Herts Pubs Company Showcases Hitchin as Gastropub Destination with New Executive Chef Appointment

Herts Pubs Company has appointed accomplished chef Joe Walker as Executive Chef, a move set to deepen the town’s growing appeal as a food-led destination for UK travellers and weekend trippers. The group uses Walker’s arrival as the next step for establishing unforgettable dining experiences, which will become essential dining spots for visitors and residents in North Hertfordshire, UK.

Hitchin gastropub strengthens culinary leadership

Herts Pubs Company, a Hertfordshire-based hospitality group, has confirmed that Joe Walker will lead the kitchen team at The Cock in Hitchin while shaping the culinary direction of the wider gastropub business as it plans future sites. The Cock, a sympathetically restored 16th‑century coaching inn on Hitchin High Street, has quickly become known for contemporary British cuisine served in a characterful historic setting, giving travellers a compelling reason to add the town to their itineraries. Walker’s appointment is timed to build on a strong opening year as the company looks to consolidate Hitchin’s status as a food-focused stop on the Hertfordshire tourism map.

In line with the group’s ethos of “People, Purpose and Passion”, Walker will oversee menu development, day‑to‑day kitchen leadership and broader food standards across current and future venues. His remit is designed to ensure that guests experience consistently high‑quality, ingredient-led dishes whether they are popping in on a Sunday drive, exploring Hitchin on a city‑break, or planning a longer stay in the county.

A chef shaped by leading British kitchens

Walker brings 14 years of industry experience to Herts Pubs Company, shaped by senior roles in respected UK kitchens. His background includes leadership positions at Hermitage Road in Hitchin and The Dial House in Reepham, as well as heading the brigade at the fine‑dining, two AA Rosette Wernher Restaurant at Luton Hoo Hotel, a property already familiar to many luxury‑minded travellers.

In 2020, he moved into a wider operational role as Head of Food Operations at Simmer Eats, joining at inception and helping to take the brand from a small Hitchin kitchen to being recognised as one of Europe’s fastest‑growing food businesses by 2025. That blend of hands‑on fine‑dining expertise and multi‑site operational experience is expected to be central to how Herts Pubs Company grows its gastropub offering across Hertfordshire and potentially beyond.

Elevating pub dining for visitors

In his new role, Walker will be responsible for designing and executing pub menus that showcase local British ingredients and seasonal produce, aligning with a wider trend of travellers seeking authentic, regionally rooted food experiences. The Cock already highlights ingredient‑led dishes, thoughtful drinks and warm service, and Walker is expected to build on that foundation to make the pub a must‑visit stop for food‑driven itineraries through the county.

He will also play a key role in training and developing both front‑ and back‑of‑house teams, with the aim of delivering a consistently high‑quality experience for diners whether they are regulars from Hitchin or visitors exploring Hertfordshire’s market towns. This focus on hospitality standards is likely to strengthen The Cock’s position on review platforms and recommendation lists, which increasingly shape where tourists choose to eat and stay.

Local roots, growing tourism appeal

As a Hitchin local, Walker has reportedly been following The Cock’s journey closely since opening and is said to be excited to contribute to the next stages of its growth. For travellers, that local connection adds an extra layer of authenticity: menus and specials are expected to reflect both the heritage of Hitchin and the wider food landscape of Hertfordshire, from countryside suppliers to regional producers.

For Herts Pubs Company, the Executive Chef appointment comes at what its leadership describes as a pivotal moment, following what they have framed as a successful first year of trading at The Cock. With expansion on the horizon, Hitchin’s profile as a compact but characterful stop for gastro‑led breaks and day visits is likely to rise, supported by the town’s mix of historic architecture, independent shops and increasingly ambitious pub dining.

Future expansion for Herts Pubs Company

The group’s first venue, The Cock in Hitchin, has set the template: a historic building sensitively restored, contemporary British menus, and a focus on community‑minded hospitality designed to appeal both to locals and visitors. Herts Pubs Company has signalled that future sites will continue to be built around its “People, Purpose and Passion” values, using food, drink and service as a way of anchoring guests in the stories of each location.

By putting an Executive Chef with multi‑site experience at the centre of its culinary strategy, the company is positioning itself to scale that model across further Hertfordshire pubs, potentially creating a small trail of destination venues that travellers can discover over repeat visits. For domestic tourists looking to explore beyond the usual city hotspots, a network of carefully curated gastropubs could make Hertfordshire an increasingly attractive choice for weekends away and food‑focused road trips.

Strengthening Hitchin’s place on the map

Walker’s presence in Hitchin marks another development for the town because it now operates as a contemporary market town which emphasizes dining and drinking as essential parts of its visitor experience. The Cock and Herts Pubs Company plans to expand their operations which now provides visitors with another reason to stay because they want to establish Hertfordshire as a more prominent travel destination. The locals view the appointment as a logical development for the pub which has integrated itself into the community, while the establishment will serve as a gateway for most travelers who want to explore Hitchin through dining and drinking experiences.

Image Credit: The Cock in Hitchin