Author: angela

Hertfordshire Hotel and Spa The Grove is relaunching a number of its restaurants this spring as part of its 20th-anniversary celebrations.

Its Madhu’s at The Grove restaurant has reopened following a complete redesign and is serving a new menu of dishes that include chilli and garlic prawns; lamb shank braised in mchuzi sauce; makhani dahl; masala fish; asparagus choma cooked on the robata; and Alphonso mango sorbet.

The Stables Bar, Terrace and Courtyard have also been redesigned to make the most of the outdoor space at the hotel. The Stables Bar has been extended, creating a private area for small groups when required, with the creation of 32 additional covers. The outdoor areas feature new furnishings alongside a bespoke bar complete with a pergola in the courtyard.

 

 

Reopening on 1 April, The Stables restaurant will serve a new menu of British classics from head chef Matthew Hurry using produce from The Grove’s Jemima’s Kitchen Garden as well as local suppliers. Highlights from the new menu will include lightly spiced hand-dived scallops with crispy pork belly and charred pineapple; slow-cooked 41-day-aged beef cheek with heritage carrots and chimichurri sauce; and Devonshire rack of lamb with herbes de provence and minted jus.

Desserts will bring an air of nostalgia to the menu, such as The Grove’s take on a Knickerbocker Glory.

From 9 June to 3 September the hotel will also offer an immersive dining experience in partnership with Feast on Cloud 9 that will make use of a number of hot air balloons with vintage-style wicker dining basket. The balloons will be available to book for either afternoon tea or a nine-course tasting menu.

 

Source: Big Hospitality

Hi! It’s Jodie here.

My husband and I spent the weekend in York at the end of February, and we had such a wonderful time that I wanted to tell you all about it. We visited some great hospitality establishments, from cookery schools to restaurants in the Michelin guide, read on to find out what we got up to.

The Grand Cookery School

First up, The Grand Cookery School. I’d booked a class here as a surprise for my husband’s birthday present earlier in the year. We had the best experience! Led by cookery school director Marc Williams, we learnt how to prepare and shuck oysters, prep and cook moules mariniere and pan-fry a whole Dover sole, a beautiful fish!

The school opened in March 2019 focussing on a selection of international cuisines and speciality classes. It was a very professional set-up delivered to the highest standards.

This was a great gift idea and one I’d recommend to anyone who is interested in cooking. We will be back for a different class in the future or even a corporate day with my team.

Skosh, York

For dinner, Saturday evening we returned to Skosh for our 4^th visit, Neil and his brigade focus on contemporary British cooking with an international influence. The menu is based on snacks and small plates and was featured in the 2022 Michelin Guide. Skosh is a bespoke dining room with an open-concept kitchen explicitly designed to create a unique experience in which to enjoy uncomplicated, yet refined dishes in a comfortable and informal manner.

As always, the food was delicious! Some of the small plates we enjoyed:

• Crispy saddleback pork fritters with a spiced rhubarb ketchup
• Carlingford oyster with lychee, jalapeno and sake
• East coast cod with mussels, bergamot and green

The Chef and Owner, Neil Bentinck, opened Skosh in the summer of 2016 in a newly refurbished Grade II listed building. Situated just beyond the ‘Micklegate bar’, a 12^th century gateway into the historic city of York.

Ambiente Tapas, York

Ambiente was the perfect place for Friday night tapas. With three sites across York, we chose Goodramgate, a small cosy n   restaurant with a great atmosphere!

We ordered lots of dishes to share, a few stand-out ones for me were;

• Carillada de Cerdo con Puré de Coliflor -PX sherry braised Pata Negra Pigs Cheek served with cauliflower purée, crispy shallot & savoy cabbage
• Gambas Ajillo con Cannellini -Whole shell on prawns with cannellini beans served in a chilli, red pepper &b garlic oil

This is somewhere we’ll be returning to in the near future for sure! Not only was it a lovely atmosphere, but the attentive staff and high-quality food was the perfect choice when in York, I forgot to say if you’re a sherry lover this is their speciality!

