A talented 21-year-old has made a big impression as he has just been promoted to the role of head chef at a village pub.

Tom Martins joined the team at The Boars in Spooner Row, near Wymondham, in early 2020.

The pub is run by couple Simon and Jennifer Turner, who also have The King's Head in New Buckenham.

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Wymondham & Attleborough Mercury: The Boars pub in Spooner Row, near WymondhamThe Boars pub in Spooner Row, near Wymondham (Image: The Boars)

Mr Martins went to Wymondham High School and studied food technology as one of his GCSEs and after that he went to City College Norwich for catering training. 

He then joined the team at The Boars as a commis chef, but three weeks later the nation was plunged into Covid lockdown.

Despite this hurdle at the start of his career, it turned into a positive as chef-owner Mr Turner took him under his wing and they began offering takeaways.

Wymondham & Attleborough Mercury: 21-year-old head chef Tom Martins started at The Boars four years ago Picture: Chloe Samways21-year-old head chef Tom Martins started at The Boars four years ago Picture: Chloe Samways (Image: The Boars)

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Mr Martins said: "Simon asked for help doing the takeaways and we would do weekly specials like fish and chips and burgers - it was great to have that one-to-one training with him for basically a year." 

Mr Martins has risen through the ranks at the pub and a year-and-a-half ago he was promoted to sous chef.

Wymondham & Attleborough Mercury: One of the dishes on the new menu at The Boars in Spooner Row Picture: Tom MartinsOne of the dishes on the new menu at The Boars in Spooner Row Picture: Tom Martins (Image: Tom Martins)

Four years since starting at The Boars, he has now been appointed to the role of head chef. 

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Wymondham & Attleborough Mercury: Tom Martins in the kitchen at The Boars pub in Spooner Row Picture: Chloe SamwaysTom Martins in the kitchen at The Boars pub in Spooner Row Picture: Chloe Samways (Image: The Boars)

Mr Martins, who lives in Norwich, said: "I had already been running the kitchen when Simon was on holiday.

"He will now be relying on me more and I will also have more input on the menu.

"He has been an amazing mentor and it has been a real privilege to be part of the team here.

"There is a lot of negativity around hospitality with long hours, but if you work with the right people you can get a good work-life balance."