After finding his passion for food at school, Luke started his career with an  apprenticeship at Malmaison Oxford. He then went on to work at one of the Oxford Colleges before working his way up from apprentice to sous chef at the “Two Rosette” rated White Hart at Fyfield. Luke’s food style is modern British, with a passion for exciting local produce. And being a local boy, having lived in Hanney with his parents for the last eight years, he is excited to welcome the community into The Plough.

Owain has always wanted to work in pubs, from first washing dishes at his local when he was 14, to then studying hospitality at Oxford Brookes. Since then you would be sure to find him behind a bar somewhere in Oxfordshire.

He was proud to receive an Acorn Award in 2016 where he was seen as one of the “Top 30 under 30” in the hospitality industry. With stints at Peach pubs, House of Jacob, The Hilton, and the Marriott, he is very excited to finally open his own business in Hanney, and looks forward to welcoming you.