York is a beautiful place to visit, full of amazing sites and history. A truly magical place. It is also home to some of the best, quirkiest and friendliest hospitality businesses in the UK. If you’re searching for an opportunity within the hospitality industry, and York appeals to you, send us your CV for a confidential chat. Our clients would love to meet you!

 

Email your CV to hospitality@ginger-recruitment.co.uk OR call me on 01200 890 890

Chef Elliott Grover is bringing a British flavour to the 95th Academy Awards – and diners at CUT, 45 Park Lane, have a chance to sample the stars’ Oscars menu

The 95th Academy Awards promises to be a star-studded spectacle this Sunday 12 March, with nominees including Michelle Yeoh, Steven Spielberg and Cate Blanchett. But while the celebrities have their focus pinned firmly on the golden statuettes, one man will have his eyes solely on the kitchen.

 

 

This year, British chef Elliott Grover who helms CUT at 45 Park Lane as executive chef, has the responsibility of catering for the most distinguished names in film. He will be cooking alongside Wolfgang Puck, who has overseen the Oscars menu for just short of 30 years.

‘The first time I met [Wolfgang] was at CUT in Beverly Hills. He was so welcoming and down-to-earth and his passion for food is incredible,’ Grover tells Spear’s.

The circumstance in which his Oscars glory came about however, was unusually informal.

‘There are a lot of chefs that have worked with Wolfgang and not had the chance to go. But I just asked him if I could go. And he said, absolutely come along.’

As it happens, the invite extended to a job.

‘First of all, he told me I can do one dish at the Oscars. But he said it’s got to be British. So I said, let’s do fish and chips. Then he kept adding things on.’

What’s on the Oscars menu?

The Academy Awards’ famous afterparty, also known as the Governors Ball, is where Grover will serve up a classically British menu.

VIP guests will start by tucking into a UK’s favourite; deep-fried haddock and beef-dripped chips. The classic takeaway dish is made a little more elegant for being served in a bamboo cone, with pea purée and tartar sauce.

For the main, it’s chicken pot pie, which consists of chicken breast with chicken velouté, English mustard and vegetables encased in puff pastry, all finished with truffle oil and shaved black truffle.

The dish has actually been on the Oscars menu for almost 15 years, but Grover has put his own unique spin on it for 2023.

‘We fill the mould up an inch before the top, tightly wrap puff pastry around it and it blooms up like a soufflé,’ Grover explains. ‘When you cut around it and open the lid, the fragrance of the truffle and the chicken comes out.’

 

 

Finally, for dessert, Grover is serving a classic British trifle; sponge, fruit jelly, custard and cream all enclosed in a petite glass jar and topped with a single maraschino cherry.

To cater for the sheer variety of diners, some of whom are very particular in their choices, Grover must be agile.

‘There’s a rumour that Wolfgang will take me into the main dining room and expect me to create some last minute dishes on a stall for the guests.’

‘It’s a lot of pressure but it’ll be alright.’

Although he’s an Oscars first-timer, Grover is fully aware of the magnitude and scale of the event.

‘You have to do at least 400 plates in half an hour. There’s a very tense moment when Wolfgang says ‘fire all the food’ and there’s about 90 chefs waiting to go. But within an hour it’s all done.’

From a London restaurant to the big night in Hollywood

But if he could choose between the busiest night at CUT or the Oscars? He doesn’t hesitate in his answer.

‘The busiest night in CUT London, for sure. It has a very special place in my heart, this is where it all started for me. The Oscars is a special event and I’m very privileged to go but you need to remember where the journey began and I appreciate the guests in London.’

Grover became executive chef of CUT at 45 Park Lane in April last year and has a wealth of experience under his belt, having started in the industry at the age of 16 at Le Caprice, which closed its doors in 2020.

‘I remember I watched a programme on TV when I was 14 and it was about the Queen. And one of the chefs that was cooking for the Queen worked at The Ivy. I thought, I want to do that. So I applied for The Ivy, which was also part of Caprice Holdings and they wrote back saying, we’ll give you a job.’

Grover has had a successful career working at London’s finest restaurants with a range of culinary experts. If there was one person that he could give an Oscar to in the food industry, who would it be?

