Case Study: Oatlands Park Hotel
Having successfully achieved two rosettes at their previous hotel, the Executive Head Chef, Neil Wackrill and Senior Sous Chef, Alex Standen and their team of chefs are looking to gain a rosette. They aim to provide high quality modern British Cuisine, using seasonal produce sourced through local suppliers. The Fresh Skills for Chefs project was seen as the ideal way to strive to achieve both of these ambitions.
Steeped in History, Oatlands Park Hotel in Weybridge Surrey is ideally situated in Weybridge, Surrey for both business users and tourists alike, as it is only two miles from Brooklands – ‘The birthplace of Motorsport and Aviation’, and 15 miles from Windsor.
Diners at the Hotel’s Broadwater Restaurant and Terrace are offered fine dining with spectacular views over the Broadwater Lake, and are treated to seasonal asparagus and strawberries from Secretts Farm, amongst other local produce.
The team has found that people are increasingly more interested in the provenance of their food, and had hoped that Fresh Skills for Chefs would help provide them with new ideas, new suppliers as well as new contacts.
They weren’t disappointed as Alex confirmed “The project has re-enforced that I should let the ingredients speak for themselves, and I think about seasonality more and where to source more of my products now. My eyes have been opened to the sheer amount of operators offering good local food all over the South East”.
The whole kitchen team has benefitted from the various courses as Alex has taught staff the art of Sushi making after attending a master class held at Billingsgate Fish Market, and has felt that sharing experiences with others has made the team stronger.
“Going to Billingsgate Fish Market was a massive high point for me. I could have stayed all day – I am still talking about it with my staff!”
Alex doesn’t feel that there are enough opportunities for chefs to keep learning after they leave college, but found that the master class and chef tours were able to help fill this gap, as well as help the Hotel in achieving its ambitions.
