Global acclaim for Burnley’s Luxury Brasserie!
Bertram’s Restaurant in Burnley, part of Crow Wood Leisure has received international recognition after being crowned Best Luxury Brasserie at the 2017 World Luxury Restaurant Awards.
The lavish award ceremony took place on the red carpet at the exquisite 5-star JW Marriott Hotel in Hanoi, Vietnam where Bertram’s succeeded in seeing off competition from more than 1000 entrants from spectacular destinations as far afield as the Maldives and the United Arab Emirates. Setting the basis for industry standards worldwide, the World Luxury Restaurant Awards pride themselves on providing true recognition of luxury destinations around the globe.
Crow Wood Leisure Director Andrew Brown, said: “The event was truly fantastic and the level of competition was incredible, so we’re extremely proud to be flying the flag for Burnley and the North West and challenging people’s perceptions”.
“We have been working hard to deliver a genuinely world class experience and in doing so, we’re demonstrating that our area offers quality and sophistication”.
“When we opened Bertram’s & The Woodland Spa four years ago, it represented a big investment and a big risk, but we felt that we had the location, the staff and the experience to make it happen. We feel that confidence has been vindicated as Bertram’s has been recognised nationally and internationally.”
Chef Director Spencer Burge, said “It’s a tremendous achievement to win such an award after 4 years of trading and a true testimony to all the staff who have worked so hard. We pride ourselves on going above and beyond expectations, whilst listening to customer feedback and constantly trying to improve the diners experience. We are so very proud of the reputation gained along the way and would like to thank each and every customer who has visited and supported us over the past 4 years. We realise it is very important not to become complacent and remain committed to keep improving the business and making sure all our customers continue to enjoy Bertram’s Restaurant seven days a week”.
Since the £4.5 million investment in Bertram’s & The Woodland Spa in 2013, Crow Wood has doubled its number of staff to over 200, the business serves 7,000 covers per month and sales of £6.2 million last year. The expansion of the Spa’s outdoor facilities was officially opened in 2016 following a further £750,000 investment. This has seen the opening of Bertram’s Terrace Bar including a fabulous outdoor fire pit, which is surrounded by comfortable sofas - perfect when relaxing with a cocktail!
The future sees Crow Wood venture into the world of Hotel and Conference facilities. The luxurious facility will have 78 additional rooms including sumptuous suites and inter-connecting rooms for flexibility. The hotel will also have a 300 seat function suite, bar, Italian restaurant and will be licensed to conduct wedding ceremonies. This £12 million investment is due for completion in 2018 and will allow spa guests further options to extend their stay overnight.
ABOUT CROW WOOD LEISURE
Crow Wood is a fitness and leisure concept set in 100 acres of unspoilt woodland in Burnley, Lancashire. Crow Wood includes gymnasium, leisure pool, racquets and the Soccer Burnley complex. The private members fitness centre was established in 2001 with an investment of £10 million. Crow Wood employs over 200 people. The complex also includes the recent £4.5million development, The Woodland Spa and Bertram’s Restaurant.
In Picture Below!
Left: Crow Wood Leisure Director Andrew Brown and Right: Chef Director Spencer Burge.
Chef Craig Floate
Born in Nottingham, food has been with me since I was a child. I was always in the kitchen helping my mum chop and slice things and watch how she made the most fabulous roast dinners, family meals, special occasions all look so simple!
I left school and studied at Clarendon College in Nottingham. Once I had gained my qualifications, whilst working a few bistros and small French restaurants around Nottingham, I moved up to the north east to work in a big hotel, doing a la carte, banqueting, weddings, functions everything.
I worked in the hotel industry for about 3 years before moving into NHS catering. So, catering for mass numbers, sometimes 800-900 meals daily. Then I moved into the contract catering sector. First of all working in a small IT office with about 50 staff onsite, and moving around to work in other such places as power stations, call centres. I then went into education at started working at the University of Nottingham, helping set up and mobilise new contracts for Sodexho and Compass.
I left contract catering and went travelling for 1 year around Australia, New Zealand and Asia working in some local Australian restaurants producing fresh locally caught produce was amazing, with fish literally being landed that morning on the menu that evening it was taking fresh to a new level which reignited my love for fresh produce again that I once had when working in hotels and restaurants.
Upon returning I became self-employed and began working around the country at big festivals such as the Cheltenham festival, Wimbledon, British open golf, British touring cars, Royal Ascot and many more. We would be working with fresh produce catering for mass numbers which was an amazing challenge matched with the whole atmosphere of the event also I was hooked into the sporting side of catering.
This led me onto my biggest role so far team chef for the British Olympic and Paralympic sailing team. I worked with the team and leading nutritionists all around Europe and the world in world cup event supporting the team, keeping them well fuelled, while keeping the food interesting and nutritious. Shopping locally in different countries once again working with as fresh the produce as I could get it. The pinnacle of this was supporting the team in the London 2012 Olympic and Paralympic games. I worked with the team for 5 years in total.
I left the team after the Olympic cycle had finished to start a family with my new wife. Upon doing this I set up my own business providing private dining and corporate catering in and around the east midlands. Once again, I wanted to keep control of the produce I was using getting the best I could possibly get hold of whilst keeping control of my own menus and own designs and look of foods, whilst also working very closely with the client and providing a very high service profile to that client. I have been doing this for 5 years now, and mix this in with other freelance work such as teaching cookery lessons in a local cookery school. Also, consulting on brand new business openings and advising and helping out with existing struggling businesses sorting out the problems and issues of why the business may not be working as it should be.
