Trevor & Sally Oliver arrived at The Cricketers in 1976 determined to earn a reputation for the quality of their food. Trevor had grown up in his parents’ pub, The Plough and Sail at Paglesham, Essex and learnt his trade first hand, cooking and serving great pub food as well as serving oysters collected from the then local oyster beds in the river Roach nearby.
Trevor trained as a chef at Southend Catering College where he achieved ‘Student of the Year’ for two years running, he then continued his training at the French restaurant ‘A L’Ecu de France’ in London’s Jermyn Street, as well as in Switzerland.
Trevor and Sally then managed a pub called ‘The Prince of Wales’, in South Ockendon for two years, Trevor at 19, being one of the youngest licensees in the country at that time. Son Jamie then arrived, followed quickly by daughter Anna-Marie. After arriving at The Cricketers in 1976 with two young babies, Trevor worked in the kitchen while Sally worked as front of house and book-keeper, having worked in a London bank before marrying Trevor.
Gradually they become busier and busier, being serious pioneers of the pub food revolution and gaining a reputation for using freshly prepared, best quality ingredients.