‘Adam Handling. He was kind to me years and years ago and I’ve seen him grow so much and get a Michelin star at Frog. We’ve grown together really.’

And if there’s one person he’s hoping to meet at the Academy Awards? ‘Jack Nicholson, he’s just so cool.’

At 45 Park Lane, Londoners can feel the glamour of the Oscars menu

The Oscars dishes are all available at BAR 45 with the chicken pot pie also being served as a main dish downstairs at CUT at 45 Park Lane until 31st March.

A limited-edition ‘Golden Nights’ Oscars cocktail, which is a twist on an Old Cuban and finished with 24-carat edible gold leaf, will also be available in BAR 45.

 

Source: Spears Magazine

Another weekend.. Another excuse to explore, eat and drink our way around the hospitality industry! The Ginger Hospitality team are just as passionate about Hospitality on the weekends as we are through the week. Below is just a small insight into some of the brilliant places we visited this weekend.

Did you spot any of the Ginger team?

The Fountaine Inn, Skipton

https://fountaineinnatlinton.co.uk/

 

Our Hospitality Coordinator, Jack, visited the lovely Fountaine Inn in Skipton this weekend. 

Serving traditional pub grub using the freshest seasonal produce from around Yorkshire, this hidden gem is definitely worth visiting if you find yourself in the area.

He and his wife tucked into a plate of fish and chips and a Chicken burger. Both look absolutely delicious!

Pico’s Tacos

https://www.instagram.com/eatpicos/

Jodie was out in Altrincham at the weekend digging into some tacos and tostadas at Pico’s Tacos on Altrincham Market.

Pico’s Tacos, based in Altrincham and Manchester, offers some of the best nachos and tacos in the north, as well frozen margaritas (What more could you ask for really?).

Jodie and her husband opted for the Patatas Rancheros. the king prawn and cod cheek tostada and the chicken tinga tostada. This is definitely one we’ll be making a trip to soon!

The Assheton Arms

https://asshetonarms.co.uk/

 

Another member of the Ginger Hospitality team visited The Assheton Arms this weekend!

If you read last week’s ‘Where Ginger Goes’ you’ll know that a few members of the Ginger team were dying to get back to the Assheton after it closed during the covid lockdown. Well, it’s back, and Ginger just can’t get enough!

 

Ange, our CEO, paid a visit to The Assheton Arms over the weekend, making her the third member of the Ginger team to return after the closure. Ange chose the Thai Green King Prawn Curry with Pad Thai. Yum!

The Davenport Inn, Kingsand

http://devonportinn.com/content/home

If you’ve ever had the pleasure of speaking to our lovely Recruitment Consultant, Josh, he may have mentioned he’s an avid sailor. Josh travelled all the way down to Devenport in Plymouth this weekend to do some work on his boat.

From Devonport, he sailed to Kingsand in Cornwall, stopped off at The Davenport for a pint, and then sailed back to Devonport. All in a days work eh Josh?!

In 2021, The Davenport was voted one of the top country pubs in the UK, and it’s easy to see why. Situated just yards from the small beach that overlooks the Rame peninsula, and serving local real ales, this little pub is a lovely place to stop on your travels.

Comic Con, London

londoncomicconspring.com

 

This one’s not your usual hospitality business.. but it was too cool not to mention!

 

 

 

Our Digital Marketing Apprentice, Phie, spent her weekend exploring Comic Con in London! She met Mandip Gill (as well as some Storm Troopers and the odd Chewbacca) and bought one of the coolest lightsabres’ we’ve ever seen.

 

The Natural History Museum, London

https://www.nhm.ac.uk/

Comic Con wasn’t the only place Phie visited over the weekend, she also spent some time at The Natural History Museum in London.

Filled with fossils, dinosaur skeletons and so many other treasures, (including a whale suspended from the ceiling!) Phie had a great time visiting all the different exhibits.

The Science Museum, London

https://www.sciencemuseum.org.uk/

Not only did Phie visit Comic Con and The Natural History Museum, she also stopped at The Science Museum in London. 

The Science Museum’s world-class collection forms an enduring record of scientific, technological and medical advancement from across the globe. What an amazing experience! 

