Blake’s has employed the expertise of chef Adrian Jones to work with kitchen and restaurant staff in a mentoring role. With over 20 years experience as a chef, his pedigree includes two years training under Gary Rhodes as sous chef at the Castle Hotel in Taunton.

He has also worked and studied with high profile chefs Rick Stein at his Seafood Restaurant in Padstow and Jean Christophe Novelli at Les Saveurs in London. Adrian has been twice awarded the prestigious Red M by the Michelin Guide and has been recognised in the industry through features and reviews in the catering media.

Adrian’s brief at Blake’s is to use his experience in business improvement to develop the restaurant, which already has one AA rosette. In turn the aim at Blake’s is to get the restaurant listed in good food guides. Adrian’s work underpins this with him having previously secured entries for his restaurants in all the major food guides and national newspaper guides.

To back this up Nick Skinner, Blake’s Restaurant Manager, has just spent a week at The Lanesborough Hotel in Park Lane London gaining experience of ‘front of house’ where the highest standards of service are practiced. Nick is implementing what he has learnt at The Lanesborough for the benefit of Blake’s clientele.