The Gin Trap Inn in Ringstead, Norfolk, has appointed Ashley Williamson as Head Chef, following his departure from Benedicts in Norwich after 11 years.
Born and raised in the Norfolk countryside, Williamson was part of the opening team at Benedicts in 2015, progressing to Head Chef during his time at the restaurant.
Benedicts, founded by chef Richard Bainbridge and his wife Katja, achieved three AA Rosettes and recognition in the Michelin Guide during Williamson’s tenure.
His appointment at The Gin Trap Inn marks a return to his rural roots, with a focus on showcasing Norfolk’s seasonal ingredients and developing the food offering at the historic country pub.
Williamson joins Chestnut, the East Anglian hospitality group that acquired The Gin Trap Inn in December 2024.
His menus will draw on produce from Norfolk and the wider East of England, including locally sourced game, venison, Brancaster mussels and King’s Lynn brown shrimps.
New dishes include a game terrine made with pheasant, pigeon, partridge and venison, alongside local venison loin served with celeriac purée, kale and blackberry jus.
Williamson developed an interest in cooking from an early age, preparing food with his mother using vegetables grown by his grandfather.
He began working in professional kitchens at the age of 14 and subsequently gained experience at The Wiveton Bell and Michelin-starred Morston Hall before joining Benedicts.
His career has remained closely connected to Norfolk’s food and hospitality sector, with an emphasis on regional ingredients and relationships with local producers.
Ashley Williamson, Head Chef at The Gin Trap Inn, said:
“Great hospitality is more than just what’s on the plate. From the moment people walk through the door to the moment they leave, and even breakfast the next morning if they’ve stayed over, it’s about making people happy. I want to walk in on a Sunday lunchtime and see people smiling, gathered around the fire with their dogs by their side, sharing a good roast with a big Yorkshire pudding and a nice piece of beef. That’s what a proper country pub should be, and that’s what I want to bring to The Gin Trap.”
Dating back to 1668, The Gin Trap Inn was originally a coaching inn serving travellers and the surrounding rural community.
The property has since developed into a country pub with accommodation, attracting local customers and visitors exploring the North Norfolk coast.
Under Chestnut’s ownership, the inn continues to combine traditional pub hospitality with a food offering centred on seasonal British ingredients.
Williamson’s appointment will see the kitchen build on this approach, combining his experience in established Norfolk restaurants with dishes suited to the relaxed atmosphere of a country pub.
The new menus will retain familiar pub favourites alongside seasonal dishes highlighting produce from the surrounding countryside and coast.
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