Simon Bolsover joins the Coniston hotel in Yorkshire as executive head chef

12 February 2018 by
Simon Bolsover joins the Coniston hotel in Yorkshire as executive head chef

Chef Simon Bolsover has joined the Coniston Hotel Country Estate and Spa, in North Yorkshire, as executive head chef.

Bolsover has been tasked with developing the dining option at the four AA-star hotel, in Skipton while mentoring a team of 20.

He said: "The Coniston already has a strong reputation for creating dishes centred on quality, locally sourced produce but its estate on a plate offering is what really stood out to me. There's just something about knowing your food has been shot on the estate and served on your plate that very same day. You don't get this in many places.

"I'll be looking to develop this and also to incorporate more home-grown produce into the menus. The Coniston has a massive 1,400 acres and I'd love to see the team serving from a kitchen garden one day."

The 45-year-old chef joins the Coniston from Macdonald Hotels and Resorts, where he served as executive chef for five hotels in the North West including Old England Hotel and Spa, in Windermere, and Ullswater-based Leeming House.

Bolsover has previously worked in restaurants and hotels including Great Fosters Hotel in Egham, Surrey; Seaham Hall in Durham and Belmond Le Manoir aux Quat'Saisons in Great Milton, Oxfordshire.

Nick Bannister, director of the Coniston, said: "The whole Coniston team is excited we've managed to attract someone with Simon's enthusiasm and pedigree. Our food and beverage team is passionate about what we deliver, but are equally as passionate about evolving our food experience, and are looking forward to working with Simon to achieve this.

"As a business, we're continually investing in the Coniston. Our current focus is to build on our excellent food and beverage offering in the coming two years. We're aspiring for AA Rosettes and we'll also be working with Simon on an investment programme to upgrade our kitchens. Simon's arrival is particularly good news for our existing kitchen team who are keen to evolve themselves."

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