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Our not so Swedish Chef

One of the reasons people come back to our venue is our catering.  Our Chef, Chris, has been working his magic at our venue in transforming our day to day conference menu and adapting our catering for different celebrations and events. We ask him about his experience and how catering is changing.

 

How long have you been a chef?

From a young age of 16, in total 17 years

 

Was there a particular reason why you became a chef?

It makes you feel happy to make other people happy, and the best part is- you don't have to say anything!

When people take a bite from what you make the smile on their face will do it all. When you cook with love the magic is working.

 

Is there a chef you admire?

Has to be Heston Blumenthal

 

What’s your most interesting or fun experience from over the years?

Being in Glastonbury and watching the event set up around us. Cook 1000 meals a day from a field kitchen for 10 days and then watch the event unwind....

What's your favourite thing to make? 

Fresh sea food

 

What gets your taste buds going?

 Nothing beats working with whatever fruits and vegetables are in season. The produce market is a treasure chest as far as I'm concerned.

 

How has conference food changed over the years?

People are wanting to eat more healthy and are dietary concious. In general there are a lot less carbs and lighter salad options are preferred

 

How are you trying to change this at Armada House?

By providing a large selection of menus for people to choose and make their own lunch's, ranging from the old school 'beige' buffet to the quinoa salads and baked not fried items.

Do you have a favourite place to eat in Bristol?

Casamia

www.casamiarestaurant.co.uk

 

Do you have any cooking tips you would like to share?

Put a dish towel or damp paper towel under your cutting board to keep it from slipping and wobbling

Taste and season at every stage of cooking, because if you wait until the end, it’s probably too late.

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  • "Your venue is charming and with such a good team I do wish you every success for the future. The next time we organise such an event we will certainly be in touch."
    - Justin Ryan, Avon & Wiltshire Mental Health Partnership NHS Trust
  • "Thank you for a fantastic evening on Saturday for our end of season awards evening. The food was absolutely delicious and the wine was also spot on! "
    - Firebrands Hockey Club
  • "Your team were very attentive and did a fantastic job- thank you!"
    - Vanessa Freund, McKinsey and Company
  • "We had a lovely time and the food was excellent. "
    - Debbie Burunou
  • "Thank you - it was a great event, the staff, venue and food were excellent. "
    - Thomas Dewey- Ovation
  • "The Armada House team were fantastic. They were great at facilitating us, and made the experience stress-free and smooth. From the warm welcome, to the very delicious catering, everything was thought of and no request was too much"
    - Fran - Talking Money
  • ""With its central location, beautiful building and friendly and professional staff, Armada House is the perfect venue for your event." "
    - Mel Hackett, University of London
  • ""Thank you all for a fantastic day... You were tremendously helpful and flexible over all the arrangements and everything went according to plan. The (organic) food and wine was delicious and everyone commented on the surroundings .Thank you all again for your help." "
    - Bee West, Green Books (Green, environmental and cultural publisher)