Chef Steve Phillips has been promoted to the role of Head Chef at Bagden Hall, the Classic Lodges country house hotel in Denby Dale, West Yorkshire, after four years working in the kitchens of its a la carte restaurant The Glendale.

Steve joined the team in January 2008 as a sous chef, having previously trained at Thomas Danby College and worked as a lecturer on catering at Wakefield College. Following his promotion, he will now head up a team of four other members of staff – the sous chef, the chef de partie, the commis chef and the breakfast chef.

Steve takes on responsibility for planning the menus, both for the restaurant and events held at the hotel, as he explains: “The menus are changed every three months to reflect seasonal changes and to enable us to cater with locally sourced food. Our priorities are the quality of the ingredients and offering good value for money.”

One of his ambitions as Head Chef at the hotel is to maintain its strong reputation for hosting events: “We take pride in catering for a large number of weddings and conferences, and we aim to generate the same amount of wedding business and event bookings.

“Ultimately, I would love for us to be awarded a Rosette rating. That would be a real mark of achievement for Bagden Hall and The Glendale.”

Steve’s promotion follows on from the annual Classic Lodges chefs competition, held at Bagden Hall, to highlight the budding talent of chefs working in the kitchens of 12 Classic Lodges hotels nationwide.

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