Leasowe Castle has welcomed head chef Andrew Wright to its team as part of an ongoing company expansion.
Wright from Wirral, will be heading up the venue’s in-house Brasserie 1593, as well as overseeing function, event, wedding menu design.
He has previously worked as senior sous chef and head chef in a number of top venues in the north west and the midlands.
He was a Gordon Ramsay scholarship finalist in 2004 and more recently, a Hotel Olympia Bronze Medallist in the Stadia Fine Dining Awards 2016.
Wright said: “I am thrilled to be joining Leasowe Castle, which has a reputation as one of Merseyside’s most luxurious venues. As head chef, I want my dishes to create a sense of excitement and variation, providing the perfect menu to match the occasion.
Leasowe Castle’s in-house eatery Brasserie 1593 serves up dishes with menu highlights including pan-fried sirloin served with grilled tomato, flat cap mushroom & watercress, duo of haddock with butter roasted & herb crumbed poached pearl potato and pepper stuffed with Mediterranean vegetables served with Moroccan cous cous.
General manager of Leasowe Castle Mike Dewey said: “We are delighted to welcome Andrew to the team, where he will manage the culinary operations throughout the venue. We are already renowned throughout the North West for our utterly unique dining experience whether it is a cosy meal with friends in Brasserie 1593 or a luxury wedding breakfast served in an idyllic fairy-tale setting.”
Leasowe Castle is currently in the midst of a £3m rebrand under the ownership of Bupa Gandhi who took over in May 2015.