Dominic Scott
CHEF PATRON

Steve Reynolds

Born and raised in Herefordshire, Steve has run the Stagg alongside his wife Nicola since 1998. A late comer to cooking, he trained at Le Gavroche, before returning to Herefordshire to become Head Chef at the Riverside Inn Aymestrey. 

Steve’s cooking has always been about showcasing local ingredients, and in 2001 Steve was the first Chef cooking at a pub to earn a Michelin Star, an accolade held until 2016. 

Before becoming a chef, Steve worked as an architectural photographer, and much of the Vicarage is decorated with his photographs. Outside of work, Steve loves to travel and especially enjoys cooking and eating Chinese food! 

Favourite Restaurant to visit on a day off: Chilli Kitchen, Birmingham 

FRONT OF HOUSE MANAGER

Nicola Reynolds

Like Steve, Nicola grew up in Herefordshire and worked behind the bar in a number of pubs during her youth. She has managed all aspects the front of house at The Stagg since 1998 and has always used her drinks menus to champion local producers of wine, spirits, beers and ciders. 

Nicola maintains extensive wine and gin lists, and has more recently started to make an array of delicious cocktails using local spirits and liqueurs. 

She has a BA in History and English Literature (do ask her about the Pontificat of Pope Innocent III) and outside of work she enjoys exploring the ancient footpaths of the Offa’s Dyke.

Favourite Restaurant to Visit on a Day Off: Club Gascon, London 

Dominic Scott
Dominic Scott
HEAD CHEF

Matthew Handley

Also a Herefordian, Matthew has been part of the team at the Stagg since 2003, and became Head Chef in 2012. He previously worked a year at the Riverside and completed catering college in Hereford after leaving school. 

Puddings are his specialty, and Matthew’s delicious bread and butter pudding recipe remains a closely guarded secret! 

Outside of work, Matthew loves watching films, playing darts, and visiting South East Asia. 

Favourite Restaurant to visit on a day off: Carter’s of Mosley