The Freemasons at Wiswell

https://www.freemasonsatwiswell.com/

Robyn had a wonderful evening on Saturday night at The Freemasons at Wiswell. To start, she had the Glazed Ox Cheek, served with puree and picked celeriac. 

 

Robyn’s main course was Creedy Carver Duck, served with X.O sauce, Yakitori Liver on Toast and Hispi Cabbage. (Our mouths are watering)

To finish.. not one but two desserts! A Souffle, Cox Apple Crumble, Salted Caramel Ice Cream and Cinnamon Custard, as well well Lemon Meringue with Yoghurt, Lime, Mandarin and Matcha. Yum!

The service was fantastic, as it always is, and everything was ‘absolutely delicious’.

Robyn said ‘I’ll always recommend The Freemasons, especially if you’re celebrating something special, they never disappoint!’

We’re so lucky to have amazing restaurants like The Freemasons so local to us.

 

Mowgli, Preston

https://www.mowglistreetfood.com/

Last but not least, Craig paid a visit to Mowgli in Preston.

Owned by Nisha Katona, who features on The Great British Menu as a judge, Mowgli is always a fantastic evening out.

Craig started with Yoghurt Chat Bombs, which are Crisp bread puffs filled with chickpeas, spiced yoghurt, tamarind & coriander.

Some other dishes Craig delved into include Maa’s Lamb Chops and turmeric chips, lentil dahl (red lentil simmered with toasted cumin, coriander and lemon) as well as Mother Butter Chicken.

Who are you and what is your role at Ginger Hospitality?

Hey there! My name is Jack, and I am the Hospitality Co-ordinator at Ginger. My job is all about being personable and building relationships with people, whether they are clients or members of the Ginger brigade. I talk with them to provide support, guidance, and a listening ear. I have worked in many positions within the industry, which gives me a unique perspective and enables me to offer comprehensive support.

What’s your favourite part of the job?

My favourite part of the job is helping people. I feel lucky to be able to speak daily with Ginger’s chefs, front-of-house teams, and clients, ranging from Michelin-starred restaurants to local independent businesses. I enjoy discussing the day-to-day challenges that arise in the industry, future plans, and career paths for Ginger’s team. The most rewarding part of my job is seeing people thrive and succeed in their roles, whether they are new to the industry or seasoned veterans.

How do you support new and existing candidates?

My main focus is coordinating and supporting Ginger’s brigade members who are currently out on assignments and the clients the agency is supporting. I like to spend time getting to know new candidates, understanding their experience, and getting a comprehensive view of their ambitions. I know that fulfilment comes in many forms, whether it’s the drive to work across different companies and areas to gain experience or to create a more flexible lifestyle for themselves and their families. My aim is to look after the candidate’s priorities, wherever they may lie, and support them in finding their ideal role.

Why is this important?

My role is crucial to Ginger’s success because it maintains the relationships built with candidates throughout their assignments, ensuring consistency and quality of service. Ginger understands that without its dedicated brigade, the agency would not exist. Therefore, it is crucial to have a 24/7, impartial, and personable individual like me to ensure productivity, well-being, and ultimately, client satisfaction.

When should people contact you?

If you’re considering using Ginger, I recommend having a relaxed chat with me to discuss what you want from your career. My goal is not to fill vacancies but to understand your career aspirations and how Ginger can help you achieve them. Whether you’re new to agency work or a seasoned veteran, I am here to help you navigate the industry and find your ideal role. As a friendly go-to for everything with no hidden agenda, I am an essential part of the Ginger team.

Get in touch with me in 01200 890 890 or email jack.swarbrick@ginger-recruitment.co.uk for a no obligation chat today

Where does Ginger go at the weekend? Between looking after our brilliant Hospitality team, and being available to our clients on a 24/7 basis, we still find time to explore the wider industry. From pints in the local to cooking classes in York, we’re constantly surrounding ourselves with great atmospheres, great drinks, and most importantly… great food!

Here’s a little insight into what Ginger got up to last weekend…

The Assherton Arms

https://asshetonarms.co.uk/

The long-awaited re-opening has finally happened! And it’s safe to say the team at Ginger was keen to step foot back into one of the Ribble Valley’s most loved pubs.

