11-06-2007, 07:54 AM
Hi all
Am currently recruiting staff for the opening of a new restaurant in the SE area of Milton Keynes.
We're looking to achieve a Michelin star and become the best restaurant within a 20 mile radius.
If you know of anyone that is youngish, hungry to achieve, able to deliver ITO service, skills, grooming and personality, please do get them to get in touch.
A little about the restaurant:
45- 50 cover fine dining restaurant inside; 60 cover ‘al fresco’
A restaurant theme that has its roots in Cape Town fine dining and its delivery in the UK. Note: Not South African: Cape Town has a Mediterranean climate – so in essence the restaurant will have the European influences.
The restaurant will be small, intimate and housed in a series of rooms (an old house with high ceilings, woody and warm; contemporary yet classically elegant): ‘Going to someone’s house for dinner’ experience as opposed to a huge hangar-like restaurant where you’re one of a hundred or so diners.
The atmosphere is relaxed with a warm, inviting, elegant yet contemporary look.
The menu is limited to celebrate the seasons locally. A tasting menu of dishes will be available along with a wide variety of the wines on offer being available by the glass and carafe. Filtered tap water will be available as a matter of course – prior to the bottled water.
An outside dining area, along with a Chef’s Table will be available. [I][SIZE="1"]The chef’s table is a later project and might be relocated to a private dining area.[/SIZE]
The cuisine is where tradition meets contemporary with the classics and comfort foods being prepared with attention to detail. ’Country cooking, emphasis on classical traditional dishes’, with a touch of elegance and sophistication.
The style is New World meets the Old with emphasis on traditional dishes, regionally sourced produce and award winning/ celebrated wines.
The service is discreet, professional and sleek: Attentive and friendly without being overbearing. The hospitality is that you’d get from a visit to the Cape – warm, inviting and ‘like meeting an old friend’ at dinner. Without being familiar.
The outside garden area will be formal gardens with seating, fresh vegetables/ herbs growing.
Within 18months a bespoke ‘grows to order’ service provided by owner’s farmland within 20mile radius: from Ducks to herbs, vegetables and other farm produce.
The following menus will be available:
Lunch, pre-theatre, Dinner, tasting/ gourmand with/ without wine recommendation, set menus, function menus, speciality menu and will change seasonally.
The Carte will be limited to 5 core starter, main, and dessert with daily changing items (to a maximum of 6 total) from market – menus to be printed daily.
No large tables – maximum of 6 persons per group. Service charge limited to optional 10% for tables of 4 or more.
Live bookings available via the Internet and our Website[/I]
Please note: Highjacking of this thread will result in the comments being deleted
Thanks
G
Am currently recruiting staff for the opening of a new restaurant in the SE area of Milton Keynes.
We're looking to achieve a Michelin star and become the best restaurant within a 20 mile radius.
If you know of anyone that is youngish, hungry to achieve, able to deliver ITO service, skills, grooming and personality, please do get them to get in touch.
A little about the restaurant:
45- 50 cover fine dining restaurant inside; 60 cover ‘al fresco’
A restaurant theme that has its roots in Cape Town fine dining and its delivery in the UK. Note: Not South African: Cape Town has a Mediterranean climate – so in essence the restaurant will have the European influences.
The restaurant will be small, intimate and housed in a series of rooms (an old house with high ceilings, woody and warm; contemporary yet classically elegant): ‘Going to someone’s house for dinner’ experience as opposed to a huge hangar-like restaurant where you’re one of a hundred or so diners.
The atmosphere is relaxed with a warm, inviting, elegant yet contemporary look.
The menu is limited to celebrate the seasons locally. A tasting menu of dishes will be available along with a wide variety of the wines on offer being available by the glass and carafe. Filtered tap water will be available as a matter of course – prior to the bottled water.
An outside dining area, along with a Chef’s Table will be available. [I][SIZE="1"]The chef’s table is a later project and might be relocated to a private dining area.[/SIZE]
The cuisine is where tradition meets contemporary with the classics and comfort foods being prepared with attention to detail. ’Country cooking, emphasis on classical traditional dishes’, with a touch of elegance and sophistication.
The style is New World meets the Old with emphasis on traditional dishes, regionally sourced produce and award winning/ celebrated wines.
The service is discreet, professional and sleek: Attentive and friendly without being overbearing. The hospitality is that you’d get from a visit to the Cape – warm, inviting and ‘like meeting an old friend’ at dinner. Without being familiar.
The outside garden area will be formal gardens with seating, fresh vegetables/ herbs growing.
Within 18months a bespoke ‘grows to order’ service provided by owner’s farmland within 20mile radius: from Ducks to herbs, vegetables and other farm produce.
The following menus will be available:
Lunch, pre-theatre, Dinner, tasting/ gourmand with/ without wine recommendation, set menus, function menus, speciality menu and will change seasonally.
The Carte will be limited to 5 core starter, main, and dessert with daily changing items (to a maximum of 6 total) from market – menus to be printed daily.
No large tables – maximum of 6 persons per group. Service charge limited to optional 10% for tables of 4 or more.
Live bookings available via the Internet and our Website[/I]
Please note: Highjacking of this thread will result in the comments being deleted
Thanks
G