With this in mind, we refreshed all areas including the kitchen team and then looked at everything with fresh eyes.
more interest in the room. So, the name “Portraits at Miskin Manor” has been born.
We worked on names and the feeling we wanted to create in the restaurant and the team threw all our ideas into the pot. The last three years have certainly been challenging but very rewarding, and seeing it come together has made all the hard work and effort worthwhile.
The dining room had panels that were not real oak as we have in the rest of the hotel, so we decided to paint them in a colour that would complement the room. After many sample pots we went with a Farrow & Ball colour. It’s so different - we still have some other touches to complete the look, but we are really happy with the feedback so far from our customers.
Why the name Portraits? My father has always had an interest in art and I’ve been trying to find a way to show case his work as I’m so proud of his talents. The idea came from this and we think it works. The portraits are of family, friends and acquaintances that he’s met over the years. He’s done quite a number of commissions for people and when you’re looking for the gift for someone who’s got it all, this is the perfect opportunity to see what can be done. It’s a great talking piece and creates
A great new menu has been developed by our new Head Chef, Tom, using local seasonal produce, some home grown from our gardens. Please introduce us to your Chef and his Brigade… We are really happy to have Tom Bowsher as our new Head Chef, who has a wealth of experience. A former Sous Chef at The Clink in Cardiff, he has brought enthusiasm, innovative food ideas and great motivation for all of the team.
“A great new menu has been developed by our new Head Chef, Tom, using local seasonal produce.” We think of it as “Bistro Rosette”. We have taken away the white linen on the tables, but still maintaining the crisp napkins and now have our wonderful bespoke tables and chairs on full display with nice glasses and cutlery and, in doing so, we have created a more contemporary look and feel for the restaurant. 75
With Tom we then worked on getting his team together to compliment and support these new and exciting changes and now after many months we are where we want to be. Continues overleaf... Photography Kevin Moore