Restaurant of the month: The Blue Ball
Situated in the leafy village of Walton-on-the-hill, the Blue Ball joined the Whiting & Hammond family in 2015. After extensive refurbishment costing approx £500,000, the Blue Ball was given a new lease of life, improving the kitchens, adding in the outdoor tiki huts and creating a welcoming and friendly pub..
We asked Spencer Goddard, the Manager at The Blue Ball a few questions about the pub:
Why do you do what you do?
It's given me the opportunity to move around and learn from different companies meaning each move is a step close to perfection!
What do you enjoy most about your job?
I work with great food and great people - what's not to love!
What do you enjoy least about your job?
It can be long hours, especially when bedding into somewhere new, but the rewards totally outweigh the hardship.
What achievement for the restaurant are you most proud of?
I'm relatively new to The Blue Ball, but I've seen pictures of the site before Whiting and Hammond took it over and brought it back to life, you can't not be proud of turning something ugly into the beautiful pub it is today. Walton-on-the-hill is a pretty village and The Blue Ball certainly does it justice now!
Do you use British produce?
We buy as much as we can, we buy as locally as possible.
What do you think is best about using British produce?
The freshness of local produce is important as well as trace-ability. You have to be confident you know what you're serving your customers and want nothing but the best.
Why should people buy British?
Support local business and buy British all the way.
What is your most popular dish?
The classics are always popular, but our guests love seeing a new special on the menu!
The Blue Ball