New Chef to spearhead menu developments at Stray’s, Newark
3rd October 2011
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The appointment of experienced Executive Chef Warren Jones to the team at Stray’s is set to take the day-time menu at Newark’s popular coffee, tapas, books and jazz destination to a new level.

Chef Warren has a wealth of experience at the highest levels, with over 20 years’ in some of London’s top hotels when he looked after celebrities such as Robbie Williams, Angelina Jolie and Colin Farrell, hairstylist Vidal Sassoon, even the Sultan of Brunei. In 2006, he catered for the high-profile wedding of Ashley Cole and Cheryl Tweedy.
“I’m already preparing for the exciting developments planned over the coming months,” said Warren, “and moving the food side of the business forward in a creative way, without detracting from what already makes Stray’s so successful.

“The Tapas restaurant and menu has been well set-up so I’ll be putting the structure and systems in place to broaden our day-time menu. We’ll be complementing our fantastic Mum’s cakes, snacks and tapas offer – and the great coffee – with a healthy, new breakfast menu, more light dishes throughout the day, using fresh, local ingredients, and introducing early evening tapas, ideal for young families or friends meeting for light meal and a chat straight after work.”

Warren’s career progressed via the Grosvenor House and Selfridges hotels to the Langham Hilton where he became Executive Chef overseeing four kitchens and 60 staff. In a similar role he launched the exclusive Renaissance Chancery Court Hotel, voted in the world’s top ten new hotels in 2000.

He joins Stray’s having gained two AA Rosettes during three years at Thoresby Hall Hotel and Spa, previously making his mark at the Sopwell House and Hanbury Manor country house hotels.

“Warren particularly loves working with chocolate,” said Mat Short of Stray’s, “and has begun put on some exciting new desserts! We’re already feeling his influence as he begins to tweak things, with a new Sandwich of the Day and ‘Panini Specials, for example, and he’s keeping us on our toes, tightening up on prep and making service smoother generally. But the full impact will be felt once our expansion is completed and we introduce our new kitchens, serveries and daytime menu.”

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Lou H

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