About + Team

About + Team

Having opened the very successful Copper Rivet Distillery in 2016, The Russell family, Bob and sons, Matthew and Stephen have done it again! With the help of general manger Dominique Schefferlie, The Pumproom @ Copper Rivet Distillery opened its door in April 2021 and offers a relaxed fine dining experience.

About + Team

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The distillery was built in 1873 as a pumphouse, to pump water into and out of the dry docks as ships were mended or built. It is in a stunning setting for restaurant lunchers or diners, surrounded by water on both sides, and its riverside windows offer views of Queen Elizabeth 1st’ gunpowder store, the grey stone castle of Upnor.

In addition, on sunny days and evenings during the English summer months you can feast either on the wooden decking beside the river, or under the brick arches over-looking the yachting marina.




BOOK A DISTILLERY TOUR

BOOK A DISTILLERY TOUR

Tour one of the UK’s only farm to glass distilleries, a rare chance to experience the entire distillation process from grain to glass. Tours end in the Pumproom bar with a tasting of our crafted spirits.

Book Now
About + Team

Meet Our Team

Dominique Schefferlie
General Manager
Dominique Schefferlie

Having grown up in the Western Cape of South Africa, “Dom” moved to London 23 years ago, and has worked in many of London’s finest restaurants and bars. Having travelled extensively sampling food and wine from all over the world, he moved to Kent 10 years ago and ran a 2AA Rosette and Michelin Listed restaurant before being enlisted to open The Pumproom.

Will Freeman
Head Chef
Will Freeman

With foodie parents and his Nan cooking ‘Real Food’, Will has always surrounded himself by good food and continues to do so now with his home life, meeting his partner whilst working in a restaurant, raising a “little foodie” together. This love for everything food is what inspires him and drives him to pass on his knowledge to his kitchen team. Creating dishes using some of Kent’s best local produce from the land and sea, his food is uncomplicated and without fuss, yet never fails to hit the mark when it comes to flavour and inventiveness.

Tony Hush
Restaurant Manager
Tony Hush

He’s a friendly local lad who’s worked in the industry for 20 years, starting his career in Scotland at a young age. He’s an Irn-Bru and Lorne sausage connoisseur. He is always smiling and looks forward to welcoming you all.

Ryan Betts
Bar Manager
Ryan Betts

After honing his skills at Culinary School, Ryan deciding to focus largely on the Front of House side of the industry. Whilst studying he worked in a number of well respected bars, expanding his knowledge of the drinks industry. Ryan decided to train with EBS (European Bartender School). Here he learnt about flair Bartending and started working towards competitions. Learning about Flair Bartending also reignited his long-term love of the Circus, a great passion of his.

Lily Stock
Sous Chef
Lily Stock

With a massive love of all things food, at a young age Lily knew she wanted to be a chef, she studied Catering & hospitality at Westminster college, and as a young chef has already accomplished a lot, she won the Nestle’s Toque D’or 2020 amongst other competitions. Lily first joined the Pumproom as a pastry chef, but soon after opening, she showed her true value and was promoted to sous chef.

Join us…

We are committed to providing an environment for our employees to develop and progress within a role and to achieve their career goals. Whenever possible we will promote from within, but we also recognise the importance of recruiting new talent into the business.

To hear more about vacancies, please send us your CV using the link below:

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