RESTAURANT
UPDATE
Raithwaite Sandsend appoints head chef
Andy Hill has been appointed as head chef at Raithwaite Sandsend, located on the North Yorkshire Coast. Hill has almost 25 years of experience as a chef, starting his career at the Michelinstarred Vermont Hotel in Newcastle. He then worked up the kitchen ladder in London at The Belvedere, and gained two rosettes while at The Crewe, Harper Arms, and The Dales Hotel.
Bidfood reveals range for a ‘Christmas with caution’ Bidfood has launched its festive product range, alongside insight advising a cautious festive season for 2020.
The findings suggest this year’s festive season will involve socially distanced small gatherings, with single-serve food or personal buffet platters. The report shows that one of the consumer behaviours to come out of the pandemic is the rise in desire to ‘support local’, from supporting local producers and businesses to spending on UK experiences and British getaways.
Hill also held senior positions at the Michelin-starred properties Star at Harome and Handstead House, as well as Ston Easton Park and Wentworth.
Bidfood’s research also illustrates that this isn’t a year for product innovation, with consumers instead looking for touches of comfort and tradition, such as winter-spiced options,mince pie variations and Christmas puddings.
Commenting on Hills’ appointment, general manager at Raithwaite Sandsend Alejandro Torrecilla said: “We are absolutely thrilled to announce Andy Hill as head chef at Raithwaite Sandsend. Andy is a brilliantly talented chef and we are already seeing the fruit of his labour, with much more to come.”
Lucy Pedrick, Bidfood’s head of insights, commented: “Of the consumers we surveyed, 48% ranked ‘feeling safe’ as their top priority when dining this year, so it is important for operators to blend good food and drink, with a safe environment to create a memorable experience.
Hill will take the helm at Raithwaite’s The Brasserie and Poacher’s Bar. At The Brasserie, Hills’ current menu focuses on his interest in foraging and scouring the woodlands and the hotel’s kitchen garden. The Poacher’s Bar serves cocktails as well as light bites, including truffled cauliflower mac and cheese or freshly caught Whitby fish and chips.
8 PAGE Industry News
“Bidfood’s offering this year has been designed with both operators and consumers in mind, acknowledging the increasing concerns of the general public amid the coronavirus pandemic.” The 2020 Christmas range from Bidfood includes options suitable for individual servings such as personal goats’ cheese soufflés and Farmstead individual turkey paupiettes with Cumberland, cranberry and apricot stuffing. Traditional offerings include British-reared Farmstead turkey ballontine with Gloucester old spot and caramelised onion sausage meat, and last year’s family favourite, foot-long pigs in blankets. Dessert options include flaky mince pastry parcels or the Premium Selection jewelled Christmas cake.