Spa and destination hotel Slaley Hall has added to its management team with the appointment of both an executive chef and a deputy general manager who each have strong food and beverage backgrounds.
The venue is always looking to develop what it offers to its customers, and the two new appointments are perfectly placed within the company to progress both the award-winning food offerings, and the high customer service.
Simone Arcucci joins Slaley Hall as deputy general manager from Amigo Hotel in Belgium, where he held the position of Rocco Forte Hotels food and beverage director. Simone, who is 38, will be assisting general manager Grant McKenzie with the day-to-day running of the hotel with particular focus on the food and beverage side of the business.
Simone’s hospitality experience and enthusiasm stems from his family’s restaurant in Capri, Italy. From working there at an early age, he then took his talents overseas and to different European countries where he completed a food and beverage management course at Cornell University in New York.
He brings to Slaley a wealth of knowledge from leading hotels such as Verdura Golf and Spa Resort in Sicily, the Capital Hotel in London and Mandarin Oriental Hotel also in London.
Simone said: “I have a strong food and beverage background so I am really looking to strengthen the team here at Slaley with my experience. We are planning to grow on this side of our already successful business and take it to the next level.”
Like Simone, Paul Bussey, who was born and bred in the North of England, has accrued a wealth of experience since completing his Professional Catering NVQ Level 1 & 2 at Darlington Technology College. Paul joins Slaley Hall from Rockliffe Hall Hotel where he was awarded two AA Rosettes for the Orangery Restaurant.
Paul has also worked in the highly-prestigious Jumeirah Lakes Towers in Dubai where he held the position of head chef. He has excelled in the culinary industry and won awards such as the Unilever Food Solutions Senior Chef of the Year Competition 2012 for the Middle East.
Paul will be responsible for the team of chefs in place at Slaley on a daily basis, producing all the new seasonal dishes for the menus at the Hadrian’s Brasserie, Duke’s Grill and the Claret Jug and driving the food offerings at Slaley Hall forward.
He said: “I believe a great emphasis of a menu should be on locally-produced ingredients to prepare food to the highest standards. My key aim will be to really cement Slaley Hall’s reputation as an amazing award-winning place to come and eat, by working closely with what is already a first-class team and tapping into Simone’s experience.”
The Edwardian hotel, set within 1,000 acres of Northumberland moorland and forest, has three restaurants; the award-winning one AA Rosette Hadrian’s Brasserie, the Duke’s Grill and the Claret Jug, and a further three food outlets; a bar, spa cafe and banqueting facilities for up to 300 people. Paul and Simone will work closely together to deliver guests the highest quality of food and levels of service.
General manager Grant MacKenzie said: “We are delighted to have both Simone and Paul on board at Slaley Hall. We are continually looking at ways to invest in the hall, to really drive it to the next level and to retain its position as number-one destination hotel in the area, and we are keen to develop the culinary offerings to our guests.”
For more information about Slaley Hall, phone 01434 673350 or 0871 222 4688 or email email@example.com