Both Robyn and Josh made separate visits to The Assherton Arms this weekend, keen to return to the well-known pub. Though Josh only stopped for a pint, Robyn got a taste for some of the dishes they had on offer.

To start, Robyn chose the Coquille Saint-Jaques served with Crusty Bread, which she describes as ‘absolutely delish’!

For Mains.. the Ox Cheek Pie served with Root Veg, Creamed Potatoes and red wine jus.

No meal is complete without wine, and The Assherton is no exception. For Robyn, a full bodied Boutinot Les Coteaux Cotes Du Rhone went nicely with the Ox Cheek Pie. We’re very Jealous!

The Grand, York

www.thegrandyork.co.uk

Jodie went exploring York over the weekend.. and what an adventure she had!

Jodie and her husband attended The Grand, York Cookery School on Friday, which she had purchased for her husband’s birthday.

Led by Cookery School Director, Marc Williams, they learned how to prepare and shuck oysters, as well as cook muscles and a whole Dover!

              

The school opened in March 2019 focussing on a selection of international cuisines and specialty classes. A very professional set up delivered to the highest standards.

The Inn at Whitewell

innatwhitewell.com

Craig and his fiancé enjoyed a weekend stay at The Inn at Whitewell this weekend, ahead of their upcoming wedding.

They enjoyed dinner and fizz in the evening, and a beautiful breakfast the morning after.

Followed by a walk along the river in the afternoon, it’s safe to say Craig had a lovely weekend break at the Inn.

The Inn at Whitewell is well known in the Ribble Valley for its exquisite food, which has been lovingly cooked by their Head Chef, Jamie Cadman, for the last 20 years.

Owned by the King and Duchy of Lancaster Estate, this Country Inn is one to visit!

The Black Country Museum

bclm.com

Colin‘s weekend started with a visit to The Black Country Museum, otherwise known as ‘The home of the Peaky Blinders!’

As well as being extremely fascinating, the museum offers a great family-friendly day out and a traditional hospitality environment.

Colin enjoyed great food (and beer) in the 1920’s style pub, noting ‘the standards have moved on significantly since my last visit.’

Wookey Hole Caves

wookey.co.uk/caves/

Next on Colin’s weekend plans was The Famous Caves of Somerset… Wookey Hole Caves!

   

The Limestone caves are a fantastic day out, offering amazing views and surreal caverns. Though as amazing as these are, Colin’s favourite part of the experience was the ‘Cheese tunnel’, which houses some of Somertset’s finest cheeses.. and who doesn’t love the sound of that?!

Wookey Hole Inn

wookeyholeinn.com/

To complete a brilliant weekend, Colin then stopped off at the Wookey Hole Inn, enjoying what he describes as ‘brilliant, freshly prepared pub food and a great atmosphere’

         

A fantastic weekend has been had by all. Hospitality venues, such as the ones mentioned in this blog, continue to impress us all the time. Whether it’s the love that’s gone into preparing fantastic meals, the passion from the front-of-house team, or just the all round atmosphere of the venue you’re sitting in, I think it’s safe to say there’s no profession quite like one within hospitality.

We highly recommend paying any of these venue’s a visit if you get a chance. Where have you been recently?

The former Gilpin Hotel and Lake House executive chef on why his restaurant at Cumbrian hotel Farlam Hall will bring something different to the area.

 

 

Why did you decide to leave The Gilpin?

I was there for almost eight years, and I had a very good team and I realised that I didn’t have a job anymore – by that I mean because everything was working so perfectly, I just wanted to embark a bit more into being a food and beverage director. The Gilpin is a family-owned business, and it was tough for me to break the ranks, so I had no choice but to seek a different avenue. The other reason was that since the age of four I’ve always dreamt of running a hotel – and then a crème brulee changed my life and made me become a chef.

 

What attracted you to Farlam Hall?

