Spaces at The Spine appoints new head chef
Additionally, Spaces at The Spine prioritises plant-based dishes over fish and meat options, encouraging clients to make more environmentally friendly choices
Spaces at The Spine has announced the appointment of Gareth Penn as its new head chef.
Penn will lead the kitchen in all areas, covering catering and the adjoining wellness cafe, The Base.
He brings a wealth of experience to the role with a 26-year-long career primarily working in hotels and restaurants.
Before joining the Spaces at The Spine team two years ago as a sous chef, Penn was previously the head chef in Delifonseca and the two-rosette establishment, The Mill End Hotel in South Devon.
Penn and his team also utilise northern suppliers, purchasing local and seasonal produce to positively impact the venue’s carbon footprint.
Additionally, Spaces at The Spine prioritises plant-based dishes over fish and meat options, encouraging clients to make more environmentally friendly choices.
Penn said: said: “I’m thrilled to continue this journey with Spaces at The Spine and get stuck into the new role and its responsibilities. The venue already offers amazing spaces and views, and our food offerings must match that level of quality every time.
“My primary aim is to be known throughout the city region for our exceptional event catering, and I’m looking forward to building those personal relationships with local producers and suppliers to set that goal in motion.”