Mike Bignell

General Manager

I started in hospitality part time whilst at college and soon realised it was the industry for me. I worked my way up to management within 3 years and haven’t look back. Having lead some great teams over the years I now find myself steering this Ship since July 2020.

My tipple of choice would be a bourbon old fashioned or I do love a German beer. Out of work you'll find me tinkering in my garden or if there’s a Liverpool game on then I’ll be glued to a screen somewhere shouting on the reds!

We're a unique team here at the Ship, it feels more like being part of a family than a place of work.

Dave Rowe

Head Chef

I have been a chef for over 15 years and have always been involved in working with food since I was a teenager starting out in a local butchers through to working in restaurants that seat 1000 covers. I joined the Ship as Sous Chef in July 2022 and when the position of head chef became available I jumped at the opportunity to take the reins in the kitchen. I love the freedom to source our own ingredients and work with local suppliers, this also allows us to work with seasonal produce and create dishes around them. W

When I’m not in the kitchen I like to play bass and get out to watch live bands and appreciate the music.

Louise Jones

Deputy Manager

I have always worked in hospitality in one form or another and love the buzz of the day to day. I joined Stange in March 2020 as assistant manager and after what wasn’t your typical start to a new job (with covid hitting!) I was soon welcomed aboard and part of the team. After 2.5 years I have worked my way up to deputy.

Out of work I love to spend my time riding my horse and walking my dogs.

I love being made to feel like I'm part of the whole Stange team, it's nice that head office and other pub managers know your name.

Danny McDermott

Senior Sous Chef

I have over 14 years in the industry growing my knowledge and experience along the way. I started out, as many chefs did, as a KP to fund my way through uni and soon realised that cheffing was for me! I slowly worked my way up the career ladder and joined the Ship as sous chef in March 2022, quickly progressing to senior sous within a couple of months. I was welcomed with open arms and felt part of the family from the get go. I have learnt so much and feel lucky to work with such a talented and hard working team and I'm excited to see what the future brings.

My favourite dish on the menu is ‘Wild mushroom ragu on rigatoni’. There’s a lot of flavour for a vegetarian and vegan dish that was a lot of fun to develop, very proud to have it on the menu.

In my spare time I love to get out running and also head up to the Lakes or to the hills of Wales with my partner to walk up a good appetite and try out the local pubs and restaurants.

Kat Tarbuck

Assistant Manager

Chris White

Bar Manager

I have been at the Ship since 2017, what started out as a part time bar job whilst study for my masters has developed over the years into my full time career taking on the role of bar manager. My first ever job was as a KP at the Jug & Bottle when I was 17, however I had no idea that it was part of the same group as the Ship at the time.

As much as I take a huge interest in our real ales and our wines and love to learn about and try our new tipples that we get in, I’m a good lager man at heart and love a pint of Pilsner. Out of work I enjoy spending my time gaming, have a passion for music and also love to follow the formula one.

Sophie Clarke

Assistant Manager

I've been working in hospitality for over 9 years. My career path started out behind the scenes working in the kitchen as an apprentice chef and once I had qualified I realised that I was a people person and wanted to work out front as well so ended up doing both roles. I worked my way up to assistant manager over the 8 and a half years I was at my first pub before moving to the Ship in October 2022.

I have been a sign language interpreter for about 3/4 years part time and outside of work I love to bake. My favourite tipple is a raspberry gin and lemonade and I’ve defo got a sweet tooth, I’m always checking out the new desserts on the menu.

The best thing about the Ship is the relationship with colleagues and the laughs we have, everyone is like one big family making work life an easy place to be.