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Its ‘The Good Life’ for Chefs at Hillbark Hotel

8th August 2013

Categories: News

Hillbark Hotel Chefs and the Team at the Royden Park Project

Wirral News

Hillbark Hotel have joined forces with the Royden Park Project in Frankby for an initiative to supply the five star hotel with home grown produce.

Just metres away from the entrance of Hillbark Hotel, the project’s team of 24 volunteers, now work in partnership with the chefs at the two restaurants, supporting the chefs in supplying new herbs or edible flowers they need to match their ever changing menus.

Ashely Moran, Head Chef of Hillbark Grill Restaurant comments;

“It’s every chef’s dream to have such fresh produce straight on your doorstep and the team at Royden Park are constantly striving to deliver the best.

“Usually, within hours, produce looses its nutritional value so for us to take a walk down the drive to pick some herbs we need, for whatever the occasion, we know the team are always on hand to direct us, providing the best quality time after time.”

The initiative, aimed at supporting people with learning disabilities to take part in work experience, is funded and run by Wirral Social Services, and provides opportunities for adults with a learning disability to gain sheltered employment training.

Mark Humphreys, Project Manager, said: “From the usual types of herbs such as Rosemary and Thyme, we also worked with Ashely and the rest of the chefs to grow Purple Sage, Sweet Cicely and Ginger and Chocolate Mint, as well as nasturtiums used in a lot of their dishes to add colour and life to their creations.

“The Royden Park Project maintains many areas of the park land including the beautiful walled nature garden. Hillbark and Royden Park go hand in hand with so much history, so this is a great opportunity to keep the relationship going for many years to come.”

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