Headed up by Catering Manager Phillip Dougherty of Chester Race Course, Phillip has a wealth of experience in the hospitality industry which includes 4 years at the 5 star Gleneagles hotel, 18 years at the 5 star Chester Grosvenor Hotel and the last 6 years in charge of the catering operation at Chester racecourse.
The kitchen is overseen by consultant chef Max Gnoyke who learnt his trade at the Connaught Hotel in Michel Bourdin’s Michelin starred kitchens and then at Michel and Albert Roux’s 3 Michelin starred La Gavroche. Max then was instrumental in Paul Heathcotes gaining his 2nd Michelin star at Longridge.
Between them they have recruited a team of high quality chefs who share in their passion for food. Chris Kemp and Paul Conlin both from the 5 star Chester Grosvenor Hotel where they spent there time in Simon radleys Michelin starred restaurant. Chris was also part of the team that acquired a Michelin stat at the Devonshire arms hotel. More recently Stuart Matheson who also has worked at a trio of Michelin starred restaurant joined the team.
The ethos of the team is to produce high quality restaurant food for larger functions and parties using local produce where ever possible and we look forward to working closely with them.Back To News