David: For Panoramic 34 one of the service challenges is trying to
accommodate window tables for everyone, some guests take this
very personally if they are unable to be seated near a window. The
food and service should be paramount and ‘a view’ can be seen
from all around the restaurant. I myself have sat in the centre of
the restaurant many occasions and found I had access to both the
amazing views.
How would you describe the Food / Service at Panoramic 34?
Elliot: The food style is modern British - we take inspiration from
the seasons and the best British produce we can get. The service
style is professional and personable, as a whole we try to read the
guest the best possible. We have to remember that many guests
come for very special occasions, as David the General Manager
says ‘Ladies and Gentlemen serving Ladies and Gentlemen’.
David: At Panoramic 34 we have a ‘bespoke’ style of service,
engaging with the guest is key, this is an area we focus on. We
make sure that the technical side of things are taken care of also:
timeliness, attentiveness, product knowledge, reading the guest
etc. The new menu that Elliot has created is phenomenal, it's
modern British with a creative twist. It’s a true ‘flavour experience’
Favourite wine / food?
Elliot: I wish I knew more about wine than I do, it’s a string
that needs adding to my bow! I shared an excellent bottle of
Gusbourne Guinevere recently, a British wine that’s true class!
Food changes often, I just follow the seasons, but something
that I never tire of is Cheshire Cheese. I grew up in Cheshire
and my mum always had a block in the fridge and now I do too!
Ashamedly I even grate it on pasta, I find the crumbly citrus
flavour works very well with it.
David: I have always enjoyed full bodied reds and tend to enjoy
wines mainly from N. Rhone, Rioja and also Argentina. Favourite
food unfortunately goes against the current vegan trend as I do
love a good quality cut of steak.
How would you define great food and great service?
Elliot: Defining something great that can be very subjective is
often difficult, I try to be as objective as I can. That is I might
not like a particular ingredient, but if the ingredient is quality
prepared well then that’s ace. The beauty of food can be great in
both simplicity and complexity. There’s a pizza place in Chester
market that does amazing sourdough pizzas (stile napoletano)
which is incredible. Food with thought, passion, quality in
produce and preparation in whatever guise is what I find great.
With service again it’s very subjective, but the art of reading a
guest is underrated, some guests want to know everything, some
just want to enjoy the dinner with the person they’re with.
service to that. Being genuine is also key. We like to say we are
Ladies and Gentlemen serving Ladies and Gentlemen. The food
needs to match the service also, quality, and flavour are key, it can
be very simple food as well as technical.
Any guilty pleasures?
Elliot: I don’t feel guilty about this but a malted milkshake from
five guys is brilliant! That and every so often we have a ‘kids tea’
which will include smiley faces and beans.
David: Sticky Toffee Pudding and I also enjoy chocolate far too
much! Cuban Cigars, Single Malt, Red Wine, Bubbly, Bourbon…
so haven’t got many really
Favourite dish / wine on the menu?
Elliot: My favourite dish is the duck, we get whole salt aged
goosnargh ducks which we break down and treat with as much
respect as possible. The salt aging boosts umami and gives an
extra meatiness to the duck. We don’t over complicate the garnish
so the product speaks for itself. We marry it with salsify for
earthiness, curd for a bit of soft citrusy comparison and lovage
which is one of my favourite ingredients! I haven’t tried enough
of the wine list yet though!
David: The ‘Burts Baby Blue Cheese’, on our lunch menu is
my personal favourite, the balance of sweetness and saltiness
from the cheese and candied walnuts along with the crisp cool
freshness of the leaf salad all marry together for what I think is
the perfect starter! As for wine it would have to be the Sharpham
English Pinot Noir from Devon, great quality Pinot and on par
with many AOC Burgundies in my opinion! Lovely red fruits,
almost crunchy - with wild strawberry and cherry and a hint of
spice. This wine is very popular at Panoramic, we serve it by the
glass also.
What advice would you give to someone starting out in
Hospitality?
Elliot: First one would be to listen - be a sponge. Write everything
down and never underestimate anyone, everyone has a lesson
for you and that never stops throughout your career. The never
stop improving philosophy is something I’ve always had and
promote in every team, get to a level, look at it, improve it and
keep pushing.
David: I think Hospitality is currently one of the most exciting
industries to be part of. New food trends are on the rise and
people’s interest in knowing more about their food (where it
comes from) and wines in general has never been so high. For
anyone entering their first role in hospitality, I would say absorb
as much as possible, read, learn then experience for yourself.
David: The service is definitely part of the ambience, it’s about
anticipating what the guest wants, reading them and tailoring a
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