F & B
in our Dungeon Restaurant , we are now offering our new signature starter , steak tartar , prepared tabloid from a trolley ,” says Chris Murphy , director of food and beverage . “ Likewise , in our George V Restaurant , we have elevated our signature beef trolley by offering to flambé it at the table , as well as carve . Its ’ a very simple way to have engagement with guests and showcase the front of house skills .”
During the lockdown period , chefs were exploring their interests and continuing to develop their skills , and the Ashford Castle ’ s service team underwent consistent training so both the front and the back of the house were ready when guests returned . “ We did virtual trainings with suppliers and did tastings , and we also had meaningful discussions on what we could improve and how ,” Murphy says . “ It meant that when we got back into the operation , our staff were fully engaged and could easily transition back . We were fortunate that all staff were kept on board by our wonderful owners , which was a rarity around the world , let alone in Ireland .”
Semi-private dining room at Upper House ’ s Salisterra restaurant in Hong Kong
Outdoor service and performance at the Red Lion Inn , Stockbridge , Massachusetts
94 hotelsmag . com July / August 2021