April 2018 - Spring has sprung with the new seasonal menus at BEEFY'S
With new menus launching this week in BEEFY'S Bar & Restaurant, we sat down with Jaime Lafuente, the Head of Food & Beverage at Hilton at the Ageas Bowl, for an insight on what Spring will taste like at BEEFY'S.
Given that the use of the freshest, seasonal ingredients is essential to the BEEFY'S ethos, which Spring ingredients have been showcased and celebrated in the new menus?
This Spring we've decided to showcase a great range of seasonal British ingredients, in typically delicious fashion, including rhubarb, fresh green peas, fennel, forest mushrooms and, of course, Hampshire watercress.
It's also very hard to beat rich and tender British lamb around this time of year and therefore it just had to be on our menu - it's so good we've included it not once but twice with our lamb shank and our new lamb burger!
Which dish on the menu is your personal favourite and why?
The grilled seabass, accompanied by sweet & sour fennel, is my absolute favourite for a fresh, light but still scrumptious main course that's perfect as the days grow longer and warmer.
However, I know our chefs particularly love the brand new Granny B's Fish Pie, which was created as a homage to every British Grannies' version of the classic dish and all of our collective experiences and memories of the tastiest and heartiest home-made fish pie.
Which dishes do you feel will prove the most popular and why?
The 16oz Chateaubriand is our signature dish and an absolute showstopper when carved at the table. It's the ideal dish to share with friends for a special occasion or a loved one for the ultimate romantic supper.
There's something delightfully uncomplicated and simply unbeatable about a good steak served with fries and salad, and of course we only choose meat of the finest quality to allow the meat to really take centre stage and ensure all the dishes in the BEEFY'S Grill are as delicious as they can possibly be.
What's new about these menus for BEEFY'S?
It's our chance to announce that Spring is here and to celebrate all that means for British cuisine. It's our opportunity to showcase the distinctive flavours of seasonal ingredients at their best and discover fresh, and ever-more scrumptious, ways to do so for our diners.
Although we have a good selection of vegetarian dishes on offer here, including the brand new woody and rustic Forest Mushroom Cobbler, meat has always been one of our specialities, and we've taken the chance to add even more meat to our menu with our spatchcock chicken, and the already-mentioned lamb burger, which is served with a mint yoghurt dressing for a mouth-watering BEEFY'S twist on the classic roast lamb with mint sauce!
January 2018 - Meet Miguel Luoma, the new Restaurant Manager at BEEFY'S
Please tell us a bit about your background.
I have many, many years of experience in food and hospitality. In fact, for around 40 years my family have owned both fine dining and casual restaurants back home in Alicante, Spain. I have now been working in the UK for 9 years, always in fine dining restaurants within luxury hotels, continuing to build my knowledge of not only food but wine also.
What inspired you to get into your current role?
I jumped at the opportunity to join BEEFY’S because of its focus on providing a best-of-British food and hospitality experience in the stunning surrounds of the Ageas Bowl. I am excited to add to the BEEFY’S legacy of a modern British Restaurant & Bar serving high quality, seasonal menus.
Role specifically, I take enormous enjoyment in training other members of staff to recognise a customer’s needs at any given time, and I would like to use this skill to continue to achieve ever higher customer satisfaction at BEEFY’S.
What is BEEFY'S 'all about' for you and what makes it so special?
For me, BEEFY’S is a truly unique, modern British restaurant. The focus on building a world-class wine selection and the superior, seasonal menus is fantastic and I think it’s wonderful that the restaurant continually looks to champion the British countryside, like its inspiration British legend Sir Ian Botham, with its use of the freshest, most local ingredients in all the dishes. The picture-perfect Ageas Bowl setting in the beautiful Hampshire countryside makes BEEFY’S even more special - sitting down to eat mouth-watering British cuisine overlooking the famous Ageas Bowl outfield being a particularly amazing experience!
What's your favourite dish currently on the menu in BEEFY'S?
Fittingly my favourite dish is beef, so the chargrilled ribeye steak with fries, slow cooked tomato, roasted shallot and a sprinkling of watercress would be fantastic!
What's in store for BEEFY'S Restaurant & Bar in 2018.
There’s so much to look forward to at BEEFY’S in 2018, including the release of 3 delicious new menus to reflect the changing British seasons – the first being our new Spring Menu set to be released on March 1st, so keep an eye out! We’ve also got lots in store for Mother’s Day, Father’s Day and Easter so I’m excited to see what’s ahead.
Overall, we want to carry on listening to the customer, making sure they continue to enjoying our authentic British food, as well as making sure they feel fully relaxed and at ease whenever they eat in BEEFY’S.
Away from BEEFY’S, food and hospitality, do you have any other hobbies or personal interests?
I love sports, especially tennis and going to the gym. In summertime, if the weather is good, I like to go to the beach and spend the day in the sun.
Name an interesting fact about yourself.
I studied in a French school back in Spain so I’m fluent in both verbal and written English, French and Spanish.
November 2017 - Introducing BEEFY'S new Head Chef, Peter Manner...
Let us know a little bit about your background...
I started my career in Bournemouth at The Carlton and Royal Bath Hotel where I did my training. I studied at Bournemouth College before going on to work all over the UK including Aberdeen, Northampton, Stratford upon Avon, Bath, and I also had the opportunity to live and work in Spain for a number of years.
What is your proudest moment as a Head Chef?
My career achievements so far include:being awarded 2 AA Rosettes in 3 different restaurants, as well as Wessex Chef of the Year for three consecutive years. I have also entered a number of Salon Culinaire competitions and have been awarded nine gold, 10 silver and 12 bronze awards.
What inspired you to become involved in cooking?
As a young boy I always loved to cook and I enjoyed watching cooking programmes - I particulary liked Keith Floyd for his natural approach.
What is BEEFY'S 'all about'?
BEEFY'S is all about keeping it British.
We have great produce in this country therefore all the produce we use is seasonal British food. We also look to move with the trends but keep some traditional dishes that are particular guest favourites.
What does the future hold for BEEFYS Restaurant?
The future here at BEEFY'S looks great! Our guests love British food – it’s here to stay. The produce suppliers we work with will ensure this continues and the British Farmers are making this happen with their supply of good quality meat and vegetables.
What are your thoughts on the new winter menus?
We have tried to put a selection of varied dishes on the menu so if you come two or three times you can try something different each time - I like to think we have something on the menu for everyone.
What are the dishes that have changed?
Most of the dishes have changed as the menu has a suitably wintery feel. We will start to think about the spring menu as the menu changes with the seasons and that reflects peoples eating habits (when it’s cold we want something warm and nourishing, and when it’s warm we want lighter options).
What is your Head Chef recommendation?
Well I recommend them all obviously! But it depends what dining mood you’re in – one of our steaks or the Tomahawk if you’re sharing, or if you’d prefer something lighter the cod is a lovely option.
For dessert, an apple & blackberry crumble has been one of my favourites for years.
Do you have any other hobbies or personal interests?
I love all sports (at my age it is just to watch them now). I also enjoy spending time with my grandchildren, twins aged four, whilst I love going for long walks with my west highland terrier, Dillon.
Name an interesting fact about yourself...
I have had the opportunity and privilege to share a bottle of red wine with Rod Stewart.
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