The Talented Chefs Of Red Carnation Hotels

As International Chefs Day approaches this October, we have caught up with some of the talented chefs from across The Red Carnation Hotel Collection. By gaining insight into their time here at Red Carnation Hotels - asking after their favourite dishes to prepare and what being a part of Red Carnation means to them - we seek to uncover and shine a light on their stories as part of the Red Carnation family. Xigera Safari Lodge, Botswana What is your name? Ziyaad Brown How long have you worked at Red Carnation Hotels? Going on three years. What is your favourite dish to make and why? It's hard to say, but I would say that I love making "denningvleis". It's one of our oldest recorded traditional recipes in the Cape, and one that is very close to my heart. It's something I usually cook when I want to treat someone. It is made by slowly braising lamb in tamarind, ginger and chilli. I then serve it with coconut rice and bashed cucumber. Its heavenly! What does Red Carnation Hotels mean to you? To me, Red Carnation Hotels means progress. It means that we are being progressive in our approach to how our guests experience our properties, in our attention to detail, and in curating our guests' stays. We are also making progress in furthering our food sustainability and taking a more conscious approach to our experiences as a whole. The Twelve Apostles Hotel and Spa, South Africa What is your name? Christo Pretorius How long have you worked at Red Carnation Hotels? I have been with Red Carnation Hotels for 11 years. What is your favourite dish to make and why? To be honest, anything with seafood or game. I love all types of seafood, and being in South Africa, game is a big part of our cuisine. What does Red Carnation Hotels mean to you? It's the best company/hotel that I have ever worked for; I love everything about it. I am super proud and honoured to be part of Red Carnation Hotels. The Oyster Box, Durban What is your name? Larry Ramadhin (Chef Larry) How long have you worked at Red Carnation Hotels? Since 2009 when we reopened The Oyster Box. What is your favourite dish to make and why? I don’t particularly have a favourite dish but if I had to choose, I enjoy cooking Asian food. Thanks to traveling Asia extensively, I’ve enjoyed experiencing and cooking an array of Asian flavours, and Singaporean flavours in particular; I really enjoy mixing them with a South African touch. I do a lot of Asian-style food such as duck, stir fry, noodles, and so forth. What does Red Carnation Hotels mean to you? Red Carnation Hotels means belief and opportunity. They gave me a chance to work and expand my skillset when I came back from overseas, and of course, within the company I’ve grown. I am grateful that when I started my career Chefs believed in me continuously, and this has motivated me to improve my skills and develop my profession. I am happy to be a part of the Red Carnation family. Bushmans Kloof Wilderness Reserve & Wellness Retreat, South Africa What is your name? Oliver Coetzee How long have you worked at Red Carnation Hotels? 3 years What is your favourite dish to make and why? Anything Italian, I spent a lot of time as child in Italy and I have worked in Tuscany, Sardinia and Sicily What does Red Carnation Hotels mean to you? Being part of the Red Carnation family is incredible and I am lucky to work with some incredible people in Bushmans Kloof. The Milestone Hotel & Residences, Kensington What is your name? Morgan Williams How long have you worked at Red Carnation Hotels? Just under two years! I started working at The Milestone Hotel on the 1st November 2021. What is your favourite dish to make and why? There are far too many to choose from to pick a favourite, but overall, I really enjoy creating and experimenting with new flavours and textures. What does Red Carnation Hotels mean to you? Red Carnation means family and growth! In the short time that I have worked here I have already learnt so much, expanding my skills and confidence whilst working with incredibly caring and friendly colleagues. The Rubens at the Palace, London Victoria What is your name? Ben Kelliher How long have you worked at Red Carnation Hotels? In total, I have worked at Red Carnation for 16 years. I spent 10 years at The Chesterfield Mayfair, and for the last six I have been here at The Rubens at The Palace and Hotel 41. What is your favourite dish to make and why? I have two favourite dishes. The first is Orkney king scallops, with English chorizo and applewood smoked hollandaise. The combination of flavours work so well in this dish, and it is one that I never get bored of eating. Our supplier also sources the best scallops to showcase this dish, elevating its exceptional flavour. The second dish is Beef Wellington. I think every chef loves making this dish. It's a dish that suits all occasions and promises a truly satisfying feeling when you first slice the wellington and see the perfectly cooked beef. What does Red Carnation Hotels mean to you? To me, Red Carnation means one big family. I have worked with so many great people over the years and have experienced so many great moments. Our owners treat their staff and guests