Kitchen Team is Complete at Hampshire's Newest Hotel

Oct. 13, 2010 - PRLog -- Hampshire’s newest four star hotel has put the finishing touches to its kitchen team by appointing a new Sous and Pastry chef to work alongside head chef Clifford McCree.

Sous Chef Paul Golding has taken position as second-in-command of the kitchen at the ‘new generation’ Holiday Inn, Winchester and Lyndsay Tyson will be serving up her delicious treats to guests at the hotel and restaurant as Pastry chef.

Paul, who has worked at various Rosette dining restaurants around the country including The Botley Park Hotel Golf and Country Club, Southampton, brings considerable culinary knowledge, creating one of the region’s most impressive kitchen teams.

Paul said: “I’ve worked in lots of different restaurants and I’m really looking forward to a new challenge in the kitchen at Holiday Inn, Winchester.

“It’s great to work alongside Clifford and help create delicious dishes using local and seasonal produce – which is key to any successful menu.”

Lyndsay, who has been appointed Pastry chef, is responsible for breads, deserts, biscuits, cakes and homemade ice-creams as well as being third-in-command of the kitchen.

After studying to be a chef at college, Lyndsay decided to specialise in being a Pastry chef and has worked at different restaurants including working at De Vere Hotel, Southampton for two years.

The appointment of a Pastry Chef shows Holiday Inn, Winchester’s commitment to offering something new and unexpected to the hotel experience.

Lyndsay said:  “People don’t expect a hotel like the Holiday Inn to have a specialised pastry chef and it’s unusual for any corporate branded hotel to have one and I’m really looking forward to presenting guests with my homemade deserts, ice-creams and biscuits.”

Clifford McCree, Head Chef said: “As a head chef it’s great when you’ve finished putting the team together and you know that you have a group of really talented chefs.

“Both Paul and Lyndsay are a great asset to the team and I can’t wait to start developing new dishes with both of them.

“The appointment of Lyndsay as pastry chef really shows Holiday Inn Winchester’s commitment to being a ‘new generation’ Holiday Inn and as a team we can’t wait to serve good quality, local food with no microwave insight!”

Costing £16.5 million the new hotel opened in March. Comprising 141 bedrooms it is the first of the internationally renowned brand to benefit from the ‘new generation’ style.

For further information on the Holiday Inn, Winchester please call Tel: 01962 670700 or visit www.hiwinchester.co.uk