English Lakes Hotels Resorts & Venues has recruited Daniel Winstanley as the new Kitchen Head Chef at Low Wood Bay Resort Hotel & Marina, whilst Marc Sanders moves across from The Wild Boar to take the reins as Resort Head Chef.
The new appointments align with the 2016 expansion plans for the iconic 4 star hotel, which has been run by the Berry family for more than 60 years. Its redevelopment is set to be the largest at Low Wood Bay for over 150 years.
A former kitchen manager at Low Wood Bay, Daniel Winstanley has served as a senior catering lecturer at Wigan and Leigh College for the past seven years and now returns to the hotel group.
Daniel Winstanley is an experienced hospitality lecturer who has combined his teaching and cooking expertise to inspire his students. He qualified as a chef at Wigan and Leigh College in 2000, and went on to work at prestigious events such as Chelsea Flower Show and Royal Ascot. He attained his first role as a Head Chef at just 25 years of age.
Marc Sanders has been with English Lakes for over 22years and has played an integral role in developing The Wild Boar’s reputation for tradition and excellence by making full use of Lakeland’s natural larder and producing innovative and diverse menu ranges.
Marc Sanders is a former Lancashire Life Food & Drink Awards and Visit England Pub of the Year award winner who commenced his career as an apprentice in Keswick. He spent five years working in Switzerland and a year in London before running a restaurant in Portugal. He returned to his Windermere home before heading up the kitchen team at The Wild Boar.
General Manager of Low Wood Bay Resort Hotel & Marina Nevil Jeffery says: “These are two key appointments which will help shape the future of the resort’s kitchen and catering teams as we grow.
“Daniel brings a wide variety of skills, especially in developing young people, which will be key to the success of producing talented young chefs at the hotel. Marc comes with a wealth of experience and respect within the industry, all of which will be invaluable for our future plans.
“As well as bringing great knowledge and expertise to their new roles, both Daniel and Marc have a strong desire to ensure that our food quality and service provision meets the high expectations of our guests and visitors to the resort. I am sure they will both thrive in these new roles.”
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