Behind the Pass: A Day in the Life of Our Head Chef
Meet the woman behind the flavours of The Green Dragon.
When you sit down to a Sunday roast or tuck into a perfectly grilled Hereford steak at The Green Dragon, you’re tasting more than just quality local ingredients – you’re tasting the vision, care, and creativity of Head Chef Ellie Morgan.
Ellie has been the beating heart of our kitchen since 2022, and her passion for seasonal cooking, sustainable sourcing, and good old-fashioned flavour shines through in every dish. We caught up with her to learn what a typical day looks like – from early morning prep to the last check on the pass.
6:30AM – The Calm Before the Storm
“My day starts early – the quiet before the kitchen wakes up is one of my favourite moments,” Ellie says, sipping her first coffee of the day. “I use the time to check produce deliveries, chat with suppliers, and plan specials based on what’s come in fresh that morning.”
Local sourcing isn’t just a trend at The Green Dragon – it’s a philosophy. From Wye Valley asparagus to Frome Valley lamb, Ellie works closely with local farmers and growers to make sure the menu reflects the best of Herefordshire.
10:00AM – Mise en Place & Morning Brief
As the brigade arrives, it’s time to prep. “It’s all about mise en place,” Ellie explains. “Having everything in its place means we can focus on the service later. The more prep we do in the morning, the smoother the lunch rush goes.”
The team slices, sizzles, and sautés through the morning: slow-roasting duck legs for the cassoulet, preparing hand-cut chips, whisking up fresh sauces, and folding herbs into risotto bases.
12:00PM – Lunch Service Begins
The orders start rolling in. Prawn cocktails. House burgers. Risottos with just-snapped garden peas. “There’s a rhythm to service – like a dance. Everyone has their role, and we work as one,” Ellie says.
At the pass, Ellie checks every plate before it leaves the kitchen. “Presentation matters, but it’s flavour first, always.”
3:00PM – A Moment to Breathe
After lunch service winds down, it’s time for a quick staff meal and a reset before dinner. “We sit down together when we can – even if it’s just for ten minutes. It keeps us connected,” Ellie says.
She uses the lull to test new ideas for future menus. “Right now, I’m playing with rhubarb and wild garlic – not together,” she laughs. “But I love experimenting with what’s growing locally.”
6:00PM – The Evening Rush
Dinner service often brings in guests who’ve travelled just to experience The Green Dragon’s seasonal fare. “It’s an honour,” Ellie says, “to be trusted with someone’s evening. We try to make it special, whether it’s a fillet steak or a bowl of chips.”
9:30PM – Last Plates, Final Checks
As the final plates are wiped clean and the last orders are called, Ellie checks in with the team. “We talk about what worked, what we’d tweak, and what tomorrow looks like. Then we scrub down, reset, and do it all again.”
Cooking from the Heart
When asked what drives her, Ellie’s answer is simple: “Hospitality. Cooking for people, feeding them something honest and flavourful – that’s the joy. And getting to do it in a place like this, surrounded by the best ingredients and a great team? I feel lucky every day.”
Next time you visit The Green Dragon, know that there’s a passionate chef and a dedicated team behind every bite.
And if you’re curious about what’s cooking next? Just ask. Ellie’s always happy to share a little culinary inspiration – or a sneak peek at the next seasonal surprise.
Eat well. Drink deeply. Stay a while.
– The Green Dragon Team
