At The Restaurant and Bar its not just about the delicious food, it’s also about a relaxed, professional service that adds to your overall enjoyment.
We believe creating this environment starts with the right people – and we’d like you to meet some of the team at The Restaurant and Bar, Bristol.
Matthew Dyson, Restaurant Manager
Matt started his career as a bar assistant with Whitbread. Keen to learn more, he soon progressed in the industry and has held jobs with The Tanner Brothers and most notably, with Raymond Blanc. He continues to push himself at every opportunity and is looking forward to further develop the restaurant to create a really special dining experience.
Mike Riordan, Head Chef
Having worked for the company for 20 odd years, it’s probably fair to say that Mike has seen and done it all! He began his career with Shire Hotels when he was working at North Lakes Hotel & Spa before relocating down South in 2002. He recalls “I went to cosmopolitan Bristol, where I was as much a foreigner with my northern accent as the foreign nationals working in the hotel’. Mike is part of the furniture now though and has a great presence within the hotel. When not in the kitchen, he spends one day a week teaching at the local college, lining up the next generation of Shire chefs.
Daniel Whitlock, Sous Chef
Daniel joined the hotel back in October 2005 as a Commis Chef and worked his way through the ranks until January 2011. At this point, wanting to expand his horizons, he left us to work in a nearby restaurant. However, we were very happy when Dan re-joined the team in January 2013 as Sous Chef, bringing his new found experiences with him. He’d love to open his own restaurant one day so look out for his name in the future!