News

New Head Chef

Andy Beaton joined the team on Tuesday 4th March.

Andy lives in Kendal with his wife and 2 young daughters.
 
Andy grew up in Barrow and at 16 took a himself off to Oxford for a trial with his first job as a chef with Raymond Blanc at Petit Blanc in Oxford where he then continued to work for 3 years.

Returning to Cumbria he started at Linthwaite House in Windermere and stayed there for 6 years, working up to the position of Sous chef.

His first head chef position was at Miller Howe overlooking lake Windermere, he was there for close to 8 years, he had the pleasure of serving the queen her lunch back in 2013.
 
He went on to become head chef at the Lakes Distillery Bistro in Bassenthwaite.
 
Following this he went on to be head chef at Storrs Hall for around 5 years, overseeing a major refurbishment of the kitchen and dining areas and attaining 3 AA Rosettes during his time there.
​'LAKE DISTRICT INN ACTS ON INDUSTRY STAFFING ISSUES'


Owner of The Punch Bowl Inn & Restaurant at Crosthwaite, Richard Rose, believes the industry needs to up its game when it comes to placing value on staff. The company is now working towards introducing a four-and-a-half-day week, a new employee profit share-based bonus scheme, enhanced training and private health care provision.

“Anyone involved in this industry will understand it takes a special kind of person to thrive in this line of work, and the rewards, benefits, working conditions, and health and wellbeing initiatives need to match the efforts put in.”

“Our striking location plus our reputation have always helped us attract some great people,” he said.
“But the flip side to being in such a picturesque area is that as soon as properties become available, they’re quickly snapped up to let out as holiday accommodation.

The businessman is also keen on investing in his staff’s career development, from ongoing training, coaching, and mentoring in-house to having opportunities to gain valuable experience at other prestigious venues and alongside top producers.
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“Our chefs have carried out stages in the kitchens of some of the UK’s best Michelin-starred restaurants, as well as learning from some leading culinary talents in industry competitions,” he said.

“We’re passionate about showing people the benefits of working in hospitality and just how diverse and vibrant our industry can be. The last 18 months have been some of the most challenging times we’ve been through, but we now need to come together to influence positive change for future generations.”
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AS FEATURED IN THE WESTMORLAND GAZETTE SEPTEMBER 2021
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COVID 

Hand sanitiser is still widely available.  We have also installed a state of the art LumiBio infection controlled cleaning system throughout, which kills at least 99.9% of pathogens for maximum protection.
Cumbria Dining Pub of the Year 2019
Front of House Team of the Year 2019
Dining Pub of the Year 2018
Restaurant With Rooms 2018

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