Contact
www.thebingham.co.uk twitter.com/thebingham
facebook.com/binghamrichmond
“You need a smile and passion to work in hospitality. If you’ve got those unique skills, you can be cross-trained to fulfil most roles”
on a busy bank holiday weekend you will find us ‘popping-up’ at the BBC Good Food Festival in our 120-seat restaurant. The atmosphere is fun, food and festival – a gastro Glasto!” he says. It’s an ‘all hands call’, so even the back of house support team, comprising marketing, accounting, housekeeping and conference organisers, experience a slice of the action.
Scouting for talent The Bingham is quick to recognise the strength of its team and it has a culture of internal development and promotion. “This can be a double-edged sabre: the same people that help change and adapt our business also challenge themselves to move onto bigger hotels and restaurants or take the entrepreneurial path of opening their own business,” says Kervaon. “We’re always scouting for rising talent within our employees and externally.”
Case study Andrew Cole The Bingham’s home-grown new head chef Andrew Cole is a rising star in London’s hospitality dining scene. Andrew was born in Kingston, not far from the Bingham, and has loved food since childhood, when he watched his grandmother in the kitchen. “I’d be with her every weekend,” he remembers. “I just loved it — watching, learning, discovering. I always wanted to get better.” Andrew studied catering at Richmond College before joining the Great Eastern Hotel in London, where he honed his skills in the hotel’s three- and two-rosette kitchens and its Japanese restaurant. He discovered a particular love of fish and brought that skill, invention and respect for quality produce to the Bingham. Andrew joined the Bingham as senior sous chef in 2010,
working with Shay Cooper. A change of chefs in January 2015 sealed Andrew’s instant promotion to head chef, and just four months later he was awarded his own set of three AA rosettes. Cole is possibly the youngest chef to achieve this at age 28 and in the shortest timeframe.
What I love about the Bingham “I love the short chain of command and the way my management are open to new ideas. I recently wanted to improve the working conditions for my kitchen brigade. They’re competitively remunerated, but do work long hours. I’ve been backed in giving the team three days off each week when they work double shifts (and I don’t call them in if I’m short-staffed). “I appreciate the autonomy to develop my team and
the direction we take the food in – it means I can focus on delivering exceptional dining experiences for our guests.”
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