News and Reviews - Wed 3rd Mar 2010
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Wed 3rd Mar 10 Jonathan brings new flavours to the Copthorne
The award winning 1855 restaurant at the Copthorne Hotel Sheffield has a new addition in the kitchen.
Jonathan Williams, aged 25, has been appointed as Senior Sous Chef and will work alongside new head chef Ernst Van Zyl.
Jonathan said: “I am very pleased to have joined the team at the Copthorne and delighted to be working with Ernst and his team.
“1855 has quickly established a great reputation for delivering good quality, competitively priced food and is a popular restaurant within the city.”
Somerset born Jonathan previously spent time working at Heston Blumenthal’s Michelin starred restaurant The Fat Duck.
He added: “I spent six weeks working at The Fat Duck on a chef stage placement and it was a great experience. I learnt a lot about flavour combinations and different presentational styles.
“I observed a selection of Heston’s most famous dishes being assembled such as snail porridge and bacon and eggs ice cream.
“I was inspired by a number of dishes I helped prepare at The Fat Duck and I am looking forward to bringing my own flair and culinary ideas to the Copthorne.”
Orla Watt, General Manager of the Copthorne Hotel Sheffield, said: “We are delighted to welcome Jonathan to the Copthorne.
“He is highly skilled in his field and has a wealth of experience. He is a great addition to the restaurant team.”
For more information on 1855 Restaurant, or to book a table, visit www.millenniumhotels.co.uk/copthornesheffield<http://www.millenniumhotels.co.uk/copthornesheffield> or telephone 0114 252 5480
Wed 3rd Mar 10 A critic bites: John Walsh reveals what marks a good eaterie from a bad one
Waiters who know their onions but sense when to hold off, simple decor and a good bread basket...
10 Things That Make a Good Restaurant
1. The light fantastic...tastes better and wine floods your senses more spectacularly when there are windows around. I can't explain why...
2. Simplicity. Restaurants used to be shrines to immaculate taste. You could have peeped into the dining rooms of the Ritz or the Savoy any time from the 1910s to 2000 and seen the same white damask napery, cut glass, burnished silver serving dishes, opulent creamy drapes, Sabatier cutlery... Today, we suspect eating houses that come on like shrines. Simple décor is best...
3. A bit of a buzz. Restaurant reviewers award points for "ambience", and every habitual diner-out knows the value of a little noise with your meal. I don't mean the effortful badinage of theatrical Italians in upscale trattorias. I mean some good music (a bit of The Killers, a soupcon of KD Lang, a touch of Mumford & Sons) played quietly and unobtrusively, and a buzz of easy conversation, the kind conducted by people who know they aren't being overheard...
By John Walsh, in the Times, Thursday 25th February. Read more:
