A VIEW FROM THE CLUBHOUSE
e can always do better, that’s our motto when we look at the Members’ Bar, and I know that small steps can and do make great improvements in the quality of service that we are able to offer. Over the past 12 months I have focused on working with our caterers, CreativEvents, to continually improve how we serve our Club level members and guests. We all understand the constraints of the physical aspects of the bar that we cannot change, so it’s all about process and efficiency, while maintaining a high level of product and service satisfaction. I am now of the opinion that we are close to achieving a sound base on which we can develop. I mentioned in my last column that we have had new table numbers designed to ease the food ordering process. These will be extended to the tables in the Blue Bird room at major events, which brings me on to another aspect of improvement. We know that when the Blue Bird room is used for major events it can lack the atmosphere of the Bar, so we are going to effect some changes to the look and feel of the room. First we are going to change the layout and introduce tables of two and four seats as the table settings for up to 10 people can at times just be too much. Secondly we will plan to offer background entertainment at busy events in keeping with the theme of the day. This is planned to be flexible and subtle in its approach, for example a film or a small live band or singer. I would welcome your continued feedback on this and other initiatives, good, bad or indifferent!
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News
Stylish new table numbers (Steve Clarke).
CreativEvents team members – Ross Barthet, Georgina Ackary-Hawthorn and Justin Ellery (CreativEvents).
I am also keen for you all to get to know the permanent CreativEvents team and when new members of the team come on board you will have an insight to their role and background. In recent months there have been several new faces, Ross Barthet, Georgina Ackary-Hawthorn and our new Head Chef Justin Ellery. Ross is the new Sales Co-ordinator. Georgina comes to the Clubhouse directly from working at G-Live in Guildford and is now the permanent Hospitality Manager. Finally, the man who is going to keep our taste buds happy is our new Head Chef, Justin, who worked at the Museum as a contrac- tor several months ago and has already gained a reputation for providing a fresh approach to the choice and quality of the food we offer. So, as we move in to a new season, look out for some special entertainment and Members’ Bar offers.
Justin explained: “Cooking great food is my passion! I am thrilled to have been appointed as the new Head Chef. I look forward to enhancing the members' dining, Sunbeam Café and hospitality business with a high standard of tasty food. I am originally from New Zealand, but England has been my home for many years. I enjoy global cuisines and encompass- ing a variety of dishes in my menus.
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