Claire Alexander, of The Killingworth Castle, introduces chef Dan Watkins

We had a great Christmas and New Year in The Killingworth Castle but there is always a week, usually the second week in January, when trade falls off a cliff.

As people brave the scales for the first time in months after the annual Ferrero Rocher indulgence gone mad, we have a quiet week as people come to terms with their resolutions.

But after a well deserved break for the livers, we have been welcoming back our regulars with open arms. Even the parish councillors were back in on full steam causing mayhem after a medicinal wine or four.

You’ve always got to be on your toes, as our lovely manager Sam would agree.

It’s been a really exciting time at The Killingworth Castle, as our relatively new head chef, Dan Watkins, is now fully ensconced at the helm of the kitchen after a few months.

He previously did a stint at our sister pub, The Ebrington Arms, near Chipping Campden, before jumping over to Wootton by Woodstock for us. It’s great to have key new team members on board as they bring a whole new perspective, enthusiasm and lust for life, or in Dan’s case, sea bass!

We already knew what he was made of when an opening came up in the kitchen at The Killingworth Castle. Keen not to lose his talents within our pubs, Jim and I thought he’d be perfect to take up the helm as head chef at ‘The Killy’ where he’s been wowing customers for the past few months now.

He gained a lot of his experience at the Royal Automobile private member’s club in London, St Martins on the Isle Hotel in the Scilly Islands, and in Cornwall.

His new team have really stepped things up a gear.

He loves cooking with fish and is currently putting together a fantastic menu for our first Feast Night of the Year. Fish Feast will be on Tuesday, April 12.

Our Feast Nights are always really popular and give people the chance to try new dishes and ask questions of our guests about fish sustainability in this country and also get tips on fish for cooking at home. They’re a really fun evening with everyone on the same menu so it’s a great chance to meet some foodies in your area over some recommended wines for each course.

Dan said: “It will be a really special supper as I’m really keen to be promoting sustainable fishing and local growers and Oz Harbour from New Wave is really entertaining. As for the menu I’m going to be celebrating the Spring season by using some of my favourite ingredients, so expect hand-dived scallop, seaweed asparagus and wild garlic and pan fried hake, crab tortellini, spring cabbage, jersey royals and sorrel.”

“There will be a talk by our favourite fish supplier, New Wave Seafoods, but as these nights always sell out – if you fancy a special food evening – four courses, £30 per head, call us on 01993 811401 to book.