The Harrow in Little Bedwyn has received more awards but this time not for the premises or its food, but for its boss Roger Jones and his protege, former pot-boy John Brown who has worked his way up to head chef.

In a double serving of success for the venue, which was the AA’s Restaurant of the Year in 2011, Mr Jones has been made vice-chairman of The Master Chefs of Great Britain, while Mr Brown has become a member of the same elite chefs association.

On Monday the pair were at Swindon College working with Level 3 catering students hosting a dinner, for 50 local dignitaries, one of an increasing number of charitable events they lend support to throughout the year.

Mr Jones who took over the former village pub in 1998, was already a fellow of the MCGB, the professional association for chefs working in the hospitality industry, which aims to provide a forum for the exchange of culinary ideas as well as furthering the profession by offering training and guidance to young chefs.

Mr Jones said he was particularly delighted to see his long-term assistant and protege John Brown made a full member.

Mr Brown, a local boy who started working at The Harrow after leaving school, becomes one of the youngest ever full members of the MCGB in recognition of his 12 year’s service at the restaurant.

Mr Jones’ work with the MCGB sees him training and hosting charity events all over the UK, from working at Ty Hafan Hospice in Wales to helping locally with Swindon Young Carers.

Both Mr Jones and Mr Brown are also involved with Westminster & Swindon culinary colleges and with schools across the South West.

Mr Brown joined The Harrow as a temporary pot washer in September 1999 working his way up to head chef and often deputising for Michelin Star holder Mr Jones when he is away working on his charity events which raised more than £200,000 last year.

Last year Mr Jones and his wife Sue together with Mr Brown set up a Harrow pop-up restaurant at Fortnum and Mason taking over the world’s most famous grocers’ Gallery Restaurant for two days, serving more than 500 people.

The head chef is also very much involved in the training of young chefs coming through The Harrow’s system and visits schools with Roger to spread the culinary word.