UP CLOSE (part one) with Chandramauli Dwivedi the chef/owner of the Red Lion who talks about his aspirations and making a good thing even better.

As a Michelin-star rated chef Chandramauli Dwivedi is used to taking top quality produce and making the very best of dishes. So it is with Chef Mauli, as he likes to be known among staff, customers and suppliers alike, when it comes to running businesses.

Chef Mauli and his wife Bhumika Dwivedi, took over as the new owners of the highly renowned Red Lion in June but such was the delicate way the hand over was handled when Mandy and Doug sold up an retired, it was barely noticeable.

"We wanted to settle in and not ruffle any feathers," said Chef Mauli. "Work with the existing clientele and the team, and in a way with everything being a rush, we would just slow down the pace."

Chef Mauli wants the community to pop in to Red Lion ©NubNews

While his own reputation for top quality is well established within the industry Chef Mauli is a man who like to serve of the very best food but without 'all the faff'.

"Food is the focus of all we do, with high quality cooking," he said. "But while we are aware of the importance for affordability in the current climate, we will not stint on quality food, cooking and ingredients for a gastro pub that is absolutely essential. But it will be without the fuss.

"Perhaps the restaurant has had a lot of fuss because all of a sudden gastro pubs have become fussy about the way they portray themselves and we want to take that faff away.

"We want to strip it down to a good, smiley service people can enjoy a high quality food in an amazing venue. That is the essence of hat we do."

To that end, Chef Mauli and his team have started to put their own personality and ideas with some subtle, but effective changes.

For example, a Christmas Carol service is being held in the Red Lion today, (poster here)

Top quality food from Chef Mauli at Red Lion (©NubNews)

In addition, the opening hours are expanding, including; all day for Sunday lunches, walkers, dogs and just people eating to pop in for coffee even if they are wearing muddy boots, a new glass washer in the bar, and a new till system.

"We are just starting to transition with the aspirations we have," said Chef Mauli.

"This is a wonderful spot, great produce ,amazing clientele, a very good team and we have fitted in well. All that has led us to take the next step and move forward.

"We have had a fantastic response from the local community, and we are keen to be very much part of that, hence the Christmas Carols.

"We are a community pub and although we are very proud of the food we serve and the type of pub we are, we want people to come in have a glass of water or a coffee or a pint and just enjoy the pub.

"Dogs are welcome, muddy boots are okay, we encourage people to come in no matter "

As a vegetarian with a young family Chef Mauli is keen to encourage like minded people to the Red Lion, and has introduced a children;s menu and vows to give fellow vegetarians the best of of options.

He added: "Come in and have a family meal, bring in your friends. work colleague we are offering a multi dimensional venue.

"My family is vegetarian so we know what dishes people want.

"We welcome children too, because how will they know what good food is unless they experience good quality food."

All that said, Chef Mauli is also keen to ensure the established clientele are catered for.

He added: "We make sure we keep regulars happy too and everyone has been very supportive."

That has meant ensuring using top local suppliers, supplying the best fresh produce, including Young's Fish, Fosters, John Coleman Butchers and the Bramford Meat Company.

"We are blessed with the produce we have here," he said: "Young's are amazing guys and the quality of their fish is incredible. For example we had wild bass caught off Felixstowe the other day and they were absolutely top drawer. Caught one day, served the next, it doesn't get better.

Real ale such as Rocking Rudolph on tap (©NubNews)

Another important factor for Chef Mauli is a well trained, happy team giving the best in customer service.

He added: "Our suppliers are are a key part of our success we look after them.

"It is the same with the staff, there is no shouting in the kitchen and the tips are shared equally to the staff."

"Many front of house live within walking distance and they are amazing. They are hard working, keen and can't do enough for us."

Chef Mauli revealed how they were approached at the beginning of the year about talking over at the Red Lion and even tough they live in Martlesham Heath, did not know much about the pub and restaurant at first.

"We had the offer and we came for a meal," he said. "Then we looked further into it and we were just blown way."

Given the problems the hospitality industry is facing and the cost of living crisis affecting thee area, Chef Mauli is realistic about what may lay ahead but he is ready for the challenge.

"I can see the tough times ahead but we are, excited and believe we can thrive if we work hard

"Get it right and it will work. The menu changes need to the priced right, the produce needs to come in at the right prices and we try not to push those prices on to the customer

"It is not just about the money, we don't chase the money, but if we can make this a welcoming, warm place people will come and we will do well."

Coming soon: Part two of our Up Close with the Red Lion's Chef Mauli who talks Michelin stars, Turks Head, signature dish and most frightening customer