Tech

Arron Tye returns to Chester Grosvenor as head chef of La Brasserie

Previously a sous-chef at the venue, Tye was readjusted after spending a year as head chef at the Midland Hotel in Manchester.

Prior to that, he was a sous-chef at the Grobner Pullford Hotel and Spa in Chester and the Cardenpark Hotel in Cheshire.

His appointment at the hotel follows Elliott Hill’s appointment. Appointed as Chester Grovener’s new executive chef earlier this month.... Hill will oversee the hotel’s newly rebranded Arkul restaurant, which will replace Simon Radley of Chester Grovener, which opened in March.

New dishes on the La Brasserie menu include guinea fowl, pork terrine, smoked bacon chutney and brioche. Mushroom pichibie with tanworth cheese, celeriac, apples and verjuice. Cornfed chicken crown cooked on the Josper grill, leg meat and mushroom pies, grilled gem caesar, buttered kale, truffles and onions.

“I’m happy to be back in Chester Grobner and be part of the kitchen team at a very exciting time,” says Thailand.

“The recent appointment of Elliott as an executive chef and the impending launch of the hotel’s new restaurant, Arkle, mean that there is an incredible amount of activity around the hotel. La Brasserie We have always used fresh seasonal ingredients to create excellent dishes. We want to further enhance our reputation and can’t wait to move the restaurant to the next chapter. “

Regarding the appointment of Thailand, General Manager Richard Grove said:

Arron Tye returns to Chester Grosvenor as head chef of La Brasserie

Source link Arron Tye returns to Chester Grosvenor as head chef of La Brasserie

Related Articles

Back to top button