Josh Eggleton is Chef Patron of The Pony & Trap, running it with his sister Holly.
At 15 years old Josh started working at his local fish & chip shop. Following his passion for food, by 2003 the young chef had triumphed in the Gordon Ramsay College Scholar competition, confirming he was destined for a bright future in the industry. Following this success, Josh moved to Bristol’s Harbourside restaurant, the Olive Shed where he was Head Chef for two years, before embarking on a journey working with some of the finest chefs and restaurants in the World including, Sicily’s il Mulinazzo, the New York institution, Chanterelle and 3 Michelin starred French Laundry of California.
This experience gave Josh the drive and skills needed to return to the UK and with the backing of his family, start his own personal venture which made him one of the youngest pub and restaurant proprietors in the country. Taking The Pony & Trap from strength to strength, Josh was awarded his first Michelin star in 2011, which made him one of the youngest chefs to hold this accolade. Now recognised as one of the most exciting places to eat in the South West, the pub has maintained its star and in 2015 was voted second in the Publican Morning Advertiser's Top 50 UK Gastropubs.
Josh has built a reputation for his ethos of sustainability and seasonality, sourcing many of the suppliers to the pub from within 20 miles. Josh has also been part of the creation and operation of a number of businesses in the region designed to promote Field to Fork dining and organic farming methods.
As an advocate for South West food, Josh represented the South West in the finals of BBC 2’s Great British Menu.
Launched in 2014, Salt & Malt provides guests a Great British dining experience offering traditional food in a beautiful waterside location, all year round. Inspired by its surroundings, this cafe, tearoom and takeaway offers menus from dawn until dusk catering for the hungry dog walkers exploring Chew Valley Lake. The fish and chips are gluten free, a recipe designed by Josh and the chef team. Every inch a family affair, all of the Eggletons have collaborated to create Salt & Malt,
Part of the Eat Drink Bristol Fashion family, Yurt Lush is a cafe located just behind Temple Meads railway station at the cultural quarter known as Creative Common.
Set in the heart of the urban jungle, Yurt Lush brings a touch of the Mongolian plains to Bristol, with a cafe bar and venue bringing an unexpected sight to Bristol’s financial district.
Having built a reputation for delicious lunches and special events through the summer, Josh designed the Yurt Lush menu and works closely with the Yurt Lush front of house and kitchen team.
Josh is the co-founder and curator of Eat Drink Bristol Fashion, a spectacular pop-up restaurant and food festival that transforms Bristol’s city centre into a Mecca for food and music lovers each May. Set in an amazing “tipi village”, the three week-long festival of food hosts an amazing array of guest chefs in its 100 seat fine dining restaurant while simultaneously offering “British tapas” and live music in an tipi structure that can fit up to 300 people.
See more about this fantastic event here Eat Drink Bristol Fashion
Josh is proud to be the lead chef ambassador for Caple, one of the most innovative and respected kitchen appliance brands in the UK.
Starting life in 1977 this is a British brand with a strong focus on cutting-edge design and technology. The red Caple logo has become a marque of excellence, style and quality.
You can download ‘The Chef’ magazine featuring Josh’s recipes and features.
In October of 2016 Josh partnered and Guy Newell, former MD of Butcombe Brewery, took over the popular Redland pub The Kensington Arms.
One of Bristol’s best-known gastropubs, the Kensington Arms, known locally as ‘The Kenny’, already had a great reputation as a local foodie hotspot, but the influence of Josh and Guy has taken it from strength to strength since their joint takeover; appointing Luke Hawkins, former Sous Chef here at The Pony & Trap, as The Kenny's new head chef and Ali Yuill, who was part of the crew at Salt & Malt, as GM.
Since then, The Kenny has been getting rave reviews from local residents and those travel from further afield. The Kenny has also been getting plenty of praise in the hospitality trade as was even named the 24th best Gastropub in the country at the Top 50 Gastropub Awards.
At the heart of Wapping Wharf, atop a stack of renovated cargo containers, sits Chicken Shed. Here you can chow down on fantastic fried chicken with a stunning view of Bristol’s floating harbour.
Having always been a fried chicken fan, Josh and the team at Eat Drink Bristol Fashion opened Chicken Shed in late 2016, with the view of bringing one of the city's favourite treats in line with their ethos of sustainable, ethically sourced food.
Chicken Shed aims to work as much as possible from ethical local producers. Alongside their established portfolio of fantastic suppliers they have teamed up with two local farms who provide organic and free range chicken. Castlemead Farm in Radstock supplies the free range legs, thighs and wings and Wood Green Farm in Devon provides the organic crowns and offal.