A Bit About Us

Our Pub

The Five Elms is a Grade 2 listed, thatched country pub in the heart of Buckinghamshire. It has history dating back to the late 18th century, named after five local Elm trees. The Pub is the last of three original pubs opened in Weedon. The Five Elms was originally licensed 1754 and is still going strong today. Here at The Five Elms we offer a quintessential Dining Experience, using local and sustainable produce with modern techniques and style. We are passionate about our aims which are to serve great food that has to be seasonal, inspirational and, above all, delicious. We accompany this with a wide range of quality wines and a variety of cask ales, lagers and cider.


Andrew has had a career in hotels and restaurants for the past 20 years, managing in some of the countries finest hotels. He began his love of hospitality at the age of 16 when he started as porter in a small hotel in his hometown of Eastbourne. Hotels such as Danesfield House, The Bear in woodstock, Oxfords Randolph Hotel and most recently the Minster Mill Hotel in Minster Lovell are amongst the places he has managed on his way to taking over The Five Elms with his business partner and chef Tom Moody. Andrew is passionate about food and drink and looks to create a relaxed pub/restaurant environment where friends, family and loved ones can meet, whether to chat the night away over a few beers or to indulge in a meal accompanied by good wine and great conversation.

Tom Moody

Originally from Mansfield in Nottinghamshire, Tom has been cooking for 17 years and his career has taken him to work in Michelin starred establishments in France, Spain and England. After many years of toiling away he became Head Chef in 2019 at the Minster Mill hotel in Minster Lovell in the Cotswolds where he achieved Three AA Rosettes. He has also taken part in various cooking competitions including making the finals of the prestigious Roux Scholarship and Semi Finals of Masterchef the Professionals. His cooking is ambitious but steeped in the classics, whilst trying to use sustainable, local produce.