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PANORAMIC 34 - THE RESTAURANT ‘ BACK TO FRONT ’
We caught up with Panoramic 34 ’ s newly appointed Head Chef , Nathan Booth , along with General Manager , David Beaufort-Dysart , for observations , inspirations and advice for the next generation .
Who has been your biggest inspiration in Hospitality ?
David : I worked with a Maître d ’ in Bermuda called Larbi Chentouf . At the time I was a wine steward and had just started working in this award winning ‘ 5 Diamond ’ restaurant . Larbi had a very strict management style , I found it very hard at the beginning , however he became a mentor to me , teaching me the many facets of Restaurant Management and most importantly , the art of great service and guest interaction - he was a real master in this area especially . Also , Richard Schestak , an F & B Director , whom I had the pleasure of working with whilst in Dubai , a highly seasoned F & B professional and someone who had great business acumen .
Nathan : I would say one of my biggest inspirations is a toss-up between Paul Askew at the Art School or Rich Collingwood formally at the Lawn ’ s restaurant in Thornton Hall hotel . Both exceptional chefs in their own way and having a big impact on my career to where I am today . Paul was the first head chef I worked for back in the London Carriage works and he and the team showed me the ranks and techniques I needed to know starting out , then I bounced over to Rich who was at the Dining Room at Hillbark who had just won 3 Rosettes - a big achievement . So much respect and time for them both .
Where do you go to eat when not at Panoramic 34 ?
David : Liverpool and the North West has some amazing restaurants , my girlfriend Jane and I like Barnacle , Queens Bistro , and you cannot beat Mowgli for quality and value . My favourite after dinner venue is ‘ Puffin Rooms ’, a great humidor , a vast whisky selection with some real treasures for the whisky enthusiast . One of the best dining experiences I have had in the region was at Moor Hall .
Nathan : Since the pandemic , lots of new restaurants have opened within Liverpool and surrounding areas and we are very lucky for the food scene to be bouncing , it ’ s a joy for us to go out . But I like to go outside the area and head into Wales and the last place , I went down to was SY23 Nathan Davies in Aberystwyth , but I do like a Sunday breakfast at Sakara on Aigburth Road .
What would you say are the secrets for Front and Back of House teams working together ?
David : I think it is as simple as making sure the whole team understand that great service and food quality go hand in hand , you cannot have one without the other . Things have changed a lot , there was a time when a regular diner would know who the Restaurant Manager or Maitre D ’ was , they would be the one that would make sure you had your favourite table , know your preferences on the menu and what wine you liked . Nowadays everyone knows who the Chef is , sometimes his name is even above the door ( in case they forgot !) The limelight should be on both , many guests will not return to an establishment if the service is poor , even if the food is very good ( and vice versa )!
Nathan : It ’ s ‘ teamwork is dream work ’, we work together as one because if we work as individuals , we will get nowhere , also having a big respect between Front and Back of house and each other ’ s positions . I ’ ve come from a rugby background so I ’ m used to working as a team , bringing that into the restaurant and kitchen too .
Biggest Food / Service challenge ?
David : For Panoramic it ’ s trying to accommodate many guests requesting a window table , we have a system that works , however we cannot seat every guest on a window table ! All tables have excellent views , I myself have sat in the centre of the restaurant , you actually get a wide screen view , you can also people watch !
Nathan : Biggest challenge now is staffing , due to the pandemic it ’ s hard to find the right staff or even students . I ’ ve been working with the surrounding colleges in the area to see the future of our industry and convince them this is the right choice . I ’ ve stepped into Panoramic with a different style and presentation , so that ’ s my mission : to show my ideas and techniques and how I like things to be done .
How would you describe the Food / Service at Panoramic 34 ?
David : Nathan is very passionate about using local produce and only accepts the best in terms of quality , here in the North West we have so much around us , from ‘ Wirral ’ Salt Marsh Lamb to Liverpool Bay Seabass , along with lots of seasonable fruit and veg . I would say our menu is modern British , with an emphasis on locally sourced ingredients .
From the service perspective at Panoramic 34 we have a ‘ bespoke ’ style of service , guest engagement is key , we need to be the authentic host , people do not want the ‘ stuffy intimidating service ’ you can sometimes come across , as Ritz Carlton say ' genuine care and comfort of the guest is at our forefront '. Here at Panoramic 34 we have a large demographic of staff , many from different countries , each with their own personalities , we want our Front of House team to be ‘ present and really guest focused .’ I use the phrase ‘ we don ’ t look up at a guest , we don ’ t look down at a guest , we look them in the eye .’
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