Popular restaurant Wicked Witch reopened in Ryhall

Gareth Wilson (second chef) with joint proprietors Victoria Lynn and Dameon Clarke at the re-opened Wicked Witch at Ryhall EMN-141011-145314009
Gareth Wilson (second chef) with joint proprietors Victoria Lynn and Dameon Clarke at the re-opened Wicked Witch at Ryhall EMN-141011-145314009
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A popular restaurant has reopened in Ryhall.

Highly-regarded chef Dameon Clarke left the Wicked Witch at Ryhall, popping up at The Exeter Arms at Easton-on-the-Hill, while the Wicked Witch unfortunately closed in July.

But happily, not just for food lovers but for Dameon, too, he has returned to reopen the place – and this time he is pulling all the strings.

The place opened its doors on Friday for drinks, and food should be served this weekend, and Dameon said he was delighted with the reaction locally and from well-wishers.

“I’m over the moon to be back here,” he said. “I couldn’t be happier.

“I’ve done well and put a stamp on things wherever I have been (which includes Nick’s, the Collyweston Slater and Assiette), but this is where I feel I have really made a mark.

“It was a wrench to leave here earlier this year and if I am honest it did not really suit me at the Exeter Arms.

“There wasn’t enough scope to express myself on the menu, they just wanted good pub food. Then six weeks ago I was approached by the brewery, Marstons, and offered the lease for this place as it had closed – and I couldn’t say no.”

He has done away with the exclusive, pricey a la carte menu, and will be concentrating on food and drink downstairs (the function room is upstairs).

He and partner Victoria Lynn will be able to accommodate 42 covers, which he is comfortable with, and will be offering a set lunch (£14.95 /£17.95) and set dinner (£21.95/£26.95).

“My approach to the food side of things will be exactly the same as before - the quality of the food won’t alter, but I just want to make it more affordable,” he said.

“And I will be changing the menu every week, each time I get something new in such as local venison, pigeon, or pheasants.”