Brad Instance is head chef at the Cottonwood Boutique Hotel in Bournemouth.
Here, he chats to Living about his day-to-day role, working as a team and what special events customers can look forward to.
Q: Can you outline your background in the industry – where you trained, where else you have worked etc?
A: College – two-year diploma in professional catering, including six months in a Michelin star hotel in south of France.
Work – four years at Bournemouth's Norfolk Royale Hotel, nine years at Forestdale Hotels and two years at the Marsham Court Hotel in Bournemouth.
Q: How long have you worked at the Cottonwood?
A: I have been at The Cottonwood Boutique Hotel for just over one year, however I previously worked within this hotel from 2011 to 2016 as the head chef.
Q: What is your job title and what does your role entail?
A: As head chef my job involves running the hotel kitchen on a daily basis, menu planning, rota planning, achieving the correct gross profit percentage and complying with Environmental Health Organisation regulations.
Q: How would you describe the food in the restaurant?
A: It is mainly traditional with a few dishes from around the world.
Q: How often does the menu change?
A: We offer seasonal menus.
Q: Is there an emphasis on local and/or seasonal produce?
A: I do try to use local suppliers where I can.
Q: How involved are the rest of the team when it comes to putting together new dishes?
A: I ask all of my team for menu ideas and use them if they are suitable for our clients.
Q: What kind of dishes do you have on the menu for autumn/winter?
A: We use seasonal menu ideas for all our menus.
Q: Are there any special offers/events coming up at the restaurant?
A: We are doing a Christmas package within our hotel, we will also be offering a Valentine’s Day dinner with a comedy night.
The Cottonwood Boutique Hotel, Grove Road, Bournemouth
01202 553183
thecottonwoodboutique.co.uk
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