All villages have an Inn, and the Parrot, on the East Side of the Green, has stood there for at least 400 years. In the Records Office at Guildford is an entry “Parrot Inn” stating that, ” in 1712, on the 8th day of February, in the tenth year of the Reign of our Sovereign Lady Anne, an agreement was signed between John Evelyn, Esq., of Wotton, and Walter Miall of Abinger, for a cottage and one rood on Farlyes Green, this being renewed in 1812.” This may have been transference of business, or possibly for an additional cottage. A map of 1840 shows the Parrot with Tea Garden on the opposite side of the road, on the Green. Those were the days of quiet slow-moving traffic. For many years the Surrey Trust Houses were responsible, leasing it privately as a Free House designated as a Cottage Inn, with two tiny bedrooms available for visitors, bed and breakfast being three shillings and sixpence per night in the 1930s.
The Mail Coach between Dorking and Horsham was for generations the only public transport. The route was via Coldharbour and Leith Hill. A quarter of a mile or so after passing the Parrot, travelling south, the road turned right, passing Bridgham Farm. The track continued via Pondhead to Mayes Green, and it is along this low little-used area that a rider wearing 17th or 18th century clothes, riding a horse with docked tail, has been witnessed recently. Smugglers certainly there were, travelling from the coast, speeding up Leith Hill and environs for their next relay. The steep, narrow winding track, still known as Smugglers Lane, must have witnessed many illegal transactions!
Jozeph has been our Head Chef since 2017, and he and his team have brought a wealth of experience and talent with them. Having been born in the stunning Banska Stiavnica area of Slovakia, Jozeph started making wedding cakes at the age of 9 and was profitably selling them by the age of 14. He then worked at an authentic local Italian Pizzeria & Bakery, where his enduring love of fresh ingredients begun. Fourteen years later, Jozeph came to England and enjoyed great success as Head Chef at The Good Intent and The Pub With No Name, both near Petersfield.
In 2007, Jozeph then became Head Chef at the Flodigarry, Isle of Skye. His love of fresh produce was further enhanced with dishes created using local Venison, Highland Beef and hand dived Scallops. “The only thing we had in the freezer was peas” remarked Jozeph.
After that, Jozeph then spent 5 years with Antonio Carluccio. He helped establish Carluccio’s chain, creating menus and cooking for the great man himself.
Next stop was the the Ivy in Covent Garden where he spent time training chefs, creating menus and helping the company branch out into further restaurants.
Jozeph then jumped at the chance to become Head Chef at The Parrot Inn. Reminding him of his experience in the Isle of Skye “the atmosphere and the location with so many passionate suppliers made the decision one that was easy to make”. He has recently returned from a trip to Lofoten Islands Norway or, as it is referred to, ‘The home of Cod’. You can now find its beautiful and delicious Cod on our menu!
With experience like Jozeph’s it’s no wonder you can taste so much passion infused into his dishes.
“I love working in such a beautiful environment with so much character, it really sets the inspiration for me to create beautiful food”
– Jozeph Miko
Patrick started his pub career in 1987 when he worked as General Manager for the Gotto family’s small but successful pub chain in south London. The Ship in Wandsworth and the Cooper Arms in Chelsea are a couple that you may have already visited.
Patrick then ran his own pub, The Cartwheel, in the New Forest. To this day it is still a successful pub and restaurant. Patrick then returned to the Gotto’s after the family took over The Parrot Inn and was General Manager from 2004.
In 2015 Patrick semi-retired only to be called back to The Parrot to head up the bar for a second time. His classic style of bartending perfectly complements the pub’s traditional, nostalgic ambience. Patrick’s experience in keeping live ales, Guinness and other beverages guarantees they are always in top condition.
“Having had the pleasure of working at so many historic and passionate pubs, it really is a pleasure to be able to work at the Parrot and keep hundreds of years of tradition flowing”
– Patrick Lewis