like a family and every RCH property has a warm, family feeling when you step inside. The Egerton House Hotel, Knightsbridge What is your name? David Mac Donald How long have you worked at Red Carnation Hotels? Just over one year What is your favourite dish to make and why? Mrs Tollman's chicken pot pie. It always brings back memories of Sunday lunch with my Gran and the smell always reminds me of family and home! What does Red Carnation Hotels mean to you? Red Carnation Hotels provides an incredible opportunity to learn and I really enjoy working with people from around the world and it is a privilege to be part of this amazing award-winning hotel group. This truly feels like family and I am very excited about my future at the Red Carnation Hotels. Summer Lodge, Dorset What is your name? James Mearing How long have you worked at Red Carnation Hotels? I've been working at Summer Lodge for six months. What is your favourite dish to make and why? I do not really have a signature dish. I have certainly had some more stand-out dishes along the way which are a bit more special to me, but for me, food is always moving with different styles and trends. Your favourite dish is always the next one you are creating. Can you describe your creative style in three words? Not quite three words and I do not want to steal someone else's words, but it is very hard to say it much better than Gareth Ward - Ingredient Led, Flavour Driven. Acorn Inn, Dorset What is your name? Ana Martins How long have you worked at Red Carnation Hotels? I have been at The Acorn Inn for over seven years. What is your favourite dish to make and why? My favourite dish is "Bacalhau á Brás", a Portuguese dish made with cod, potatoes, eggs and topped with black olives. It holds a special place in my heart, taking me back home to cooking with my grandmother. At The Acorn Inn, it is the Apple mousse. Every time a guest has it, I can feel that they love it as much I do. What does Red Carnation Hotels mean to you? To me Red Carnation Hotels means a place where you can grow, where you are recognised for your work and treated with inclusion and passion. But most of all, it means family. Ashford Castle, Ireland What is your name? Liam Finnegan How long have you worked at Red Carnation Hotels? I started working at Ashford Castle in August 2022 What is your favourite dish to make and why? I really love cooking with fresh seafood. I enjoy the process and attention to detail when working with fish paired with clean simple seasonal flavours. My favourite dish in this current season is pan fried scallops, butternut squash, vadouvan, smoked pork belly, nasturtium for starter. My favourite main course would have to be the turbot, salsify, Dublin bay prawn, sea beet with a chardonnay butter sauce. What does Red Carnation Hotels mean to you? Being valued as an individual within a team of passionate and talented people. The one thing I am particularly grateful for is the way Red Carnation look after their staff. If you value people, that will always come through for the customer. The Lodge at Ashford Castle, Ireland What is your name? Jonathan Keane How long have you worked at Red Carnation Hotels? 12 years What is your favourite dish to make and why? Wild Turbot, Bone Marrow Mash, Duck fat Hollandaise - the king of fish, simply cooked with luxurious flavours What does Red Carnation Hotels mean to you? Red Carnation Hotels provide exceptional resources and training for us to flourish and express ourselves. A company that really cares about it's people. The Old Government House, Guernsey What is your name? Prenolan Naidoo How long have you worked at Red Carnation Hotels? I have been with the red carnation group just over 2 years now at The Old Government House Hotel & Spa located in Guernsey. What is your favourite dish to make and why? This is difficult to say as I enjoy cooking various types of cuisine, but seafood tends to be something I tend to always lean towards. I feel it extremely important that as a Chef should draw influence from your team and they themselves draw influence and inspiration from you, as cooking is a continuous learning process. What does Red Carnation Hotels mean to you? To me, Red Carnation Hotels means family, togetherness, and inspiration. The ability to create those truly memorable moments for our guests is something that inspires me to do more and push harder every day. The Duke of Richmond, Guernsey What is your name? Richard Frankham How long have you worked at Red Carnation Hotels? I’ve worked with Red Carnation Hotels for just over 3 years. What is your favourite dish to make and why? With an abundance of local seafood here in Guernsey, I enjoy creating dishes that showcase our exceptional local produce and carry the ethos 'from sea to plate'. Our assiette of fish, featured on our Tennerfest menu, is one of my favourites. What does Red Carnation Hotels mean to you? I enjoy the Red Carnation Hotels culture of family rather than team, and particularly enjoy the opportunities and training offered to individuals. This helps me to further support and develop the career paths of those around me, as well as develop myself.

The talented chefs of Red Carnation Hotels