Bowood Hotel, Spa and Golf resort has put the finishing touches to its kitchen team for the resort's two AA Rosette Shelburne Restaurant.
The hotel team say it has finalised an impressive chef’s team, which sees an array of culinary talents come together to deliver a memorable dining experience for its guests – which is moulded on the Executive Head Chef’s core values.
The Bowood Hotel, Spa and Golf Resort, near Calne, has put the finishing touches to its kitchen team, having appointed a Senior Sous Chef and a Head Chef to join and complement the hotel’s existing Executive Head Chef, Rupert Taylor.
The trio making up the senior chef team in the resort’s Shelburne Restaurant.
Bath-born chef Rupert joined Bowood in March 2020, to head up its food offering – a position that alongside overseeing the Shelburne Restaurant, includes its afternoon tea facilities, bar, room service, breakfast service and its private dining.
Rupert’s arrival coincided with the outbreak of the pandemic, meaning his initial plans were significantly disrupted, with the repeated periods of lockdown which were said to have created an unsettled, stop-start process for his first few months.
Despite these challenges, Rupert says he has been able to create a gastronomic experience that truly reflects his culinary vision – and is said to have firmly established Bowood as one of Wiltshire’s primary food destinations.
A spokesperson for the hotel said: "With a storied career taking in fine dining restaurants across the UK and around the world, Rupert has worked under the tutelage of high-profile chefs such as Heston Blumenthal and Gary Jones, helping him to establish a distinctive style of his own, which is centred on four core values: using local produce wherever possible, using produce that’s in season, sharing knowledge and passion, and valuing and savouring the moment.
"This has seen him develop a food offering that’s a mix of modern-day cooking and his own personal take on classic dishes, rooted in nutritional, quality ingredients that are served in a relaxed atmosphere – with a fundamental desire to make people happy by delivering a memorable experience."
With growth and improvement deemed to be very much a part of Bowood’s ethos, Rupert’s food foundations are now said to be set to receive a significant boost with further additions to his team as Senior Sous Chef, Max Munday, and Head Chef, Daniel Hutchison, join the kitchen team.
Both are said to bring a wealth of experience, with Max having worked across a host of restaurants, including the highly regarded Qubana, while Daniel was formerly Head Chef at the five star, Michelin-starred Lucknam Park under Hywel Jones.
Speaking of the Bowood kitchen’s approach and the finalised team, Rupert Taylor said: “The timing of me joining Bowood couldn’t really have happened at a worse point for hospitality. This meant gaining momentum in what I was looking to achieve was enormously difficult.
"But despite the challenges, we’ve managed to achieve this, providing a food offering I’m extremely proud of, having established a reputation both locally and further afield for delivering excellent food in relaxed surroundings. Now, with Max and Daniel joining the team, we’re in position to forge ahead and enhance our standing yet further.”
Jeff Condliffe, General Manager at Bowood Hotel, speaking of Rupert’s impact said: “Rupert has done a fantastic job since joining and has really elevated our food offering, moulding it to fit his food vision, which is very much in tune with our wider vision for the hotel.
"Wiltshire is a competitive county when it comes to outstanding food, and we’re pleased that Rupert has managed to create a reputation for great food in convivial surroundings. With Max and Daniel on board we’re enormously excited to see what the trio go on to achieve.”
For more information about Bowood Hotel, Spa & Golf resort, individuals can visit https://www.bowood.org/bowood-hotel-resort/
To book, people can visit the website, email [email protected] or call 01249 822 228.
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