The Sunday roasts are always so popular at The Runnymede. How do you maintain the quality and keep customers coming back?
We use quality suppliers, fantastic ingredients and I am very lucky to have a great team that know exactly how to cook them. Our salad buffet is always heaped high with fresh produce, sliced charcuterie and the ever-popular crevettes with Marie Rose sauce.
For the main course, the 5 bone rib of beef is always the star of the show; Scottish beef that’s been aged before being slow roasted overnight to ensure we keep it pink all the way through and incredibly tender. This is served alongside our signature pulled pork and rotisserie chicken with heaps of gravy. There is always a beautiful nut roast for our vegetarian guests as well as an abundance of vegetables, cauliflower cheese and of course, HUGE Yorkshire puddings. If after all of that our guests have room for more, there are plenty of choices for dessert…all freshly made by our pastry team on-site.
What’s different about working as a chef at The Runnymede?
The Runnymede is a great place to work as a chef. We have a professional yet friendly atmosphere, everyone knows everyone within the hotel so you’re not just a number. Working at the hotel we get some really good perks like use of the gym and that’s not even mentioning getting the chance to cook outside in front of our guests at the River Hideout during the summer.
We have a broad range of chefs within the brigade, some with many years of experience and some with very limited experience. It is a great place to learn and develop not just culinary skills but also in other areas, with courses for all levels from basic first aid training right up to food safety and other management courses.
If you want to see more of what we get up to you can see some behind the scenes shots on my Instagram at chef_paul_reader or if you’re interested in hearing about opportunities we have in the kitchen please email an up to date CV to email@example.com