Chef’s page

kitchen window THROUGH THE

Kitchen Team Front row left to right: Sarah, Michael, Carl, Fergilles, Jack. Back row left to right: Marco, Tamas, Petar, Roman, Piotr, Rae, Fade, Paul.

I suspect you were expecting an article on the problems we are facing in the food industry after our departure from the European Union. Well, as I write, we haven’t encountered any new issues, and why should we when 98% of our produce is sourced from these shores with our simply cooked seasonal, quality British food all being prepared on site. And so, instead l thought l would give you a little insight into what happens behind the scenes in the kitchen.

My team are from the United Kingdom, Europe & North African Countries. We are a close-knit bunch of guys and girls who in the main look out for one another and work tremendously well as a team producing food and keeping the kitchen clean.

Leading the early and late teams are Senior Sous Chefs Michael and Roman, both with years of experience in top end restaurants that they are now sharing with the others. Piotr oversees all our functions and covers all areas during holidays. Billel and Marco are on Sauce covering main courses, Petar is our breakfast & staff food chef, Fade and Tamas take care of starters and bar food. Carl and Rae look after garnishes and vegetables that accompany the main courses, whilst Jack & Sarah are in charge of the dessert section. Keeping everything clean and hygienic are our porters; Fergilles, Pius and Younouss. The days are split into early and late shifts with the team alternating throughout the week allowing them to have some mornings and some evenings off. Everyone has a part to play, whether it be ensuring there are clean plates or showcasing their skills on the plate either in the Restaurant, the Bar or function rooms and of course and by no means least, the on-site Club team are a hungry bunch! In addition to the day to day, sourcing food from the UK is an on-going process and our network of suppliers changes regularly. The team suggest ideas for seasonal menus which are trialled, tasted and refined with costings and seasonal price variations all being considered before a final decision is made on the new season’s menu. “It really is teamwork and whilst many will want to thank ‘the Chef’ every member of the team is vital in making it happen.”

It really is teamwork and whilst many will want to thank “the Chef” every member of the team is vital in making it happen. So, next time you take a glance through the kitchen window…

Enjoy! Chef