Wirral Life March 2020 | Page 40

W L TABLE TALK WITH PANORAMIC 34 Wirral Life talk to Panoramic 34’s newly appointed Head Chef, Elliot Hill, along with the General Manager, David Beaufort-Dysart. Who has been your biggest inspiration in Hospitality? Elliot: It’s very hard to pick just one, I cannot single one person out as I’m fortunate to have experienced hospitality at many levels with many incredible chefs. There are so many amazing chefs to take inspiration from. You take inspiration from them all and create your own style and path. Technically not in hospitality but the biggest inspiration and driving force has been my wife, she’s the one who has told me I can when I’ve thought I can’t, picks me up and pushes me on, I’m very lucky! David: I worked with a Maître d’ in Bermuda called Larbi Chentouf, at the time I was a wine steward and had just started at this ‘5 Diamond’ fine dining restaurant. Larbi had a very strict management style and at the beginning he just grilled me constantly. After a shaky start I started to finally prove myself, he became a mentor to me and took me under his wing, he taught me the many facets of restaurant management and most importantly, the true art of restaurant service and guest interaction - he was truly a master in this area. Where do you go to eat when not at Panoramic 34? Elliot: There’s not just one place. We tend to go around as many places as possible, a different one each week! The buzz that’s in Liverpool and the North West at the moment is amazing. The most outstanding meal I had last year was at Moor Hall - that’s as good as it gets! Other than that I tend to prefer relaxed restaurants with great food and atmosphere, Porta in Chester is amazing for that! David: Liverpool and the Wirral has some amazing restaurants, my girlfriend and I go to Queens Bistro, close to the Liverpool Town Hall - they do exceptional bistro food, also a great selection of organic and natural wines! One of the best dining experiences I have had in the region was at Moor Hall. 40 wirrallife.com What would you say are the secrets for Front and Back of House teams working together? Elliot: The secret to front of house and back of house cohesion is the same for many teams - you have to have the shared ambition of creating a great experience - you have to build that trust in each other and have to have the belief in both sides. I can’t stand ‘in service arguments’ that happen in too many restaurants, it has to be professional and the guests experience is paramount. The front of house has to trust and listen to the chefs who run service, and the chefs have to trust that the front of house has every guests best experience at heart. David: I think it’s about having respect for each role, knowing the pressure each team face and regular communication. Involving everyone in menu tastings is key and allowing everyone to have an opinion. Biggest Food / Service challenge? Elliot: Finding the right people is massive, wherever you work. I’m lucky to have inherited a fantastic kitchen with credit to the previous Head Chef Dom, the team here at Panoramic 34 has bags of potential. We’re in quite a volatile industry in the sense that some restaurants are revolving doors. Finding the right staff, inspiring and growing that staff is a challenge. Another is trying to convey and translate on the plate the inspiration behind each dish, the quality ingredient, the skill of preparation and thought of building that dish and that meal - that’s where front of house comes in. To have the respect that the chef team have spent a very long time developing a dish, training the staff to prepare and make it, the hours spent in the kitchen itself, the producers of said ingredients and then to have that same knowledge of the product.