A Michelin food journey at the Feversham Arms
Michelin starred chef Chris Staines has joined the Feversham Arms Hotel as Food and Beverage Director which marks the start of an exciting new food journey for the hotel in 2011.
Chris 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.
Chris has returned to his native Yorkshire to take up the appointment. He commented "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."
Chris's appointment coincides with his latest quest to select his favourite food heroes of Yorkshire. He will work closely with these suppliers to showcase their fantastic produce, perhaps even helping create a couple of "Feversham only blends and creations" whilst developing the new innovative menus for the restaurant. The menu at the Feversham showcases the best that North Yorkshire has to offer including Yorkshire cheeses, game and an abundance of seafood from the North Sea
On the edge of the North Yorkshire Moors, the Feversham Arms is ideally situated to make the most of what the surrounding land and sea has to offer and making it easy to source quality ingredients from good local suppliers. Fans of the Feversham Arms and food lovers alike will be able to follow developments via an exciting new "Chef's Diary", a foodie blog by Chris and Simon who will share the latest "food heroes" news along with tips on seasonal food and recipes, plus going behind the scenes in the Feversham kitchen.
Chris had chosen Hodgson of Hartlepool who are regarded as one of the best fishmongers on the East Coast and Yorkshire Game who supply fresh, varied local (plucked, oven ready) game to quality restaurants in North Yorkshire as his first two "food heroes".
Managing Director, Simon Rhatigan commented "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 7 years and prior to that as Chef de Cuisine at Marco Pierre White's The Oak Room, which held 3 Michelin stars during his time with White.