As a chef-patron you’re normally taking on a property that requires a lot of work but Farlam Hall is finished absolutely beautifully. It is part of Relais & Châteaux, and it has got an immense amount of potential – kitchen gardens, beehives, beautiful surroundings. Farlam Hall was originally owned by the Quinion family who ran it for 40 years but in 2019 it was bought by Joe Walter and Kathy Mares who are Americans who used to stay there on their holidays. They did a full refurb of it during the 2020 lockdown. I’ve been mentored by some great hoteliers, including Michael Caines and Harry Murray at Lucknam Park and the time was right to step up and be a hotelier.

 

You’re taking over the Cedar Tree restaurant. What are your plans for it?

We’re keeping the name, but it will be called Cedar Tree by Hrishikesh Desai – my name will come into play. It is a typical country house hotel sort of restaurant with high ceilings and windows from floor to ceiling, but at the same time we are making a few changes to things such as the tablecloths and lighting. It’s going to have a maximum of 36 covers, and we are going to reopen it on 1 April.

 

What will the food offer be?

Farlam Hall has half an acre of kitchen gardens as well as two polytunnels and this will play an important role in the food. Whatever comes from there will be heavily utilised on our plates. We will serve two rotating tasting menus because we have only one restaurant but we have seen that people want to stay for two or three nights. If they have a tasting menu one day, they will have a different one the next. The menus are seven courses so in total they will be eating 14 brand new dishes. There is also an option to choose any of the dishes for a la carte.

 

How often will you change the menus?

Because the kitchen garden can only produce a certain amount of vegetables, I will need to change my dishes quite often. Baby leeks are coming up now, as is spring lamb. So, rather than every three months I’ll change at least one or two dishes a month. This is different to The Gilpin – we had rotating menus but they were more dictated by produce we got from suppliers, so one dish could stay on the menu for six months. What’s on the menu? One dish will be called carrots several ways. They will be salt baked with cumin and a carrot emulsion with a bit of lemongrass. It will also have a peanut cake to cut through the carrot flavour – carrots, peanut, cumin and lemongrass are the four dominant flavours. We’ve just bought a whole Longhorn cow that will come the second week of March and we’ll use that to make a tandoori beef wellington. The beef will marinate with dry spices and then it will be cooked like a standard beef wellington but there will be black cardamom in the sauce that will make it smokey and aromatic. We’ll serve crispy onions on the side.

 

And you’ll do afternoon tea…

Yes. We call it Tea with Charlie, which draws inspiration from the book The Tiger Who Came to Tea.​ Charlie is a labrador dog and we are going to do a panna cotta in the mould of a labrador. Daffodils will be flowering in Cumbria soon so we will create a frangipani with lemon icing that will be like daffodil petals.

 

It sounds different to what others are doing in Cumbria

We could have easily gone down the foraging route because of where Farlam Hall is but that is not my approach. I’ve trained with Paul Bocuse and have a very classical French cooking background. The idea is to use this classic base and to then twist it with spice, which comes naturally to me. This is how I make a difference with my food.

 

How big is your brigade?

At present there are just four of us, but the idea is to get to 10. We launched a recruitment campaign last week to help. Front of house we have a restaurant manager and assistant manager who has just joined but I still need sommeliers, chef de rangs, commis waiters, bar staff, receptionists and housekeeping. Is the recruitment process tough? It’s ambitious, but I’m sure we can find the people we need. We have a gardener working in the kitchen garden three days a week and we will have a member of the kitchen team put on the rota to work there – that will bring benefits for the kitchen team. The rotating menus will also create the fun element we need in the kitchen to attract people. A sense of belonging is important to me, whether it’s a commis or a kitchen porter, if they’ve got an idea about food it’s very welcome.

 

What are your ambitions for the restaurant?

We are aiming for rosettes, green stars, Michelin stars but we want to build it really slow and steadily.

 

You worked at The French Laundry after winning the Roux Scholarship. What influence has that had on your career?

Winning the Roux Scholarship was phenomenal, it was the biggest stepping stone in my career. In 1999 when I was in France friends from Chicago had The French Laundry Cookbook​, and when I read it, I said that one day I should go and work there or at least eat there. Fast forward to 2010 I was there doing my stage. To work in the kitchen garden there was amazing. All that knowledge is now coming in handy and is something I would like to pass on to youngsters working with me.

