Staff are a cut above
Hotel staff are a cut above the rest when it comes to knowing their stuff about the local produce served up to diners, thanks to a training programme run in partnership with its suppliers.
The food and beverage team at the Crowne Plaza Newcastle, Stephenson Quarter, are visiting local suppliers to learn more about the provenance and traceability of their food.
The most recent visit was to Turnbull’s of Alnwick, which supplies the hotel with meat such as steaks and gourmet burgers.
Hosted by Mark Turnbull, the team tried out butchery skills, were shown how various cuts of meat are prepped and had a go at making sausages.
Mark said: “The hotel staff have dedicated time to understand the production processes for our finest quality meats.
“They really know the cuts they’re working with so they can get the best out of our produce.”