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.
Phone: 02382 027097