By Angela Green, Content Executive, H&C News: Head Chef hands over the baton after 32 years.
It’s the change of the brigade at one of Bournemouth’s top hotels as the head chef with over three decades behind him hangs up his whites.
This month has seen the end of a thirty-two-year career as head chef at Hotel Miramar on the East Cliff for Chris Rackham who during his time has led the kitchen team serving up a la carte menus, weddings and functions, a bar menu and countless breakfasts.
Hotel Manager Theo Iakimov said: “We have calculated that Chris and his team have prepared hundreds of thousands of meals, including over ninety thousand Sunday lunches and around five thousand Christmas day dinners. That is quite an accolade, especially as guests always compliment us on our quality food offer, whether they are here for a traditional afternoon tea, a bistro lunch, or a banquet. The Blakemore family, owners of the hotel, and the whole team thank Chef for his hard work, dedication and time leading the kitchen team and developing our food offer to the top quality it is today.”
Leaving his role in safe hands, Chris has passed the baton to the incoming head chef Robert Feuillet. Rob brings many years’ experience as an award winning, 2 rosette chef in restaurants and hotels across the UK and is very much looking forward to continuing to build the reputation of Hotel Miramar and Restaurant No 43 as a foodie destination.
Speaking of his new role Rob said: “I have enjoyed the hand over period with Chef Chris and his legacy is in safe hands. Hotel Miramar will continue to offer seasonal, locally sourced menu options, and I look forward to meeting guests who dine with us.”
Hotel Miramar is a forty-three-bedroom, four-star hotel which is also a popular wedding venue as well as being open to non-residents. Restaurant No 43 serves dinner and Sunday lunch, with the Ocean Bar & Terrace menu offering everything from lunches and light bites to the Miramar award-winning afternoon tea by the sea.
Theo added: “We have appointed Rob to oversee the culinary direction of the hotel, continuing the excellent reputation that Chris has established. Food always has, and always will be a big part of the Miramar experience and we are excited to continue delighting our patrons with fabulous food.”