 

Source: Big Hospitality

Ex-Brat chefs Ben Allen and Ed Jennings are to open the Parakeet in London’s Kentish Town in March.

The 60-cover dining room and pub, which will occupy the space of the Oxford Tavern, will offer locally sourced, seasonal dishes that have been cooked over flames in a custom-made grill.

Head chef Allen has worked at Brat, the Michelin-starred Spanish restaurant in London’s Shoreditch, as well as the two Michelin-starred Steirereck restaurant in Austria.

 

 

Dishes will include poached oyster with pickled elderflower; braised leeks, pecorino and smoked mushrooms; and meat or fish-based sharing dishes such as ox cheek or bream.

A selection of biodynamic and low intervention wines will be available, with producers such as Seasmoke and J Rochioli due to be among those featured.

Allen and Jennings said: “We’re hugely excited to be able to put our own creative stamp on the menu here at the Parakeet with our seasonal menus. Each season has its own unique benefits, spring is exciting with new shoots like wild garlic and the short asparagus season is a favourite.

“We both love autumnal flavours with comforting cold weather food and the challenge of being creative with limited variety in winter and the abundance of summer.”

Steve Ball and Riz Shaikh of the Columbo Group have described the Parakeet as their “personal project”, and added: “We live locally in Highgate and Camden, and with the Parakeet, we want to build something that gives back to our neighbourhood and that fits the description of somewhere we’d want to hang out with our family and friends.

“It’s great to have Ben Allen on board as head chef – he’s someone we really admire, and we can’t wait for visitors (and ourselves) to sit down and have a taste of the seasonal menu he’s created.”

 

Source: The Caterer

Fifteen pubs have been named as finalists in the Community Pub Hero Awards, organised by PubAid and the All-Party Parliamentary Beer Group (APPBG), and sponsored by Matthew Clark.

The finalists all impressed the judges with their outstanding support for their local communities or charities. The competition, now in its fourth year, has been expanded to  offer two categories for pubs — community support hero or charity fundraising hero, and a new community regular hero where pubs nominated a supportive customer. The awards attracted a total of 200 entries, including 70 from MPs who nominated pubs in their constituencies.

 

 

The finalists will now be judged and the overall winners announced in March at an event in London attended by shortlisted licensees and their MPs.

PubAid co-founder Des O’Flanagan said: “Our heartfelt congratulations go to our finalists, who have earned their place by going the extra mile and demonstrating, once again, that pubs are a force for good in their communities.

“I was impressed by the stories from so many pubs, who have raised astonishing sums for charities, or provided incredible support for local people, despite frequently facing uncertainty themselves. Choosing the 15 finalists was a real challenge and those who have reached the shortlist should be very proud of their achievement.”

John Steele, trade marketing director at Matthew Clark, added: “We were delighted to support this competition again, and pleased to see an increase in the number of entries over last year. It is wonderful to hear about the great work done by licensees and their teams, and we’re happy to be giving them well-deserved recognition.”

The Rt Hon Alun Cairns MP, chairman of the APPBG, added: “To receive 70 nominations from MPs is an excellent result and shows how pubs are valued as hubs of charity and community support in constituencies across the country. All MPs with shortlisted pubs in their constituency will join me in congratulating them on reaching the finals in a very tough competition.”

The finalists

Community support pub hero

• The Admiral Rodney, Swadlincote, Derbyshire
• The Bellflower, Garstang, Preston, Lancashire
• The Bevy, Brighton
• The Jack and Jill, Coulsdon, Surrey
• The Jolly Coopers, Hampton, Middlesex
• The Two Tubs, Bury, Lancashire

Charity fundraising pub hero

• The Beeswing, Northallerton, Yorkshire
• The Blue Ball, Worrall, Sheffield
• The Chequers, Swinford, Leicestershire
• The Flying Horse, Ashford, Kent
• The George and Dragon, Ilfracombe, Devon
• The Swan, Thornbury, Bristol

Community regular hero

• The Dog and Parrot, Nottingham
• The Jemmy Hirst, Goole, East Yorkshire
• The Royal Oak, Wolverhampton

 

Source: BeerToday