As part of its £15 million investment, The Mere Golf Resort & Spa tells me it has expanded its food and beverage team and is officially re-opening this week.
The Mere’s food and beverage team now consists of 19 chefs working under Executive Chef, Paul Jobling, alongside seven kitchen porters, and 50 front of house staff. With two new kitchens and an additional £50,000 investment in kitchen equipment.
New recruits include Franck Armouet as Head Sommelier and Ben Lowe as Food Services Manager overseeing the new ‘Browns at The Mere’ brasserie.
Franck Armouet’s last position was Head Sommelier at the prestigious Whatley Manor, a 5-star Relais and Chateaux venue. Prior to that, he was Senior Sommelier at 5-star Ashdown Park, Assistant Head Sommelier at Gary Rhodes Tower 42 in London, and trained as a sommelier at The Goring in London.
Ben Lowe comes from the Grill on the Edge, in Alderley, Cheshire, where he was Restaurant Manager. Previous positions include Chef De Rang at The Hale Grill in Hale, Cheshire, General Manager at The Orangery, also in Hale, as well as Duty Manager at Tiger Tiger in Manchester.
“Bringing in new skills and experience to our food and beverage team is part of our commitment to delivering the first class dining experience that customers expect from one of the North West’s premier resorts. We’re delighted to have such a high calibre team in place prior to our re-launch,” comments Graeme Nesbitt, The Mere’s Resort General Manager.
“Our mission is to put our flagship restaurant, Browns at The Mere, on the map when visitors to the North West are choosing where to dine out. We’re also committed to providing the freshest seasonal ingredients on our menu wherever possible, sourced through our network of local suppliers. It’s important to us to support local food suppliers, so they get to benefit from our success,” comments Paul Jobling, Executive Chef at The Mere.