Simon left the 'Angel' to join Lancashire's 'Seafood Pub Company …
Simon moved from the acclaimed Angel Inn at Hetton where he won last year s national Front of House Manager of the Year title in the 50 Best Gastro-pub Awards .
He is initially based at the Assheton Arms in Downham but is also responsible for the Oyster & Otter at Feniscowles, Blackburn. He will also oversee the soon to open Fenwick Arms in the Lune Valley village of Claughton, between Lancaster and Kirkby Lonsdale, and the Seafood Pub Company s newly acquired fourth gastro-pub the Farmer s Arms at Great Eccleston off the Garstang to Blackpool road.
Simon, who has been deputy general manager of the Rendezvous Hotel at Skipton and head chef at The White Bull in Ribchester, gained much of his early hospitality experience in the busy tourist city of Nice on the French Cote D azur. For five years he held key positions at restaurants, cafes, bars and nightclubs in the Thor Pub Group.
Three years ago he beat hundreds of entrants to reach the last four finalists in the Best General Manager category of the Northern Hospitality Awards.
Our expansion to four gastro-pubs is an exciting time for us and it s great to have Simon on board, said Seafood Pub Company managing director Joycelyn Neve. We share the same standards and goals so he immediately fitted in and it already feels like he s always been on the team.
The Fenwick Arms at Claughton which reopens at the end of May became one of the best known pubs in the country when celebrity chef Gordon Ramsay famously featured it in his Kitchen Nightmares TV series back in 2007.
Now it will be re-invented as the most northerly Seafood Pub Company venue and the latest in an award-winning portfolio.
Last year The Oyster & Otter was named the best North West food pub in the Great British Pub Awards and, weeks later, the Assheton Arms landed the Lancashire Life Dining Pub of the Year title.
We ve come a long way in a very short two years, says Joycelyn Neve the daughter of Fleetwood-based fish wholesaler Chris Neve. That s only been possible because of the reputation we have built for excellence in food, service and venues and the fact that people obviously like what we do.
THIS IS A PRESS RELEASE