The Castle Inn Castle Combe" class="wp-image-37053" srcset="https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/The-Castle-Inn-food1-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/The-Castle-Inn-food1-800x533.jpg 800w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/The-Castle-Inn-food1-768x512.jpg 768w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/The-Castle-Inn-food1.jpg 1500w" sizes="(max-width: 1000px) 100vw, 1000px" /><figcaption class="wp-element-caption">Dessert at The Castle Inn </figcaption></figure>



<h2 class="wp-block-heading" id="h-tell-us-your-career-highlights">Tell us your career highlights&#8230;</h2>



<p>Achieving my first AA rosettes, earning a second and retaining it.<br>First that comes to mind would be making it to the finals of De Vere Hotels Young Chef of the Year as a Commis, just three months out of my apprenticeship.</p>



<h2 class="wp-block-heading" id="h-sum-up-your-food-philosophy">Sum up your food philosophy?</h2>



<p>Keep it local, keep it honest and make it accessible.</p>



<h2 class="wp-block-heading" id="h-you-re-tired-starving-and-impatient-what-do-you-cook-for-dinner">You’re tired, starving and impatient. What do you cook for dinner?</h2>



<p>My tired, hungry and impatient meal is always instant chilli noodles, a little fish sauce, a little sesame oil, a handful of spinach and a soft boiled egg.</p>



<h2 class="wp-block-heading" id="h-what-s-the-secret-to-a-successful-dinner-party">What’s the secret to a successful dinner party?</h2>



<p>Plan ahead and have everything done ready to go just go in the oven before your guests arrive. You want to enjoy your dinner party too so don’t want to spend it in the kitchen cooking.</p>



<h2 class="wp-block-heading" id="h-the-dish-you-re-most-proud-of-creating">The dish you’re most proud of creating?</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/The-Castle-Inn-copyright-Angela-Ward-Brown-3.jpg" alt="The Castle Inn copyright Angela Ward Brown" class="wp-image-37047" srcset="https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/The-Castle-Inn-copyright-Angela-Ward-Brown-3.jpg 1500w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/The-Castle-Inn-copyright-Angela-Ward-Brown-3-800x533.jpg 800w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/The-Castle-Inn-copyright-Angela-Ward-Brown-3-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/The-Castle-Inn-copyright-Angela-Ward-Brown-3-768x512.jpg 768w" sizes="(max-width: 1500px) 100vw, 1500px" /><figcaption class="wp-element-caption">The Castle Inn. Image: Angela Ward Brown</figcaption></figure>



<p>It might be a dish that’s featuring on my next menu here at The Castle Inn. It’s a braised beef short rib topped with a potato starch and pork fat crumb, served with a beef fat waffle, duck liver parfait, sweet potato purée, cured beef heart and crispy Cavolo Nero and a little bit of the braising liquor. It’s rich and decadent, yet wildly comforting.</p>



<h2 class="wp-block-heading" id="h-what-would-you-cook-to-impress-a-date">What would you cook to impress a date?</h2>



<p>Something simple I think; maybe spaghetti carbonara but make fresh pasta. How many people can say they have had fresh pasta made for them on a date?</p>



<h2 class="wp-block-heading" id="h-favourite-chef">Favourite chef?</h2>



<p>I’ve been influenced by countless chef but my favourite is always going to be Anthony Bourdain</p>



<h2 class="wp-block-heading" id="h-favourite-cookbook">Favourite cookbook?</h2>



<p><em>Salt, Fat, Acid, Heat</em> by Samin Nosrat</p>



<h2 class="wp-block-heading" id="h-favourite-type-of-cuisine">Favourite type of cuisine?</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/The-Castle-Inn-copyright-Angela-Ward-Brown.jpg" alt="The Castle Inn" class="wp-image-37045" srcset="https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/The-Castle-Inn-copyright-Angela-Ward-Brown.jpg 1500w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/The-Castle-Inn-copyright-Angela-Ward-Brown-800x533.jpg 800w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/The-Castle-Inn-copyright-Angela-Ward-Brown-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/wilts/wp-content/uploads/sites/19/2025/06/The-Castle-Inn-copyright-Angela-Ward-Brown-768x512.jpg 768w" sizes="(max-width: 1500px) 100vw, 1500px" /><figcaption class="wp-element-caption">Castle Combe village. Image: Angela Ward Brown</figcaption></figure>



<p>Classic British, but I have so much love for French and Spanish cuisine</p>



<h2 class="wp-block-heading" id="h-favourite-things-to-eat-when-you-re-on-holiday-nbsp">Favourite things to eat when you’re on holiday? &nbsp;</h2>



<p>Seafood. Being able to walk through a market to a small bistro or restaurant, then being able to see and hear the sea whilst eating the freshest seafood is unmatched.</p>



<h2 class="wp-block-heading" id="h-favourite-ingredient-and-why-nbsp">Favourite ingredient and why?&nbsp;</h2>



<p>It changes regularly, as I’m introduced to new things or different ways of doing things. A mainstay favourite is pig’s cheeks. When braised down it’s buttery, rich and so intensely flavourful.</p>



<h2 class="wp-block-heading" id="h-most-overrated-ingredient-nbsp">Most overrated ingredient?&nbsp;</h2>



<p>In my opinion, wagyu beef. While I’ve really enjoyed it on every occasion I’ve had to taste it, I personally think an Angus x Hereford can produce an even finer product.</p>



<h2 class="wp-block-heading" id="h-favourite-dish-you-ve-ever-cooked-nbsp">Favourite dish you’ve ever cooked?&nbsp;</h2>



<p>Spaghetti Aglio e Olio. Such a simple dish, which I got to eat and make while staging at Cafe Murano. Olive oil, garlic and Parmesan with such simplistic perfection. There was no hiding, no tricks, just humble ingredients being celebrated.</p>



<p><a href="https://www.exclusive.co.uk/the-castle-inn/?gad_source=1&amp;gad_campaignid=22557387543&amp;gbraid=0AAAAAqCIhXulJUUj8Pg5MlS3NXspG5Awo&amp;gclid=CjwKCAjwgb_CBhBMEiwA0p3oONGAzmniEs02tLaZw1n9ipJOESAlIEpoJoWw7kioGijZoPgCER_exBoCE9IQAvD_BwE" target="_blank" rel="noreferrer noopener">The Castle Inn</a>, West St, Castle Combe, Chippenham SN14 7HN</p>


What’s cooking? James Boniface, The Castle Inn, Castle Combe

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