Welcome to the three newest members of Lancaster House’s hospitality management team, Claire Adams, Restaurant Manager, Matty Clarke. Bar Manager and Chelsee Rial, Food and Beverage Manager. They tell us a little about themselves…
What brought you into Hospitality?
Claire: I started working in nightclubs when I was eighteen. This took me all around the country over the next ten years – Swansea, Plymouth, Manchester, Castleford, Rochdale, Bolton. In 2006 I decided to move to working in pubs. After buying a house in Lancaster I fancied trying a 9 – 5 job, but after three years I was drawn back into hospitality management. I joined the team at Lancaster House in 2017.
Matty: I started working part-time at Lancaster House in 2008 whilst having another full-time job in a local fabric printing company. I worked between the bar and Foodworks restaurant. When the opportunity came up in 2017 to become full-time Bar Manager in Lancaster House Sandeman Bar I jumped at the chance.
Chelsee: I hadn’t decided what I wanted to do and was at college studying IT. Whilst there I started working part-time in a local butchers and loved every minute of it. It inspired me to start cooking at home. That’s when I knew that I wanted to become a Chef. I did my Professional Cookery & Patisserie qualification and then worked as a chef in a small family hotel for a couple of years before moving to run a kitchen in a bistro style café.
After a few years I signed up for a foundation degree in Events Management. Then I worked in Fleetwood as a chef catering for functions & events and moved into management after a year before taking up the Food and Beverage Manager role at Lancaster House.
And to Lancaster House?
Claire: After finishing an Open University degree I felt I had the freedom to start a new job and face new challenges. Where better than Lancaster House – the best hotel in Lancaster!
Matty: Way back in 2008 a friend worked here and recommended me for part-time work. Although I’ve worked in other jobs, I’ve always been part of the team here.
Chelsee: I was looking for a new challenge in management, I’ve never worked in a large hotel before and thought this would be an amazing opportunity. As soon as I stepped in the door I loved the place.
First impressions?
Claire: Everyone who works here cares about the hotel and their colleagues. This is reflected in the great family atmosphere.
Matty: Family-friendly atmosphere
Chelsee: These last few weeks since taking up the role have been amazing. Eeveryone is so lovely and it’s like you’re working with family. I couldn’t have asked for a better place.
English Lakes annual awards lunch at Lancaster House
Who has Inspired Your Career?
Claire: A previous Manager in Swansea called Steve. He encouraged me to believe that I could better my career and with that self-belief I went on to apply for promotions.
Matty: My previous F & B Manager, Gary. He worked his way up from Kitchen Porter to Manager. It inspired me to do the same.
Chelsee: I love watching MasterChef and Hell’s kitchen. It’s kind of an obsession which made me want to start cooking at home.
Most important lessons along the way?
Claire: Never ask anyone to do something you wouldn’t do yourself.
Matty: How to run a bar professionally and well.
Chelsee: I agree with Claire, always be prepared to get stuck in and don’t regard anything beneath you.
Top tip for managing in the F & B industry?
Claire: Lead by example and work with the team rather than above them.
Matty: Be organised, adaptable, friendly and approachable.
Chelsee: Always be the person you would want to work for.
Favourite dish from Lancaster House menu?
Claire: De-constructed Lamb Hotpot. It’s traditional but Chef has put his own stamp on it and made it different.
Matty: De-constructed Lamb Hotpot
Chelsee: Even though I work in catering I am an extremely fussy eater and like to make my own dish up when I go out to eat, but I absolutely love the lamb hotpot deconstruction. A classic!
All agreed then!
Chef Damien serves up his de-constructed Lancashire Hot Pot
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