Case Study: Forest Park Hotel
Forest Park Hotel Head Chef Paul Jarvest has become a true champion for using local produce and is now spreading the word to fellow chefs and colleagues throughout the Foresdale Hotels Group.
Paul enjoyed a total of nine courses and events through Fresh Skills for Chefs, giving him “a host of new ideas” and a real determination to get more locally-sourced food and drink onto the menu.
Produce such as Dorset pork, Hampshire lamb and goat’s cheese from Surrey have all started appearing on the menu for the first time - and is highlighted on the menu.
“Chefs here regularly go into the restaurant to talk to guests, and it’s clear that they are interested to know where ingredients are from, and they like the fact it’s locally sourced,” Paul said.
“We try and use as much local produce as possible at Forest Park, and I actively encourage colleagues throughout the group to think creatively about their suppliers.”
Forest Park Hotel, sited in the heart of the New Forest at Brockenhurst, incorporates a 120-cover restaurant, and is a successful weddings and events venue.
“In a tough climate, cost is of course a big issue for us and our customers, so I am always looking to be innovative and offer good value,” Paul added.
Paul attended seven masterclass training courses, ranging from ‘Chocolate heaven and desserts’ to ‘Game extravaganza’ – learning practical new ideas to bring into the kitchen,
“In a busy kitchen, you rarely have the time and resources to develop so many new products, so these courses were invaluable. I have introduced different dishes onto the menu as a direct result,” he said.
It is not just Paul who has benefited from the “enjoyable, informative and very good fun” programme.
“I am always talking with my team of chefs, and this has given me the chance to get out all the course materials and go through what I have learned. It’s a really good chance for me to pass on new skills to more junior chefs, which they can then go away and use in their day-to-day work too.”
