Good things come in threes and that has been the case this summer for Tudor Park Marriott Hotel & Country Club in Bearsted.
In just a few short weeks, it has a new restaurant manager, a new head chef and a new restaurant and bar.
First to appear was the restaurant called the Cast Iron Grill and the Brew Bar Lounge. Tudor Park was the first hotel in Kent to have these new concepts which have been rolled out to a select 28 hotels throughout the UK within the Marriott Group. Designed to be a brand within a brand, the Cast Iron Grill menu is inspired by the modern British steakhouse, and specialises in 28-day aged premium British steak cuts, as well as old school classics, much-loved flavours from around the world and innovative new creations. A key focus will be seasonal ingredients sourced from British suppliers wherever possible.
The Brew Bar Lounge is a relaxed `no need to book’ environment with a menu of handheld snacks and sharing platters, a tempting range of traditional and trendy cocktails as well as fine wines, beers and hot drinks.
Then came new executive head chef, Susanto Bhattacharya, who arrived from his previous post as senior sous chef at the JW Marriott Hotel in Cairo where he oversaw a 131-strong team of chefs. The experienced chef has worked in some of the finest kitchens around the world including Raymond Blanc’s first Brasserie Blanc restaurant in London and the iconic Burj Al Arab in Dubai.
And the most recent arrival to Tudor Park is restaurant and bar manager Kostas Chatzouropoulos, a trained sommelier, barista and recently the conference and banqueting manager at the Aberdeen Marriott Hotel.
“The introduction of our new restaurant and bar concepts has created a ripple of excitement throughout the hotel, among staff and guests alike,” says Tudor Park hotel manager Nick Hawkes. “I am confident the enthusiasm and experience of Susanto and Kostas will contribute greatly to the success of Cast Iron Grill and the Brew Bar Lounge as part of the food and beverage operations at the hotel.”