Boasting one Michelin stars, the restaurant in Cheltenham is led by award-winning chef David Everitt-Mattias, known for his experimentation with both well-known and more luxurious ingredients. Half Japanese and half British, Koj launched his namesake restaurant in the heart of Cheltenham through a kickstarter campaign, offering casual Japanese dining with no sushi!
Koj boasts an informal dining space designed to get people socialising over grazing dishes, and a charming cocktail bar upstairs. Specialising in fish and seafood dishes, Gareth Fulford of Puslane Restaurant in Cheltenham has been working in kitchens across the United Kingdom since he was years-old.
Running the restaurant with his wife Helena, the award-winning team offers a relaxed fine-dining experience in the centre of Cheltenham. Making a name for itself since February , this stunning 17th-century pub near Chipping Campden is run by head chef and proprietor Nick Deverell-Smith.
Operated by husband and wife team Jon and Helen Howe, Lumiere in Cheltenham offers contemporary food served up in comfortable surroundings. Promising a memorable and relaxed experience, head chef Jon uses a fantastic range of fresh and seasonal produce from locally sourced suppliers.
The menu changes regularly, but is always made in-house. Have a go at Christmas crafts this winter at New Brewery Arts, with SoGlos handpicking five of our favourite festive workshops Christmas is going to be extra special this December and there are some enchanting places for children to meet Santa Claus The Gloucestershire restaurants with Michelin Stars. The Staff Canteen Live. Marcus McGuinness, Hibiscus, London.
The Staff Canteen Editor. Member Sign Up. Marcus has worked as a sous chef at Le Champignon Sauvage in Cheltenham and is in his fifth year of working with Claude Bosi at Hibiscus. Marcus has a distinctively British cooking style, using seasonal produce and local ingredients wherever possible.
He has spent his career working in Michelin rated restaurants and has extensive experience creating unique and sophisticated dishes. Talk us through your day to day role here at Hibiscus restaurant. I make sure the mise en place for the guys is fine and we have enough of everything for each service, and that we try to get the level of consistency that's required from Claude every day. Marcus how long have you worked with Claude now?
It will be five and a half years now. So you were with Claude at Hibiscus in Ludlow? Was it a big decision to come to London and make the move South? So in that five years Marcus, then how have you developed and improved as both a person and as a chef?
Claude has definitely helped with my food style, offering loads of ideas plus with my ideas we work together on dishes, and that there's a lot of refinement in the food that we are doing here and I really enjoy that. How many boys in the team here at Hibiscus?
So how have you improved your m anagement style then Marcus? Well I never had one to begin with so it was just getting one really, as I mentioned we have a much larger team in Ludlow we only had in the kitchen, now we have three times that, so I have had to learn to deal and cope with that. Are you a hands on chef Marcus? Very much so. And in terms of the menus how d o they work? Is it a combination of you and Claude working together on them? Is it Claude does his thing, you do your thing, you work together on dishes?
But does it add pressure to you then? Not really the pressure just comes from me I guess, from just trying to do my job as best as I can, day in day out and trying to be better each time and keep moving forward, I think that is where the pressure is. So what do you do to train? Is it on job training or do you have training modules… Not really just mostly on the job training as we change things as new things come into season, just making sure that the guys know how to handle things.
So as and when required then? And in terms of what would you say is the biggest advantage for working with Claude? I get to cook some really, really good food, I mean that's what I got into cheffing for, was to cook really good food, use great produce and I'm able to do that here, so I guess that's the highlight really of working for Claude.
And before you were with Claude talk to us a little bit about your background. He's got a one star there.
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