Brend Hotels is a family-run operation, and the largest hotel group in the South West, with 11 hotels and 2 restaurants. Dez Turland joined the Group in 1992, as head chef at the Royal Duchy in Falmouth, and was promoted in 2008 to group development chef, his main objectives being the promotion of the Brend Hotel brand through its food, chef training and menu development. With an all-year-round customer base as varied as Brend’s, Dez has his work cut out for him!
Great Barr School
Ask a caterer and a supplier about the ‘big issue’ affecting school meals at the moment and you will get a very similar response, which is good to know because it means they will have a good chance of working together to offer a solution that is fit for purpose.
Alex Gould says, “We constantly have to drive home the importance of good nutrition to the pupils. And it is made all the more difficult because lunchtimes are no longer a traditional sit-down meal...
Case Study - Bekynton, Eton College
Eton College was founded in 1440 by King Henry VI, whose aim was to train 70 young men to the service of the church and the state. The popularity and reputation of the college has since grown to accommodate the 1,300 boys educated there today.
Sodexo has provided a wide range of catering services for the masters and 13-18 year old students at Bekynton, Eton College since 1969, providing a modern yet eclectic variety of food for breakfasts, lunches and dinners, seven days a week, as well as other freshly made goodies such as bread, pastries and even yoghurt!
Embracing innovation in herbs
Award-winning chef, John McGeever, is a great believer in simple, tasty food, without the pretence. And he’s been producing exactly that for the customers that visit the Montague Inn, Somerset, for the last five years. “One of our main objectives at the Montague Inn is...
The Jolly Farmer, Bramley
Steve Hardstone’s family has owned and operated the Jolly Farmer pub in Bramley, Surrey, for the past 42 years, maintaining its presence in the village as a ‘proper’ pub where customers can stand at the bar and drink a pint. But that doesn’t stop creativity in the kitchen. Head Chef, John Todd, is given pretty much a free rein when it comes to the menu.
Don't be scared of seasonings!
John McGeever has a very open mind when it comes to trying new things and positively embraces innovation. “I might have trained at the ‘old school’ but I am not old fashioned. If a supplier introduces me to a new product, I give it a go. The likelihood is that it’s been...
Case Study – Southwold Pier – with Richard Knights, Head Chef
Richard Knights is Head Chef at Southwold Pier; a rather unique operation. Built originally in 1900, it has been privately owned and family-run since 2005. Eateries on site include the Beach Café, the Boardwalk Restaurant and the Clockhouse.