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.

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 enjoy being able to create some exceptional food & leading a team of passionate chefs.

Sous Chef, Jesse Richards

Originally from Northampton, I graduated from Northampton College with honors. I started to perfect my practice in a few restaurants locally. In 2013, I decided to broaden my culinary skills and travelled to New Zealand to explore their cuisine. Whilst there, I was able to combine the passion for cooking with travelling and worked in a few different settings.

With the expertise gained from my previous experiences, I joined the White Swan in early May 2017 to challenge myself and to create new and exciting dishes for you all to try. I started as a Chef de Partie and soon became Sous Chef. In 2018, to complement all the training, I did a stage with Marcus Wareing at The Berkeley. My love for cooking keeps growing and I am determined and motivated to keep working on new skills and develop new styles of cooking.

I am looking forward to my next adventure, as a Head Chef of a new restaurant in Lutterworth – ‘Market Street Kitchen’ – which is inspired by street food culture. As a team, we are excited to open our next venture and bring to all our clients the experience of a life time.

Sous Chef, Alexandru Pirvu

I started my cooking career when I was fifteen years old, working in various different restaurants in Romania. I moved to England 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.

Chef de Partie, Louis Scott

I first developed my love for cooking at a young age whilst spending time with my family, especially my Nonna, in Italy. From that I secured my first job in a kitchen aged 13 washing the pots and I progressed quickly into being promoted to the Commis position.

To further my understanding of food I applied myself to studying professional cookery at the University College Birmingham for 2 years.

I started at the White Swan in May 2019 as a Commis and I am proud to have been promoted to the Chef de Partie role. One of the highlights of my experience with the company so far was attending work experience at Marcus Wareing at The Berkley in London! I love the working environment at the Swan and am lucky to work with such great staff.

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.

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.

White SwanAbout Us