Catering @ Culzean
The catering department at Culzean Castle has experienced
some difficult times over recent years. With management of the
catering department being undertaken by five different
temporary managers it was inevitable that the standards of
food quality and service should have been difficult to
maintain. In addition, this included a period of major
upheaval involving extensive reconstruction and decoration
work to the restaurant facilities. Unfortunately, following
the old adage "once bitten twice shy", some visitors during
this period might have been put off from using the restaurant
at Culzean.
 Since
last Easter however, the catering department has had a new
Catering Manager, Chris Gilroy, and the future is looking
bright. With his newly appointed Chef De Maison, major changes
are taking place that will make the restaurant a popular and
successful venue, not just for one-off visitors to the castle
but for regular local members looking for a nice meal out.
Chris is determined to ensure top-quality food served
efficiently in an attractive and comfortable environment and
at a rate that competes well with other restaurants in the
vicinity.
A comprehensive staff training programme has been
implemented to ensure that catering staff are properly
inducted into the team and receive effective ongoing training
in health and safety, first aid and customer care. In a
commercial restaurant the staff come into contact with many
potentially dangerous chemicals that are used to ensure a
clean and healthy kitchen and eating area. These chemicals are
far more potent than the ones used in a normal domestic
environment so effective training ensures that they are used
safely, effectively and efficiently. There's a lot more to
customer care than just smiling and being polite. Staff must
be able to deal with a wide range of incidents that might
include accidents, potential confrontations, or medical
emergencies. With training, the staff can handle these
situations successfully; ensuring visitors have a safe and
enjoyable experience, and giving staff confidence and pride in
their work. An effective training programme is not only good
for team building, but will provide staff with additional
career opportunities. In fact, Chris is hoping to develop a
full programme of catering training at Culzean which will
integrate well with similar programs such as the stonemason
apprenticeships operating on the property.
 The
catering department also takes environmental issues seriously.
A busy restaurant can create large quantities of waste, and
through the sale of packaged goods it can cause a significant
litter problem. All food in the restaurant is prepared daily
from fresh produce which not only provides high-quality food
for visitors, but also reduces the amount of waste packaging
that is normally associated with frozen or pre-packed foods.
Sandwiches available at the restaurant will be packaged in
biodegradable materials from this spring which not only means
that the waste can be recycled but also helps reduce the
litter problem in the park. All waste at the restaurant is
carefully recycled.
The two main restaurant options available to visitors are
the Home Farm Visitor Centre restaurant and the Stables
restaurant near the castle. The restaurant at Home Farm will
cater for the bulk of family visitors whilst the Stables
restaurant currently undergoing major refurbishment, will
provide a quieter and more sophisticated environment.
Chris and his Chef De Maison have quality food at the heart
of their strategy for success at Culzean, and this includes
ensuring that all the food at Culzean is now cooked with fresh
produce and no additives.
 At
the Home Farm visitor centre restaurant, two or even three
soups are offered each day with lots of variety including such
favorites as French onion, Ham & Pea and Cullen Skink. Two
main dishes are available which change each day and a hot
desert is available. In addition to main meals there are a
range of lighter options including sandwiches and jacket
potatoes with a range of fillings (three hot and two cold
fillings). A wider variety of kids’ meals are on offer now
including the popular kids’ boxes with a healthy range of
options available. Of course, a quality range of coffees and
teas are always on hand with a range of tasty bites to
accompany them. In addition to the normal day-to-day catering
for visitors to the park, catering is also required for the
many weddings and other celebrations held at the castle or in
the restaurant in the evenings. At present, the tables and
chairs used in the restaurant are not suitable for these
events so furniture has to be transported from the castle up
to the restaurant while the restaurant furniture is put in
storage. Chris has selected a new range of tables and
upholstered chairs that provide the versatility needed to
cater for all events. All that is lacking is the funding.
 The
new Stables restaurant will provide table service after you
have placed your order at the counter. There will be an
attractive and consistent environment that will be distinctly
different from that at the visitor centre, with a different
range of food incorporating lots of local Ayrshire produce.
Chris not only has his eye on the needs of visitors and
local members, but also local businesses. The visitor centre
is equipped with a 90 seater auditorium with all mod cons that
would be ideal for a wide range of corporate activities
including conferences and annual general meetings. Of course,
full catering facilities will be on hand!
With all these exciting developments in progress and the
importance the catering department has within our
organization, we can only wish Chris and his team every
success for the future.
|
