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  • Tim Rumney & Les Asplen
    Caption: Tim Rumney & Les Asplen

    So excited that we are the first property in Great Britain to get the new Best Western signage which arrived on October 5th.

    Les Asplen, managing director of Best Western GB, joined Tim Rumney, our MD, to unveil the new signs, which will feature on all of the group’s 4,100 hotels in more than 100 countries – including 267 in Great Britain.

    Tim said: “I am delighted that the hotel was chosen as the first property in the UK to carry the new Best Western brand signage. “We have spent the last three years updating and upgrading the hotel’s facilities with over £3.5 million invested, and have had wonderful feedback from guests.

    “So to be the first hotel chosen for the new brand signage really is a huge honour.”

  • There was great fun and success had by all last weekend, as we were proud to be the tournament kit sponsers for the second year running, for the Grove Park Squash Club in Cheadle Hulme, at the North West Regional Masters Squash Tournament held at the Club from Friday 27th February to Sunday March 1, 2015.

    The Hotel joins co-sponsors, Total Fitness, Mark Davenport Builders, Bar Code Recruitment, CourtCare and ipro Sports in helping to supply tournament kit for members of their 14 teams.

    More than 20 players from the Club were amongst 130 players from around the country who took part in the knockout style North West Regional Masters Squash Tournament. Top players that earn sufficient points at both this tournament and other tournaments played throughout the last year will then have the opportunity to represent England in the Home International tournament.

    Paul Vale, the tournament organiser, said that kit sponsorship was important: ‘As continues to provide us with the financial support to raise the profile of the Club and squash in general across the region.’

    He added: ‘The Club has team members aged under 12 years to 75 years old, so it is a sport that can appeal to all ages and continues to attract new players from the area. Without the help of local businesses such as the BEST WESTERN PLUS Pinewood on Wilmslow, this just wouldn’t be possible.’

    The Hotel was delighted to be able to support the Club once again. Their work in bringing the sport to the local community and especially its appeal to people of all ages is superb and we are delighted to help them wherever we can.

  • This month we are the proud sponsers of the North West Regional Open Masters Squash Tournament 2015.

    Why not come on down and show your support across the weekend of 27th - 1st March.

     

  • Well the clocks have fallen back and the nights have drawn in, winter time is upon us... I guess we can’t complain that the weather is cooler; we have had a glorious summer. The Festive period is in our sights with our first Christmas Party taking place at the end of this month, another year has flown by!

    Talking of the festive season….

    Why not join us in Restaurant One Eighty on New Year’s Eve where you will enjoy a welcome champagne reception from 7pm followed by a superb five course meal from 8pm prepared by our Executive Head Chef Colin Starkey and his Team. Our resident pianist will entertain you throughout the evening. Only £65.00 per person or £220 per couple dinner, bed and breakfast. For more information please contact the Hotel Reception Team.

  • Fresh from his success on BBC’s Great British Menu, Mark Poynton, of Michelin starred Alimentum in Cambridge, returned to his north west cooking roots to host an exclusive event with his good friend, One Eighty’s executive head chef, Colin Starkey. On Friday, 40 lucky guests were invited to table-by-table kitchen access to experience Mark’s award-winning culinary skills up close, before enjoying his specially chosen, seven course tasting menu in the restaurant.

    Although now a respected name in the business, Mark fell into his career by chance when, at just 15-years of age, he took a part-time waiter job his grandmother had arranged for him at the Queen Hotel in Chester. Within six months Mark's enthusiasm had caught the attention of the hotel’s executive chef, Ian McDowall, and a year later the pair moved to Shrigley Hall Hotel, where Mark was made commis chef.  It was here that Mark met Colin Starkey, and the pair have remained firm friends ever since.

    North west foodies might also remember Mark from the time he spent alongside Paul Kitching at the former Michelin-starred, Juniper in Altrincham. From there he moved to Cambridge where his success continued. He is now chef patron of the Alimentum, which has won numerous awards, including a Michelin star and 3 AA Rosettes, and he recently appeared on BBC 2’s Great British Menu, reaching the Friday final for the Central region.

    Mark applies classic cooking techniques to seasonal British produce to achieve complexity of both flavour and texture. Like Colin, who ensures that the majority of suppliers to One Eighty are located within 40 miles of the chef’s table, Mark is also serious about the effect that his business has on the ecosystems it relies on. Both chefs are keen supporters of local, seasonal produce as well as animal welfare, only cooking ethical foie gras and exclusively sustainable meat and fish.

    Together, the two chefs devised a mouth-watering menu for the £60 per head event on Friday 26th  September, which celebrated seasonal produce and local suppliers, with dishes including Mark’s grilled plaice with langoustine, fennel, cucumber and seaweed, as featured on Great British Menu.

    Chef Colin Starkey said: ‘When I first met Mark he was a young, cheeky chef who wanted to learn and it was clear from the start that he was talented and would go far. He was always a pleasure to teach and to work with, and I feel proud that I had something to do with shaping his early career. Since our time at Shrigley we've become good friends and we share the same values of ethical produce for our cooking. It’s been fantastic to get back in the kitchen together and to offer our customers the chance to watch a Michelin starred chef at work.’

    Mark adds: 'It’s been a great pleasure to be back in the north west and cooking again with Colin. My desire to cook professionally came from watching what went on behind the scenes of a restaurant, so it was fantastic to offer this opportunity to other people. And, who knows, by opening our kitchen perhaps we might have inspired someone else to have a go, and make cooking their career too.’

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Our clients say…

  • Thank you all for New Year's Eve! We were greeted by very friendly staff, the Tatton Suite was set out beautifully, the buffet was excellent (compliments to the Chef and all his staff) there was everything one could wish for. The DJ was great! Thanks to Ric Walker and his bar staff who worked so hard. Will definately come again.

  • Really enjoyed ourselves at our Christmas Party and everybody said how lovely the food was. Many thanks for a great night and thanks to all the staff who were great