Endsleigh Hotel Chef Tom Ewings aims for a ‘Not too stuffy’ style of service, inspired by the produce from the surrounding Devon countryside.
Part of the Polizzi Collection, the Endsleigh is a former manor house with 19 rooms and superb outdoor spaces including sumptuous gardens. Dinner is served either in the original panelled dining room or outside under parasols.
“The restaurant averages approximately 35-50 for dinner and lunch plus we can serve 40 to 70 covers for afternoon tea,” says Tom. “We also cater for bespoke weddings, fully tailored to the guests, of which we do 6 or 7 per year.
“The food is a big draw to the hotel and is something we really like to show off!”
About his Charvet Bespoke Range
Consequently, the new kitchen is a “showpiece” with Tom admitting, “I have always admired Charvet but did not expect to get one myself – it is a beautiful bit of kit.
“One of the reasons we went with Charvet was how much help they give you with the design of the kitchen and the range and how it will work for you. That ability to design from scratch meant the kitchen is almost entirely built around the range.
“We designed the suite for longevity – 25 or 30 years and longer – to be able to handle any kind of cuisine
“It is not often that you see a kitchen to this standard in the Southwest of England.
“Lots of food comes out of the kitchen and we work with 4-5 staff at one time.
“When it comes to recruitment, a Charvet kitchen is a definite draw to new chefs… you can watch eyes pop open when they walk in”.
Installed now for two years, Charvet UK has just repolished the tops to bring the range back to new for upcoming TV appearances.
“The after sales support is second to none,” says Tom. “We have the range serviced every 6 months – every 3 in summer if we are exceptionally busy.
“Charvet is reliable, durable and it can be what you want it to be. With the help of Charvet UK and their advice and ideas, you really can create something special.”
WATCH THE VIDEO OF HOTEL ENDSLEIGH
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