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Meet the team that reimagined The Horse and Jockey into a gastropub masterpiece

Another success story under their belt.

Lydia Mastrolonardo - 14th July 2026

The Horse and Jockey is a historic neighbourhood pub that has forever been a cornerstone in the heart of Chorlton, with its iconic Tudor exterior and outdoor seating looking out onto The Green. 

Since the team behind the well-known and loved The Black Friar and Leo + Roobs in Salford, headed by Managing Director Neil Burke and Executive Chef Ben Chaplin, reopened the pub in October 2025, we have since seen some significant changes.

Positioning themselves as Chorlton’s first-ever proper gastropub, they’ve expertly balanced maintaining the pub’s character and restoring the cosy indoors while catering for Manc foodies, with an ever-evolving menu consisting of fresh local produce as well as a wide selection of Joseph Holt award-winning beers.

They’ve even helped spearhead the Boddingtons revival across their sites.

We’re not the only ones who have noticed the hard work these two have put in – the transformation has led to the Horse and Jockey being crowned as one of the best local boozers at the Pub and Bar Awards.

Today, we had a chance to talk with Ben, who is the mastermind behind their delicious dishes and makes it all possible…

For anyone who doesn’t know you, give us a little bit of background on your career as a chef thus far?

“I started in the kitchen when I was 15 and worked my way up through different kitchens. Ended up working for Aiden Byrne, who remains the youngest person ever to achieve a Michelin star at 22. I worked for him for about nine years, ran one of his pubs for him and helped develop Manchester House.”

“I then went off and worked as head chef at Australasia for two years and 20 Stories for another three years before meeting Neil. Together we opened The Black Friar in 2021, Leo + Roobs in 2024, now the Horse and Jockey and are 100% looking for more venues.” 

How would you sum up the Manc food scene at the minute?

“Very diverse. Within the industry side of it, it’s difficult with a lot going on with VAT and wages, but there are some great venues doing some great food even just in Chorlton alone, and there is a lot of choice – I actually think it rivals London.”

We already know you’ve worked wonders bringing The Black Friar back to life and taking it beyond just a pub – what lessons have you taken from that experience to the Horse and Jockey?

“I think not just the Horse and Jockey but one of our values as a company for Bigger Boat is we are ‘yes people.’ So trying new things and not just saying no to something because we don’t want to do it, saying yes first and trying to find a way to achieve it.”

“It’s something that we don’t just do here, but we do it at the cafe, The Black Friar, and we’re going to do it going forward, opening more and more places.”

If you could describe how the approach is different between the two venues, what would you say?

“The spaces in The Black Friar allow us to do a lot more events; we obviously have a bigger outdoor area, so that leads to us being able to sell different areas for different events. We don’t have that as much here, and this is more of a neighbourhood, local pub, serving gastro-style food.

“The Black Friar we can go from events to weddings pretty seamlessly – we do a lot more there as there’s space for it and even more to come.”

What is your favourite dish on the menu?

“We change the menu so often here (the Horse and Jockey) following the seasons, often changing a dish a week. However, right now my favourite is probably our lamb rump with a red pepper and harissa hummus with a hazelnut and sesame seed dhukka.”

And if you could sum up the food in three words, what would they be?

“Evolving, tasty and bold.” 

These two truly know what they’re doing with these restorations, and we can’t wait to experience what else they take over in the future.

Don’t believe us? Go on down and try it for yourself.

You can read our full review of the food and drink from when they first reopened the gorgeous suburban, village-style spot down below.

It's back and more beautiful than ever. 🤩#Chorlton @JosephHolt1849 https://t.co/ObFWAF3LkX

— The Manc (@TheMancUK) October 18, 2025

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Featured Images — The Manc Group/Press shot (supplied via Bigger Boat)