• Latest News
  • Restaurant News
  • Hotel News
  • Catering News
  • Chef News
  • Pub & Bar News
  • Supplier News

Hospitality & Catering News

hospitality and catering news

Stephen Allison becomes Bromley Court Hotel Managing Director

August 7, 2018

Stephen Allison, Managing Director of Bromley Court Hotel

Stephen Allison has been appointed as the new Managing Director of the 117-bedroom Bromley Court Hotel in South London.

Stephen has a strong background in hotel management, joining The Bromley Court Hotel from Interstate Hotels where he was Cluster General Manager based in Southampton.

His career has also seen him work with Menzies Hotels and Macdonald Hotels.

He replaces Max Ball, who has left to pursue other interests.

“I’m looking forward to taking The Bromley Court Hotel into its next phase of development,” said Stephen. “Over the past three years the hotel has gone through a major refurbishment with redesigned bedrooms, bathrooms, public areas and restaurant. This phase of the work is almost complete so my ultimate goal now would be for the hotel to move up to a four-star rating from its current three-star, and to gain an AA rosette for the Garden Restaurant.

“I am very fortunate to be joining a fantastic team at Bromley Court, combined with huge support from the board of directors,” he added.

The Bromley Court Hotel has been owned by the Frenkel family since it became a hotel in 1931. The building was previously the Bromley Hill Estate, one of the UK’s great country properties with stunning views across what was then rural south London.

Set in two acres of picturesque landscaped gardens, the hotel is a popular wedding venue catering for all sizes of event for up to 180 guests.

In April 2015 the 180-cover Garden Restaurant was re-launched with a stunning regency-style makeover created by interior designer Joe Hoare, of Tunbridge Wells. Under head chef Steve Clark, along with Simon McNamara, formerly of Reeds Restaurant in Faversham, the hotel has since become a popular destination for diners, with a menu that makes great use of British produce such as roast breast of Suffolk chicken, seared cutlets of English lamb and black treacle-glazed trout.

For more information click here

Email Newsletter

Subscribe to our email newsletter and keep a close eye on the UK hospitality and catering business

Subscribe to the H&C News email newsletter

Subscribe to the H&C News email newsletter

LBC’s James O’Brien reports on the people and skills shortages in hospitality

https://www.hospitalityandcateringnews.com/wp-content/uploads/2021/04/james-obrien-27-april.mp3

Hospitality & Catering Jobs

Display Advertising with H&C News

Display Advertising with H&C News

Institute of Hospitality Golf Day in partnership with Caterer.com

Institute of Hospitality Golf Day in partnership with Caterer.com

Supplier News

Lakeland Dairies celebrate Afternoon Tea Week with Cake Stand Craft Kit Giveaway

Waste in hospitality not inevitable and can be managed

Talking hand sanitisers

Talking hand sanitisers help out at Birmingham 2022

How Regularly Should I Have My Restaurant Cleaned?

Birmingham 2022 Commonwealth Games celebrates sustainable cleaning

unspent-apprenticeship-levy-hospitality

More than £3 billion in unspent apprenticeship levy lost to the Treasury

Waste in hospitality is not inevitable and it can be managed

Waste in hospitality is not inevitable and it can be managed

Closed-Loop Keg Recycling

Beer Distributor uses Closed-Loop Keg Recycling to raise sustainability awareness

Mezcal Matching Recipe: Classic Mexican Carnitas

Score this September with Country Range’s new Cookie Pucks

Search h&C NEWS

Content Advertising with H&C News

Content Advertising with H&C News
  • Facebook
  • Twitter

Event marketing with H&C News

Event marketing with H&C News

News Categories

  • Latest News
  • Restaurant News
  • Hotel News
  • Catering News
  • Chef News
  • Pub & Bar News
  • Supplier News
Home | Privacy | Sitemap

Copyright © · Hospitality & Catering News