"I am thrilled to be joining the Hotel at such an exciting time. The new restaurant will no doubt add hugely to the culinary experience of guests and visitors to The Cresta Court."
Simon joins the Cresta Court Hotel team from a role as executive head chef at the Copthorne Hotel Salford Quays and will be responsible for overseeing menu development and kitchen operations for the new ‘Townfields’ restaurant, scheduled to open June/July 2016, as well as the food operation for the Hotel’s extensive conference and banqueting business and Townfields café-bar.
He brings over 20 years of experience with him from hotels such as the five-star Lowry Hotel and the Marriott Victoria and Albert Hotel in Manchester, where he held sous chef and executive sous chef positions, and the 3 AA Rosette winning Nunsmere Hall in Cheshire, as well as time working for chef’s such as Gary Rhodes at Rhodes Restaurant.
The Hotel has invested nearly £1.5 million in its ongoing refurbishment and the venue has been transformed with a renovated reception, contemporary lounge-bar, refurbished bedrooms and new-look conference and banqueting suites.
Paul Hindley, general manager, of BEST WESTERN Cresta Court said: “I am delighted to have Simon on board as what is a very interesting and exciting stage in our redevelopment.
“We have relocated the new restaurant to the front of the Hotel, to give it a prime position in terms of accessibility and visibility for guests, and the refurbishment work is near completion. The new interior is a real departure from our old restaurant and brings with it a real sense of warmth and comfort, with contemporary styling and modern finishes.”
Paul added: “Next comes the food! And I am confident that with Simon’s vision, experience and creativity we will be offering some exceptional cuisine which will work well for our business and leisure guests, as well as conference and event delegates.”
Simon Hardman-Taylor added: “I am thrilled to be joining the Hotel at such an exciting time. The new restaurant will no doubt add hugely to the culinary experience of guests and visitors to The Cresta Court, and I am excited at the prospect of developing new dishes for the menus which reflect something of my own influences and passion for food.”