HOSPITALITY
New restaurant creates 50 jobs
A new bar and restaurant, which boasts creative cocktails, deli sharing boards and meat feasts, has opened at The Brewery Quarter in Cheltenham. The Botanist has launched a 6,500sq ft unit and says it has created 50 jobs, including chefs, bar tenders, servers and various other staff. Named the best place to work in hospitality by The Sunday Times, The Botanist is part of the New World Trading Company with seven brands and 20 venues across the country, employing more than 1,000 across the UK.
Operations manager Rich Pearson said: "Not only are we a team, we are a family and we take on people because of their positive personalities. "When we open a new site, concoct a new cocktail, create a new dish or welcome a customer, it's really about discovering fresh happiness." The Botanist says it is bringing "a secret garden of food and drink, in a spacious and airy spot in The Brewery Quarter, bringing the outside in with a striking interior of walls adorned with flowers, trees and vines as well as intriguing antiquities, trinkets and treasures" l
Hotel launches new restaurant after extensive £10 million revamp
A county hotel has opened a new restaurant, after a major renovation programme over four years costing almost £10 million. Tewksbury Park has unveiled Mint, which has been luxuriously appointed by local interior designer, ADS Design, which has drawn upon the restaurant's name to create a fresh and bright décor. With undertones of limes, peppermints and brilliant greens, the hotel says the name Mint has been chosen not only to highlight its refreshing stylish interior, but also
to reflect the light and fresh cuisine which will be served. A glass and antique brass balustrade features in the restaurant, bringing a traditional touch to what is otherwise a contemporary feel. Clusters of fresh potted herbs peppered around the restaurant exude a fresh aroma and offer another nod to the restaurant's name. The fresh food offering is directed by head chef Anuj Thakur, who works particularly closely with the seasons, and takes advantage of the finest ingredients from local producers.
62 | December 2018 | www. punchline-gloucester .com
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