The future is bright

Stuart Noble, general manager of the Felbridge Hotel in East Grinstead, Sussex, joined the four-star establishment with a clear mission, to offer a superior service in comfortable surroundings. Maria Bracken discovered how he achieved this and finds out what he has planned for 2010.

The hotel goes back years, 100 to be exact. It started off as a small wayside inn and was bought by a Mr Harry Gatwood in 1924. However in 1981, whilst preparing a baron of beef over an open spit for the following day's Sunday lunch, the fat from the spit caught the rafters on fire and a huge part of the hotel, including the banqueting suites, restaurant, reception area and staff accommodation, were affected and in many places, destroyed.

Moving on, Jarvis Hotels bought the venture in 1994 and renamed it The Jarvis Felbridge Hotel. Jarvis then sold the hotel to the New Century Group in 2002 and it was at this point that the hotel went from strength to strength.

Ever since the hotel's £6 million refit, which began in 2006 and completed in August 2007, business has been booming.

The 120-bedroom venture boasts two restaurants, a bar area, 500 cover ballroom and associated meeting rooms, five treatment rooms, a pool, gym, two tennis courts and a courtyard area.

For Noble, the hotel's key attractions include the size of its meeting and event rooms not to mention the quality of food and efficient service.

Already this year the hotel's two rosette Anise Restaurant scooped the Best Sussex Eating Experience title at the annual Food and Drink Awards. Other accolades include runner up in the independent newspaper's Chef of the Year competition as well as being rated one of the top five, black four star hotels in the UK, making it the highest rated four-star hotel in the South East of England.

Noble is still ecstatic about the win which they achieved back in January: "The award recognises not only our superb chef and his brigade, but our commitment to local Sussex supplier and the development of the business as well."

"It also recognises the hard work and enthusiasm all employees demonstrate," he adds.

So what is so special about your restaurants, I asked. "Our food in the Bay Tree restaurant is brasserie style and is somewhere you are spoilt for choice and could eat out two or three times per week. Meanwhile the Anise is a high end dining experience and is aimed at the special occasion customer and also for the guests who appreciate the finest thing in life."

The recently appointed executive chef, Frederick Tobin, who has worked at top establishments The Grove and The Dorchester, changes the menus seasonally and sources his produce from local spots such as Gunne the Butchers, Premier Cheese and Pure Oyster Company.

During our visit Tobin and his brigade served up a selection of breads which featured pecan and raisin, parsnip and pinenut, fennel and parmesan and rosemary and seasalt foccacia, followed by a fillet of beef tartare with caper and shallot dressing.

We then tucked into a pressed confit duck and foie gras terrine, soused wild mushroom salad, winter truffles and shaved parmesan for starters, followed by the cutlet of Sussex lamb and braised breast of lamb, onion puree, baby aubergine, confit shallot and garlic and caramelised sweetbreads.

Other treats on the menu included pan seared breast of pigeon, butternut squash and parsley risotto, perigourdine sauce and cider braised pork belly and pork cheek cannelloni, apple puree, celeriac fondant and seared Portland scallops.

Noble went on to tell me his favourite dish on Anise's menu: "It has to be the tasting of Sussex beef which is a mini fillet with crispy anna potato, mini cottage pie with smoked potato foam and oxtail rotollo with spinach puree."

But without quality service and a good reputation, this hotel wouldn't be where it is today, says Noble, who has been in the hotel business for over 24 years. "Our reputation has and is still changing from being a three star hotel to a four star deluxe hotel that is independently run and offers superior service in comfortable and clean surroundings," says Noble.

"We like to think we offer good facilities and service for both the local community and visitors to the region. Heavy marketing campaigns have been run to show the new Felbridge including radio and media advertising, open evenings and attending trade fairs."

Chef apprenticeships and training opportunities are also key to the hotel's success, believes Noble. "This is very important to us, we currently have two chefs on college day release whilst doing their NVQ's. With Frederick's experience he has a wealth of knowledge to pass onto his team and every day he is coaching them."

Aside from the food, the hotel offers special themed nights for guests. Last weekend a murder mystery event was held which invited guests to witness the hotel's murder victim, decipher the clues and solve the mystery. The price included a three course dinner, live entertainment and a disco.

Coming up in April is a variety night which will see a total of six different and professional acts performing. Included in the £65 per person will be a three course meal as well as a disco until 1am. Over events coming up include a Caribbean night, a comedy night and a spooky Halloween murder mystery.

Taking all of this into account, the recession has clearly not affected your business, I presumed. "In a way it has," says Noble. "But thankfully it did not impact us fully as we are a growing business developing after the refurbishment."

Noble says he has big plans for the future. "Our aim is to push for more rosettes and achieve a Michelin star. We also aim to purchase more hotels that are operating efficiently or hotels that we can develop into our business model."

Related Articles:

• 23 Oct 2009 - Felbridge rated one of top five hotels in UK