Simon Bolsover to head up chef brigade at The Coniston Hotel ahead of kitchen investment

The Coniston Hotel Country Estate and Spa, near Skipton, has welcomed Simon Bolsover to the role of executive head chef in a position created to bolster the property’s F&B offering.

Bolsover joins the hotel from Macdonald Hotels and Resorts, where he was executive chef for its North West region, heading up the food and beverage offering at five hotels including Old England Hotel and Spa in Windermere and Ullswater-based Leeming House.

Prior to this his most notable stint was six years as executive chef at Great Fosters Hotel in Egham, Surry where he oversaw its three Rosette fine dining restaurant, banqueting operations, numerous syndicate rooms and a bar and lounge.

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He also boasts experience at the likes of Seaham Hall in Durham, following its multi-million pound renovation and Le Manoir aux Quat’Saisons in Oxfordshire.

Now as part of his new role at The Coniston Hotel, Bolsover will look after a kitchen team of 20, working across the whole food and beverage offering to up standards and develop new menus.

An investment programme will also be rolled out in the kitchen as the property bids for Rosette success.

Nick Bannister, director at The Coniston Hotel Country Estate and Spa, said: “The whole Coniston team is excited we’ve managed to attract someone with Simon’s enthusiasm and pedigree. Our food and beverage team is passionate about what we deliver, but are equally as passionate about evolving our food experience, and are looking forward to working with Simon to achieve this.

“As a business, we’re continually investing in the Coniston. Our current focus is to build on our excellent food and beverage offering in the coming two years. We’re aspiring for AA Rosettes and we’ll also be working with Simon on an investment programme to upgrade our kitchens.

Bolsover added: “The Coniston already has a strong reputation for creating dishes centred on quality, locally sourced produce but its estate on a plate offering is what really stood out to me. There’s just something about knowing your food has been shot on the estate and served on your plate that very same day. You don’t get this in many places.

“I’ll be looking to develop this and also to incorporate more home-grown produce into the menus. The Coniston has a massive 1,400-acres and I’d love to see the team serving from a kitchen garden one day.”

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