FOOD
Alan's new challenge
AT SEAVIEW HOTEL
After spending 16 years as executive
head chef at the Royal Hotel, Ventnor,
Alan Staley has taken on a fresh
challenge at the Seaview Hotel.
Just a few weeks into his new post
as head chef, Alan is already making
his mark, and he ultimately wants to
re-establish the Seaview Hotel as one
of the finest places to dine on the
Island.
Alan said: “It is a lot different to
what I have been used to for the past
few years. I am a lot more hands-on
here, cooking every day rather than
just overseeing, and I am really
enjoying it.”
Alan is currently leading a team of
six chefs but believes that number will
increase as the restaurant continues
to grow in popularity. He said:
“The Seaview used to be one of the
‘heavyweights’ on the Island, but
maybe lost its way a bit, so we want
to put it firmly back on the map. It is
a challenge I am relishing, and I am
looking forward to a busy summer.”
Locally caught sea food will be a
major focus at the Seaview in the
peak summer months, including the
introduction of lobster dishes, and
plans are being drawn up for a sea
food tasting menu for a week later this
month.
The Seaview Hotel has already
supported the Great British Beef
Week, with the aim to encourage
people to buy quality assured British
beef. A donation was made to the
Royal Agricultural Benevolent
Institution (RABI) a welfare charity
which helps farmers experiencing
financial difficulty.
Alan will source much of his produce
from Newclose Farm, also owned by
Alan (right) with Liam Howes and Luke Taylor
Seaview Hotel boss Brian Gardner.
He said: “One of the dishes I want to
bring on to the menu is ‘surf and turf ’
using beef from the farm – maybe a
lobster and fillet steak main course.
“It is a big advantage that we can
use the farm, which is unique to us,
not only for meats including beef and
pork, but also vegetables and fruit that
are picked at their best – everything
from rhubarb to herbs.
“We also source our eggs from the
farm, and I will be working closely
with the farm manager so that special
varieties of vegetables and fruits will
be grown especially for us. We will
liaise in the winter so I know exactly
what will be available to use during
the spring and summer, which is very
exciting.”
The Seaview Hotel has two
restaurants and also has the facility to
serve bar meals at the pub inside the
hotel. Overall it comprises more than
100 covers overall, with more space
outside when the weather permits.
Having moved to the Island when
he was five, Alan went to school in
Cowes, and started work in a local
restaurant, where he spent three years.
He also attended the IW College one
day a week to gain his qualifications.
He then moved to London, working
at the Savoy Hotel and the Rowhill
Grange Country House Hotel. He
also spent a year working on the QE2
liner, and was chef de partie at the
five-red-star, three-rosette Chewton
Glen Hotel in the New Forest, before
returning to the Island.
He said: “We wanted to move back
here when we started a family, and it
is a lovely place to live. I cannot see
myself moving away again.”
That promises to be good news for
the Seaview Hotel and its customers!
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