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Barten has been at her new position since April but it didn’t take her long to acquire another new treasure for the tavern - Executive Chef Matt Bauman.
Bauman previously worked at the Inn at Little Washington as a kitchen supervisor.
Now Bauman stands, at the helm of his own kitchen and has a few menu changes in mind but not a dramatic overhaul of dishes that loyal patrons have grown to love and look forward to - like fish and chips, Shepherds Pie and English bangers and mash.
“Matt is a professional but he’s also down to earth and he’s definitely passionate about his cooking,” said Barten. “We work very well together.” ’
Chef Ibdd Eisenhauer is still with The Griffin but is concentrating his culinary efforts on the catering end of their business these days.
Barten and Bauman are very conscious about the wealth of local produce that is available in Rappahannock and want to feature that as much as possible.
“We’re planning a line of jams and jellies as well,” said Barten who already has a display spot picked out for them.
Bauman has already done several theme weekends where he featured fresh peaches, Virginia Ham, and most recently various dishes using apples.
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