Mallory Court - A fresh start
It has been a while since I have written a post on here as my full focus has been on my new position here at Mallory court, and the little time I have left has been spent with my family and looking for new houses. So I thought after being at here nearly 6 months I would get back up to date with the website and post a small blog about how it has gone so far.
I was very proud to be offered the position of Head Chef of the dining room at Mallory Court, being a local boy I always looked up to it as a great hotel that stood out in the UK not just Warwickshire. Several of my friends in the industry have come through the kitchens here, and I have dined here on a few occasions when Simon Haigh was in the kitchen, taking all this into account it isn't often you know so much about a place before you start work there, this certainly put the pressure on as I really understood the values and beliefs of the hotel and it is very important to me that it keeps on achieving like it always has. I have always been a fan of Simon's food and respected everything he has achieved here. I actualy came here to talk to Simon about a chef de partie position back in 2007, I wasn't sure what I wanted to do as I had just got back from a stage in America and decided to move to Notts to work for Sat Bains, 7 years later I find myself here as the head chef. Funny how things turn out
When the position came up I was very excited for many reasons; its big step up in my career to a bigger and better platform, and a chance to work with a larger team to help evolve my food and push harder, I think the food is starting to gel and really fit into the ethos of Mallory Court. I inherited a decent, young, hungry team here and brought two strong lads from Tuddenham with me. It is an exciting place to work we are spoilt by the lush gardens maintained by a great team of gardeners, the produce is amazing and has opened up lots of different opportunities already, it practically writes the menu for us.
The first 6 months have been very challenging but also very rewarding, heres to many more months.
Below are some photos of the produce and dishes from my first 6 months