Contact
www.project1898.com people@project1898.com
The brand identity for Project 1898
On the menu at the Printing Press in Edinburgh: seasonal Scottish produce, including Buccleuch beef
Scott’s, Dean Street Townhouse and the Holborn Dining Rooms. First off the block will be Burr & Co,
a smart little coffee shop serving Caravan coffee, juices, pastries and sandwiches. Next door, the Printing Press Bar & Kitchen will focus on the rich abundance of seasonal Scottish produce, overseen in the kitchen by Colin Fleming and front of house by Stephen Begg. Hot on the heels of Edinburgh comes
the Refectory Kitchen & Terrace in York, as well as a bar and games room called the Chapter House. The latter occupies a prime corner of the hotel facing the station, while next door the Refectory Kitchen and Terrace will be a spectacular open-plan space with a glazed terrace and a menu stuffed with fresh, seasonal Yorkshire produce.
“These ambitious plans will be supported by a significant recruitment campaign with excellent training and development”
Case study Matthew Brierley, deputy general manager, Palace Hotel, Manchester Matthew Brierley had no idea that he would have a career in hospitality when he left school in 2000 and joined the Territorial Army. A year later, he enlisted into the Cheshire 22 Regiment and was five months into a six-month tour of Iraq in 2004 when he was injured. Over the course of a one-year rehabilitation programme
run by the army, Matthew acquired a variety of skills and his girlfriend (now wife) suggested he apply to her place of work, which he duly did, joining Cranage Hall in Cheshire (part of Principal Hayley) as a painter and decorator. Since then, in-house training and development allowed Matthew to progress first to maintenance manager and then front of house and finally operations manager. In 2014, Matthew joined the Palace in Manchester, where he has fallen in love with the hotel and is relishing the opportunities that come with the Project 1898 rebrand. “Throughout my time with the company, I’ve been really helped by colleagues and by in-house training,” he says. “I could not have done it without the team.”
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The Refectory Kitchen & Terrace, York
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