CHANGES in the restaurant are on the menu for the award winning Feversham Arms Hotel.
Last year the Helmsley hotel hit the headlines after scooping numerous awards including the AA Hotel of the Year, and the White Rose Small Hotel of the Year.
This year bosses say the focus is on food as they plan for 2011.
Their first step was to appoint Michelin starred chef Chris Staines as Food and Beverage director.
Mr Staines is overseeing all food and beverage at the hotel including restaurant, lounge menus, in-room dining, service and Spa-tisserie at the Verbena Spa and will work alongside head chef Simon Kelly to drive the gastronomic experience which Kelly has shaped since joining the hotel in 2006.
Mr Staines, who has returned to his native Yorkshire to take up the appointment, said: “I love Yorkshire and coming back to where I was born to further develop the Fev as a foodie destination has to be one of the most exciting things so far in my career. Our team here is very passionate about local produce, which features heavily in the new dishes and menu concepts which Simon and I are currently working on.”
The Feversham’s managing director, Simon Rhatigan said; “Food has always been at the heart of the Feversham Arms and now is the time to celebrate the entire restaurant experience. I have appointed Chris because he understands our passion for local produce and our commitment to creating classically inspired gourmet food without pretention. We look forward to the restaurant receiving the recognition it deserves and we’re proud to have Chris on board”.
Chris is highly regarded in the food industry due to his previous prestigious roles as Head Chef at Foliage, Mandarin Oriental, London where he held a Michelin star for seven years and prior to that as Chef de Cuisine at Marco Pierre White’s The Oak Room, which held three Michelin stars during his time with White.
Mr Rhatigan says plans are also on the cards to refurbish the restaurant at the five star hotel.
He said: “We would like to do something new with the restaurant.
“Since we took over in 2003 we have spent a lot of money on the hotel bringing it to the standard it is today, but it is a working project.
“We couldn’t do everything all at once, but we do have plans for the future to refurbish the restaurant.”