A HIGHLY rated pub which has revamped its food selection will be reopening its kitchen doors later this month a new-look menu.

The Black Buoy, in Wivenhoe, which has won a clutch of awards from the Campaign for Real Ale, shut its kitchen in February whilst it brought in new chefs.

Michael Dinsdale, who will be fronting up the kitchen when it reopens on Sunday, April 16, said he expects there to be a strong turnout from regulars when the menu is unveiled.

Gazette: The new menu will be in place from SundayThe new menu will be in place from Sunday (Image: The Black Buoy)

He said: “The last couple of months have been pretty hard because people love coming here for food, and the Black Buoy is a community place where people like to come and meet up.”

Now 35, Mr Dinsdale has been working as a chef since 2008, when he was 20, and said he was keen to offer diners something different at the pub compared to its competitors.

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“The menu before was not appealing to people.

“The restaurant and the kitchen are the same, but it’s the food, the chefs, which are different.”

Mr Dinsdale added it is not easy to find in the current climate, but alongside his fellow chef, Jo Kerr, Mr Dinsdale feels the Black Buoy has a winning combination.

Gazette: Michael Dinsdale, the new chef, will be fronting up the kitchenMichael Dinsdale, the new chef, will be fronting up the kitchen (Image: The Black Buoy)

“Jo, who I work with, we think we can bring food we love to people.

“The food is fresher and more of it will be homemade – it will have more passion in it, and I think it’s got more variety.

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“It’s new and we are competing with other pubs – the food we do, other pubs won’t be doing.”

On a personal level, Mr Dinsdale himself is grateful for the opportunity to come in and make his mark.

Gazette: Prices have yet to be confirmed for the new menuPrices have yet to be confirmed for the new menu (Image: The Black Buoy)

“When I heard about the Black Buoy looking for a chef, I approached them and got interviewed.

“I got the job and I was just really humbled.

“I’m really excited and I’ve got a really good feeling about it – I can’t wait to get in and start cooking food, really, because I think food brings out the best in people.”