The Bite Magazine - Autumn/Winter 2023 - Issue 34

biterestaurant establishment.” They also believe in offering a range of options that cater to different preferences. “Whether you prefer meat, fish, or plant-based dishes, our tasting menu always evolves and highlights seasonal ingredients sourced from our local suppliers. More than food, we are proud of our great beverage selection! We have over 100 wines paired well with our seasonal menu.” The Cottage in the Wood Malvern’s location is also crucial with its incredible sweeping views. “We are so proud our 1919 Restau- rant is becoming a destination within the hotel.” The head chef believes a successful restaurant comes from a passionate and col- laborative team and the quality of produce and ingredients. “I don’t believe in following trends if the basics are not done right. Use your fresh produce as a canvas to create your menu.” Rob said it’s difficult to name his favourite dish or ingredient as it is always linked to the seasons. “I love mackerel, as it is so sim- ple yet tasty, and there are many ways to include it in a dish. A nice piece of meat from a local supplier is also a winner.” He also said simplicity is key. “Our guests are looking for simple yet good produce with quality at the forefront. The same can be said for sustainability.” While they are always busy thanks to a solid local crowd, their most active period is during weekends in spring and summer. “Our heated terrace is a winner all year round.” In his experience, the culinary industry has changed a lot, which he believes has to do with how chefs are trained. “It is a more gen- erous and nurturing industry where young people can thrive.” With many more young chefs working in kitchens, time should be invested in developing upcoming talents. “As trends are evolv- ing, I believe the focus should stay on the quality and seasonality of ingredients. Streamlining what we do to ensure we do it as best as possible and incorporating sustainability and accessibility in our offering.” Rob's most significant accomplishment this year has been achiev- ing the 3 AA Rosettes. “We have been working toward this goal since I joined the hotel in 2021. It would not have been possible without the team, who have spent countless hours experimenting with local produce to create the Tasting Menu experiences. It is crucial for me to build a strong, passionate team and develop tal- ents. Our sous chef has been part of the team for two years, and he is a real asset and helps me develop the team as well.” Last year, the restaurant took home the Taste of Worcestershire Award, celebrating local Worcestershire hospitality based on independent feedback. The Cottage in the Wood Malvern won Hotel of the Year at the Worcestershire Tourism Awards 2023, at- tributed to the restaurant’s versatile menu offerings. Other nom- inations and shortlists include Rob being nominated for Hotel Restaurant Chef of the Year at the Hotel Cateys and the Acorn Award in 2022 and being shortlisted for the same award at the Hotel Cateys this year. 1919 Restaurant was a finalist for The Food Awards in 2022, the Taste of Worcestershire Award in 2023, and shortlisted for Inde- pendent Hotel of the Year 2023. Rob wants to streamline what they are good at and focus on growing their brand. “I want to start growing my kitchen garden so we can grow our seasonal vegeta- bles and create a field-to-fork experience. 2024 will be an exciting year; we want to collaborate more with the bar and make more of our wine pairing with the menu.” Rob's fun and relaxation time is spent with his family when he's not cooking. He would advise aspiring chefs wishing to enter the food industry, “Keep it simple! Do what makes you happy and what you would want to eat yourself. It’s all about creating some- thing you would be proud of.” www.cottageinthewood.co.uk/food-drink