The Mere Golf Resort & Spa in Knutsford, Cheshire, has made a series of F&B appointments ahead of the opening of its 81-bedroom luxury hotel at the resort next week.
Franck Armouet has been appointed head sommelier and Ben Lowe food services manager, overseeing the resort’s new flagship Browns at the Mere brasserie.
Armouet joins the Mere from the five-star Whatley Manor, where he was head sommelier, having previously worked at Ashdown Park in Sussex and Tower 42 and the Goring in London.
Lowe joins from the Grill on the Edge, in Alderley Edge, Cheshire, where he was restaurant manager. He previously worked at the Hale Grill and at the Orangery, in Hale, Cheshire.
The Mere is launching two new restaurants, Browns at the Mere and the Club Lounge, offering an informal dining experience and overlooking the resort’s championship golf course and the Mere lake.
Graeme Nesbitt, general manager at the Mere, said: “Bringing in new skills and experience to our food and beverage team is part of our commitment to delivering the first-class dining experience that customers expect from one of the North-west’s premier resorts. We’re delighted to have such a high-calibre team in place prior to our relaunch.”
Executive chef Paul Jobling added: “Our mission is to put our flagship restaurant, Browns at the Mere, on the map. We’re also committed to providing the freshest seasonal ingredients on our menu wherever possible, sourced through our network of local suppliers.”
By Kerstin Kühn
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