16 summer hospitality
Host joins forces with Gleneagles’ Andrew Fairlie
Host, the national contract catering group based at Liss, has announced a formal working partnership between Host and Gleneagles’ chef Andrew Fairlie, which will see the two-Michelin- starred chef become trainer and mentor to Host’s growing team of head chefs.
Key staff from Host will visit the 50-cover Restaurant Andrew Fairlie at Gleneagles for a three to four- day training course, spending time in the kitchens with Fairlie and his team to gain better knowledge and understanding of food and flavours and to provide inspiration and ideas for use in their own restaurants.
“The chefs will get involved in our normal day-to-day kitchen routine and be working with my chef and myself. I’ll be looking at their techniques and they’ll be introduced to new ways of cooking and new ingredients,“
New Premier Inn for
Southampton
A new hotel which will create 41 jobs in Southampton city centre, has been built ahead of schedule and handed over to Premier Inn.
Premier Inn will now begin to fit-out and furnish the 155- bed hotel on West Quay Site B, which is set to open this month. Southampton City Council sold the land and granted planning permission for the hotel and 60,000 sq ft office building to Development Securities in 2009. Work will begin on the Aqua offices once sufficient pre-lets have been secured.
said Fairlie. “I’m certain they will go home inspired about food and cooking.“
Fairlie began his career aged 15 with a four-year apprenticeship in his hometown of Perth in central Scotland. Aged 20 he
was awarded the first Roux Scholarship, giving him the opportunity to train with Michel Guérard at Les Prés d’Eugénie in Gascony. He went on to work at the prestigious Hôtel de Crillon in Paris before returning to Scotland to work on the Royal Scotsman train, and later as executive chef of One Devonshire Gardens in Glasgow.
In 2001, Fairlie opened his eponymous restaurant at the Gleneagles Hotel and Resort, receiving a Michelin star in 2002 followed by a second star in 2006. His personal accolades include Chef’s Chef of the Year 2006 and Scottish Chef of the Year 2008.
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“We are delighted to be working with someone of Andrew’s calibre,“ commented Host chairman Bill Toner. “The idea is to inspire our chefs and reward them with a fantastic experience at Gleneagles. It will give our chefs a chance to really focus on food and flavours away from the day-to-day pressure of their jobs.“
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The announcement coincided with the launch of Host’s Food Academy initiative, which will operate from key service centres and provide a central focus for training, recipe development, ideas for special promotions and best practice across the business. The Food Academy will increase the profile, importance, understanding, standards and awareness of food and service within all aspects of the Host estate.
A taste of the Caribbean
Southampton City Council has welcomed a new addition which will bring 30 jobs to the Cultural Quarter.
A new £600,000 Caribbean restaurant, Turtle Bay, has been secured for the ground floor of the council-owned One Guildhall Square, expanding the Cultural Quarter’s offer. It aims to open by mid June.
Royston Smith, city council leader, said: “Quality additions like this will help to get the city’s Cultural Quarter buzzing. I’m looking forward to Turtle Bay bringing a taste of the Caribbean to Southampton.“
REMO wins two Royal clients
Hampshire and Dorset-based marketing and PR specialist REMO has been chosen to represent two high-profile Royal clients who are accustomed to distinguished hospitality occasions.
The agency will provide support to award-winning chef to the Royal family and food consultant Darren Blunden as well as to Royal cake maker – and his mother – Dawn Blunden, through managing PR activity, future project commissions and brokering arrangements for event bookings.
THE BUSINESS MAGAZINE – SOLENT & SOUTH CENTRAL – MAY 2011
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