Contract caterer Harbour & Jones partners with Henry Moore Foundation to relaunch Hertfordshire pub

The pub dining room will reopen its doors to its guests on 27 November. Harbour & Jones will be responsible for catering for the pub's rural village community as well as for art-loving visitors to the Henry Moore Foundation. Candice Webber (previously head chef at The Restaurant at St Paul's) will lead the kitchen team, in association with long-term management couple and former Good Pub Guide 'Inn of the Year' winners, Lowri and Mark Williams. The emphasis is on "simple, delicious and uncomplicated food" featuring seasonal British ingredients from select producers. Bold bar snacks such as Suffolk pork crackling with Bramley apple sauce will be on offer and, on Sundays, goose fat roast potatoes will sit alongside 'all day and evening small plates' including British charcuterie, pickled cauliflower, London bloomer and warm potted shrimps on Hoxton rye. Main dishes will feature seared organic salmon with English spinach and caper butter; or rib-eye steak with Hertfordshire watercress salad and roasted tomatoes whilst puddings will comprise of Bramley apple, blackberry and oat crumble or custard tart with nutmeg cream. Meanwhile the drinks menu will showcase cask ales, draught beers and a strong selection of ciders and perries. Richard Calvocoressi, director of The Henry Moore Foundation, commented on the venture: "We are very excited about opening The Hoops Inn, and about the quality of the dining experience we can now offer locals and visitors to The Foundation. "Over the past year we have worked closely with Harbour & Jones and have benefitted greatly from their guidance and standards. We hope our new venture will have the rural informality of a village pub, but with the innovation and modernity that the Moores brought to life at Perry Green." Set up in 1977, The Henry Moore Foundation is one of the UK's leading arts charities.