Download full press release(.doc)Download press release picture(.jpg)
Triple award win for Cheltenham Regency Hotel
The Cheltenham Regency Hotel is celebrating three outstanding awards acknowledging the high standards the hotel has achieved since its £2m refurbishment.
Following its recent AA inspection the Cheltenham Regency Hotel was awarded three AA stars and a rosette for the restaurant. With an overall quality score of 78 per cent, the hotel is now in the top four hotels in its category within the Cheltenham area.
The AA’s website states: “Recently refurbished throughout all areas, The Cheltenham Regency Hotel now provides high standards of quality and comfort. The large bedrooms, including several suites are very well equipped and ideal for the business or leisure guest. A good selection of carefully prepared dishes is available from either the extensive lounge/bar menu or a more formal offering utilising high quality produce can be found in the main restaurant.”
The hotel also recently beat of stiff competition from over 60 venues in the region when the internationally renowned networking group ‘BNI’, which has been regularly using the hotel for its networking events for the last few months, awarded the hotel ‘Best Venue’ in the South West Midlands Region.
A further award achieved was in recognition of the excellent standards being achieved in the Regency Restaurant under the guidance of head chef Robin Dudley (formerly of the renowned Queen’s Hotel in Cheltenham), a key member of Robin’s team won through to the final of the regional Chef v Chef competition that took place at Gloucester College at the end of February. Philip Oliviant, 29 years, has held the position of sous chef at the Regency Hotel for around nine months. He beat off competition from eight chefs from reputable local hotels and restaurants, including Monty’s brasserie, winning the over 23 year old section of the competition. Philip was given two hours to prepare and cook his two course menu from a mystery basket. His winning menu comprised: seared fillet of coley with creamed leeks, presse potatoes and a mussel and tarragon broth; followed by a baked chocolate fondant with almond pannacotta, apple and lemon sorbet and caramelised oats.
As the ‘Cheltenham’ winner, Philip will now go head to head with the winner of the Bristol/Bath region in the grand final when one of the chefs will be crowned the champion of the south west. The grand final will take place in Bath later this year.
Commenting on the recent successes, general manager Jay Clements said: “All of our recent awards and achievements, in particular the high quality score in the AA inspection combined with the rosette for the restaurant are a just reward for all of the effort and hard work put in by each and every member of the team. We see the awards as an excellent foundation on which to build an exciting future and look forward to welcoming our customers, both old and new, to try out our new award winning hotel.”
To make a reservation at the hotel or for further information telephone 01452 713226 or visit www.cheltenhamregency.co.uk.
