Martin Blunos joined Bespoke Hotels earlier this year to run the kitchen of its newest relaunch, The Talbot Ripley, following a £1m renovation of the Surrey property.
And, like any renowned chef, he has a clear vision on exactly what it needs to do to succeed. “To put it simply, we plan to serve real food for real people!” he says. “There’s far too much fakery in the world so we plan to ‘keep everything real’. We plan on keeping dishes simple and wholesome, getting back to basics — there’s no molecular gastronomy at the Talbot, just good old gastronomy!”
Having gained two Michelin stars in the past, it’s little surprise that Bespoke hired Martin with a broader role in the mind. With the Talbot now firing on all cylinders under head chef Paul Turner, Martin’s knowledge of F&B is being put to good use across the group’s estate.
He is overseeing the food and beverage operations across numerous top hotels as Bespoke looks to cement its reputation as one of the leading independent hotel operators.
One thing’s for certain: Martin will never shirk a challenge, as past stints on Iron Chef UK and Saturday Kitchen go to show. And as he settles into his expanded role, the benefit of his expertise will be felt across the group’s portfolio.
Company: Bespoke Hotels
Address: Bespoke House, 5 Bankside, Crosfield Street, Warrington, WA1 1UP
Tel: 0843 357 5555
Focus: Hotel restaurants
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