Working on local food festivals either doing live demos for myself or working backstage providing home economic services for top chefs such as Michael Caines, Jean Christoph Novelli, John Torode, Greg Wallace, Aldo Zilli, Dean Edwards, Adam Simmonds and many more.
To Book or Hire Craig Floate
Tel: 44+ (0)800 28 000 12
Visit Web: https://www.chefjobsnw.co.uk/craig-floate/
Polly Guy grew up deep in the Norfolk countryside on a smallholding farm which was self-sufficient. Polly’s parents were both full time doctors in their own practice so at an early age Polly picked fresh fruit from the trees & vegetables from the garden and prepared supper learning how to make lovely apple jacks and pies. This hobby turned into a necessity given how busy her parents were but it soon became a passion.
Polly grows her own herbs & vegetables on her allotment (she’s even got her own tractor like she used to use as a child). She understands and promotes the health benefits of fruit & veg for healthy body and skin. Her daughter is a perfect example of how children will eat vegetables if they’re presented as part of an attractive meal using her own jazzy culinary ideas.
Polly studied cookery for 2 years at Norwich City College. Whilst studying she cooked for outside catering functions such as the Queens Jubilee, Newmarket Racecourse & the Princes trust.
Subsequently she worked in several restaurants including working with Michelin Star chef Aaron Patterson at Hambleton Hall, Rutland.
Polly had some time out of the industry & became a very successful glamour model.
In 2011 Polly was a winner on Channel 4’s Come Dine With Me but at this time she was making a career out of property development as well as the modelling.
In 2016 Polly was invited onto Come Dine With Me Champion of Champions. Polly won & this led to a cookery program on local TV station Mustard TV and a bit of presenting on BBC Radio Norfolk. Polly was pleased to be able to help the East Anglian Air Ambulance with proceeds from the winning cheque.
Polly now has a successful chutney & preserves business with an emphasis on creating tasty flavors but using as little salt & sugar as necessary. This success has enabled her to provide help with the local food bank. Polly is passionate about creating nutritious meals & once again cooking is her passion.
See more on Polly Guy at
To Book Polly Guy
Tel: 44+ (0) 8oo 28 000 12 or
This is a recent event we did in Thailand - Canape service with models and our very own chef Tom Wolfe
Food Historian Seren Hollins is toasting her success having received a prestigious food award at the 12th World’s Original Marmalade Awards celebrations at Dalemain. With record entries from around the globe, this Award proves that their marmalade really is world class.
Seren Hollins just scooped Silver and bronze awards in the 12th World’s Original Marmalade Awards. Seren’s company Seren’s Kitchen won seven of the marmalade world’s most prestigious accolades for its entries which included Gin and Lime Marmalade and Lemon and Limoncello, which impressed judges with its appearance, colour, consistency, aroma and flavour.
The results of this year’s Marmalade Awards in Cumbria prove that far from going out of fashion, quality marmalade is loved not only in Britain but around the world, where is fast becoming an international obsession. Cumbria was delighted to welcome marmalade makers from as far afield as Lebanon and Columbia for the Marmalade Awards & Festival on 18th & 19th March. Family marmalade makers and key sponsors Mackays themselves export to over 80 countries across Asia, Australasia, Europe, America and the Middle East, proving that the championing of marmalade abroad has clearly been a huge success.
Martin Grant, MD of Mackays said: “Well done to all the winners of this year’s World Marmalade Awards 2017. It’s been another successful year of marmalade making which Mackays is so proud to be a part of yet again.”
Owner Seren said they were delighted to win the award: “This is a golden award for us in more ways than one! We are so pleased to have won this award against such strong competition from all over the world. We’ve got our preserve pans at the ready to make lots more jars. ‘’
The Artisan judges for 2017 were a prestigious panel of food industry experts, including Sam Rosen-Nash from Fortnum & Mason and Dan Lepard, food writer and baking guru. The guest of honour at the festival was the Japanese Ambassador, who was delighted to attend and taste the many Japanese entries ahead of plans for a Dalemain sister festival of Marmalade in Japan.
Jane Hasell-McCosh, founder of the Awards, said: “It has been wonderful to see how people’s love of marmalade has created a passionate community all around the world. It has been a great honour and joy to welcome so many marmalade makers to my home in Cumbria in celebration of such a well loved preserve, and great fun to see the team at ‘Penrith Goes Orange’ taking the festival to another level with such an innovative and exciting family day out.”
The Awards are sponsored by Mackays of Dundee, Tate & Lyle and Fortnum & Mason, and are proud to raise money for palliative care around the world. This year’s key beneficiaries include Hospice at Home Carlisle & North Lakes and Marie Curie Scotland, and to date the Awards have raised well over £200,000 for charity.
In 2000 Tom Wolfe pioneered the fusion of food with art and product design.
His imagination and mastery of the avant garde as well as deep expertise of world cuisines attracted a diverse client base, from luxury brands to celebrities, which led to Tom becoming the creative industries’ “go to” chef.
He set a global benchmark for experiential catering from Moscow to Hong Kong.
Adding a touch of theatrical to every event, he merges food with performance art, resulting in a two-in-one experience delighting a multitude of senses, serving up unique food as well as extraordinary entertainment for the night.
Read More Here!
To Book Chef Tom Wolfe
Tel: 44+(0) 800 28 000 12
Pleased to announce that our brand new hospitality recruitment website launches in just 2 weeks time.
If you are looking for Chefs or Hospitality professionals we are offering a special advertising rate for the next 2 weeks only prior to site launch. On launch day this new site and your job vacancy will be sent via e-shot to over 50,000 hospitality professionals worldwide as well as linked to all our social networks - Chefs- Managers - Food and Beverage staff etc.
Contact us about this great opportunity on e-mail: firstname.lastname@example.org