In part two of our Up Close feature with the Red Lion's (relatively) new chef and part owner Chandramauli Dwivedi we look at his ethos, achievements and preference to put Shotley peninsula pub users ahead of Michelin Guide accolades.

For many chefs and restaurant owners getting rated by the Michelin Guide is a big ambition but for Chef Mauli, as he prefers to be known, it's no longer his number one priority.

Under previous owners Mandy and Doug, The Red Lion in Chelmondiston was mentioned in the 2020 and 2021 Guides, but due to them selling up and the change of ownership, it was not included in the 2022 version.

But Chef Mauli, who took over the Red Lion with his wife Bhumika Dwivedi last summer, is not fazed. On the contrary he knows good ratings come to those that provide top customer experiences.

Chandramauli and Bhumika Dwivedi

Easy to say for him probably after already being praised in the Michelin guide in 2018 and 2021 and the Guide's opinion of the Turks Head in Hasketon near Woodbridge was:

"The Indian chef creates a mix of flavoursome pub classics and interesting, cleverly spiced dishes such as Bengali monkfish curry..." 

"I'm sure they will come around to me at the Red Lion again," said Chef Mauli. 

"While being recognised by the Michelin Guide is wonderful, it is not the be all and end all.

"I would rather be loved and appreciated by our clients. Michelin is a bonus, it brings its own charm but it is not the end of the world not being in it."

Chef Mauli can understand fully why the Red Lion was previously included, and much of the reasoning resonates with his own standards and accomplishments.

Chef Mauli loving his Red Lion kitchen (©NubNews)

His impressive CV starts in his native India where he graduated from classic French cooking with the Taj Hotel Group to working with the world renowned Antonio Carluccio, as part of a team at one of the top ten Italian restaurants in India.

During this time, which also included a stint at the famed Old Bridge at Huntingdon, he was able to progress through the kitchen ranks to Sous Chef at the Inn at Woburn, under Graham Newbold, a former head chef for the late Queen Elizabeth and Duke of Edinburgh.

He recalls one of the most stressful challenges of his career came when he worked for the Duke of Bedford, entertaining royalty and had to cook for an intimate dinner for four..

"It has been an incredible journey learning different styles from all over the world," said Chef Mauli. 

One of Chef Mauli's famed roast dinner (Picture contributed)

It was this level of quality that led to Chef Mauli being featured among top five chefs in the country in the Great British Pub Awards 2017 and 2018, named among the top five chefs in the Suffolk Food and Drinks Award 2019.

He has also won various other awards for his work including Best Pub in Suffolk 2017 & 2018 by Pub & Bar Magazine, in addition there have been an Outstanding Customer Service Award 2019 in Suffolk Food & Drinks Award.

He also led his team to various other finals such as best newcomer in Top 50 Gastropub & Great British Pub Awards 2016 and has held two AA rosettes for food in his previous roles.

After gaining even more experience at the Black Lion in Long Melford, Chef Mauli was hugely successful at The Brewers in Cambridge and Turks Head but he was enticed to the Red Lion after he was headhunted and he and Bhumika discreetly visited for a meal and they were instantly won over.

"This is a good flourishing business," said Chef Mauli. "This is not like a business we took over in Cambridge where there were a lot of problems.

"Here at the Red Lion it was already a very successful site, so we did not need to reinvent the wheel here.

"All we are looking to do is increase the opening times, open Sundays now, and be more inclusive

"We encourage people to come in with young families, so we now have a kids menu

"Dogs are welcome, muddy boots are okay, we encourage people to come in no matter if all they want is a coffee."

He will be sharing the work load more with wife Bhumika and family is hugely important to Chef Mauli, who has two daughters, one of 10 weeks and another of 11 years.

"Bhumika will soon be back from maternity leave and will soon get back in the swing of things," he said.

"She does all the admin so we are a small team dealing with multiple aspects of decision making. We are very close and work cohesively and stronger together.

"We understand people and hard work and we still have employees mind set."

That said, he is most comfortable in the impressive Red Lion kitchen.

"I'm a focussed chef, I go in happy mode." he said. "I don't talk much, a few instructions where needed but overall I want happy staff that are relaxed and appreciated, that way they stay but the job gets done.

"There are jokes and fun, but there is a time and place for that too.

"This is very much a work environment, we need to set example for youngsters to come to work and enjoy it and it appears they do as they are always volunteering for more hours - that is wonderful."

Pop into the Red Lion for a beer or cuppa

It is clear Chef Mauli prides himself on top quality food and while he loves trying new things and being creative, depending on what fresh ingredients and produce is at hand, revealed his signature dish. Monkfish curry with aubergines, coconut rice and Tiger Prawn pakora.

Another proven favourite is his deconstructed Banoffee pie, so expect both on the Red Lion menu sooner or later.

He added: "I'm an instinctive cook, so it depends on the ingredients. I work closely with suppliers and go with the flow.

"I will see what is the best produce going, now and also in six weeks or six months

"So when I'm shaping the menu I will produce the right menu at the right price. It is no good having lobster in winter for example."

The Red Lion reopens on Friday, 20 January after a short post festive break and he hopes people will start coming back to enjoy his Sunday roasts (including a vegetarian option), with the pub open all day on the weekends.

Book ahead, 01473 780400 or pop in, with walkers, dogs, families, and those in muddy boots, all welcome to come in for just a coffee or beer and, of course, a top quality fine dining experience without the faff.

Read Up Close with the Red Lion's Chef Mauli part one here...