Each month we are going to introduce you to a different team at the resort, to provide further insight on their day to day duties, qualifications and their hard work and commitment...
There have been many changes over the last few months within the Food and Beverage Department. The opening of our luxurious Fairway Suite has now allowed weddings and large functions to be accommodated in a purpose build location, this has meant that the Blas restaurant can now offer members, hotel guests and visitors a more relaxed visit. As well as making space in the Bar area for visitors to drop in after a long walk for a coffee, enjoy a light lunch or sit and appreciate the breath taking views whilst sipping a cocktail from our brand new cocktail menu.
Experienced Executive Chef Stuart Spicer joined us at the middle of February 2019 and will lead the kitchen team going forward. He has a wealth of work experience in hospitality after being trained for 3 years at the prestigious Westminster College, then moving on to working within the Houses of Parliaments and then onto five star establishments has meant he is a fantastic addition to the team. In the short time that he has been with us, Chef has already improved the Food and Beverage offering by creating new menus such as the All Day menu as well as exciting dishes in all areas of the food and beverage department. His personal favourite on the new A la Carte Menu is the blackcurrant parfait a fresh and vibrant with a traditional twist. This along with the majority of our dessert menu are now being ‘homemade’ at the resort.
“I am keen to search out local suppliers and extend our offering by introducing more local produce and bringing ‘Welsh’ food to the forefront of the menu.
My focus will be on ensuring that I and the team offer good quality homemade seasonal food using local produce, whilst maintaining the high standard and delicious choice our guests have become accustom to at Bryn Meadows Golf Hotel and Spa.
I look forward to bringing some awareness and recognition to our food"
Stuart heads up a team of 12 staff, over 4 departments and 3 kitchens. His Sous Chefs are Dafydd and Tony who between them have over 15 years’ experience as well as a wealth of experience within the whole team who support him fully with his plans.
Fun facts: Stuart once competed on MasterChef. We use of 2100 free range eggs each week at Bryn Meadows Golf Hotel and Spa.
Due to the popularity of our restaurant, reservations are highly recommended on 01495 225590 or firstname.lastname@example.org.