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Priory Bay hotel hires new chefs

Fri 23 Nov 2012

Priory Bay hotel hires new chefs

The Priory Bay hotel has hired James Trevaskis and Oliver Stephens as head chef and restaurant manager of the establishment's restaurant, with the two Isle of Wight natives returning to the place where they started their careers in hospitality.

Childhood friends, the two men grew up together on the island before leaving to sharpen their culinary skills across the globe, working in London, Copenhagen and Paris.

Now they hope to revamp the Priory's food offering by utilising the abundance of local ingredients available on the Isle of Wight, reports Caterer and Hotelkeeper magazine.

Mr Stephens will take the role of head chef, having worked at the Michelen-starred Hotel de Crillon in Paris and spent two year's at Copenhagen's acclaimed Noma restaurant.

He told the magazine his experiences growing up on the Isle of Wight helped shape the direction he wants to take as a chef.

"Growing up on the island, gave me the opportunity to go fishing, crabbing and hunting for local Bembridge prawns, plus foraging for herbs, berries and mushrooms," he explained.

His new colleague Mr Trevaskis has been hired as restaurant manager following a period working at London's Gauthier Soho.

"When I worked at Priory Bay, while studying at university, I knew the hotel was a very special place. Oliver and I have always discussed its potential, charm and tranquillity," he said.

He expressed his delight at being able to return to the hotel and help shape its future.

Owner Andrew Palmer declared that the establishment has always been passionate about offering customers the best wine and food they can, and hopes the two new employees can help ensure a "fantastic" experience is provided to any visitors.

Set on a 60-acre estate, the Priory Hotel is one of the island's leading luxury hotels and includes a range of historic buildings, such as a monastery.ADNFCR-3083-ID-801494075-ADNFCR

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