About Us

Chef Patron, Rory McClean

I am from Rugby and have spent several years working with top chefs at one and two michelin star restaurants in London. I have worked at Angelus Restaurant, Angela Hartnett at the Connaught, Pollen Street Social and Marcus Wareing at The Berkeley. I work with a fantastic team of chefs who share my enthusiasm for delivering high quality dishes.

Should you have a special occasion that you would like catering for in your own home, we also offer private chef hire – please contact me for more details on 01788 860357.

Restaurant Manager, Mollie Gayton

I joined Rory & the team in the early spring of 2015. I’ve always had a keen interest in providing professional levels of customer service coupled with a passion & interest for high quality food and service so decided to pursue a career within the hospitality industry. On completing my diploma, I gained employment at Kilworth House Hotel. During my 5 years at Kilworth House I gained invaluable experience & progressed from commis waiter to senior chef de rang within the Orangery 2 rosette restaurant. I look forward to welcoming you all at The White Swan.

Assistant Manager, Charlotte Dewsbery

I’m from Leicester, I started working in hospitality at eighteen, loved it, and have spent the last ten years working my way up to management. I worked four years with the Hilton and continued my career with the Holiday inn before joining the team at The White Swan. I have a passion for delivering excellent customer service and look forward to welcoming you to the restaurant.

Head Chef, Chris Leaper

From Leicester, I first experienced working in a professional kitchen at the age of 13. I qualified with 3 diplomas from a catering course at Leicester College. I worked as Chef de Partie at “1573” in Leicester and gained experience in Chamonix & at Alyn Williams at the Westbury  in London. During 3 years at the Grey Goose in Gilmorton I progressed from Commis to Head Chef. At the White Swan I am able to put my ideas forward & help create some exceptional food.

Sous Chef, Jesse Richards

I am originally from Northampton and have worked in a few restaurants locally. I joined the White Swan in early May 2017 to challenge myself and to create new and exciting dishes for you all to try.

Marcus Robinson

I first started my hospitality career in Europe, and moved to the UK for the last twenty years working all over the south coast and the midlands in varied establishments. I have thirty years of experience from working in night clubs to gastro pubs Before joining the team here. I worked at Bistro Pierre and Café Rouge in all departments to gain as much experience as possible. I am extremely passionate about the White Swan and its extensive wine list.

Alexandru Pirvu – Chef de Partie

I started my cooking career when I was fifteen years old, working in various different restaurants in Romania. I moved to England a year ago to improve my cooking skills and to progress myself within the kitchen. I now have a fantastic opportunity to work with a great kitchen brigade and learn more within my team.

Scott – Barman

I got my first job in hospitality aged fifteen, where I learnt everything from kitchen work to attending to lodgers. I am now collecting as much experience as I can with the hopes of one day owning my own establishment.

Ryan – Chef

Having worked in professional kitchens for 14 years, I am always keen to improve my cooking skills & the White Swan is the ideal working environment to do so. For the past 8 years I’ve worked in Rugby, building up my local cuisine knowledge which is going to be really useful for me here! The kitchen at the White Swan is the most efficiently run I have seen; each member of staff is incredibly skilled, passionate & willing to pass on their knowledge & expertise. I’m looking forward to a prosperous future at the White Swan

Food, Beer & Wine


Our menus change regularly with the seasons and if there is something you like that is not listed, please ask and Rory and his chefs will do their best to make it for you. We also cater for special dietary requirements and have a separate vegetarian tasting menu available – these dishes are also made available as starter or main course size dishes.

Chef’s Table

Every Friday and Saturday night you can sample the ultimate White Swan experience and try our ‘Chef’s Table’. With a carefully selected six course seasonal menu, each of which introduced by our chefs. Ideal for special occasions and parties up to 10 people.


The White Swan is a freehold pub which gives us the advantage of being able to source beers independently. We use local producers for as many beers as possible & provide a varied selection, with regular guest beers. We always stock excellent real ales from Russell Webb’s Dow Bridge Brewery in Catthorpe.


We offer a compact selection of wines kept in optimum conditions with temperature and humidity control so that you can have confidence that the wine that you order will be at its very best. The objective is to make accessible wines from around the world that have character and would not normally be seen in a local supermarket. As with the beers, we only use suppliers that we believe in & the list is regularly updated.

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