Mark & Penny run The Bell, an original British pub in Fetcham, Surrey which also has a stylish restaurant serving great local produce. The location is perfect for Young’s real ales, bar meals, or hearty British restaurant classics, set in the heart of the village of Fetcham. It has a great reputation for its unique style of dining, fabulous food, world-class wines and excellent Young’s beers. You can find Mark on twitter @TheBellFetcham and also http://www.bellfetcham.com/
We caught up with Mark for a quick chat about Management skills, running a pub and his favourite restaurants!
Which is the last restaurant you visited and what were your thoughts?
The last restaurant we visited was Murano by Angela Hartnett in Mayfair,
London. We are immense fans of Angela, having first visited her Restaurant
Cielo whilst living in the USA. Murano have a incredible location with an
attractive dining room. The team were extremely attentive and we all
commented on how relaxed we all felt on the day we visited.
When working on the Young’s Brewery stand at Taste of London, we were
next-door neighbours for the days we were there, and Angela was extremely
accommodating to our teams at Young’s.
Which is your favourite local restaurant?
Our favourite local restaurant would be The Bell of Fetcham of course! On a
more serious note, we visited a new opening that we believe is sure to do
very well. The Bell Bistro in Reigate, Surrey; watch this space!
What is the most difficult part of your job?
Making time. Being a GM of a pub has its challenges but with addition of a
dining room it becomes all encompassing. Gone are the days of coming down
stairs, switching on the lights and standing behind the bar; this is a very
hands-on roll up your sleeves profession. Due to our management skills we
are happily in control, but every day brings totally new and diverse
challenges.
From the front of house, to back of house, externals, the presentation from
plating to planting; the appearance of the property in all areas, to the
management of our talented team, our aim is to deliver exceptional customer
service.
There is of course the financial element of the house; this is a business
after all and in this climate we have to stand out. We thoroughly enjoy
working in service and wouldn’t change our chosen vocation.
How important is local produce?
Unquestionably one of the most significant rudiments of our cooking is to be
honest, this has to be coupled with what we see as the most fundamental,
which is of course – fresh! Sourcing local produce shows a support and an
assurance to the area in which we are sited. Our customers have a choice,
and we absolutely understand and respect their decisions. We try to go the
extra mile by the term local by having our own herb and vegetable patch on
our property. The show of chef’s running in and out of the kitchen picking
and sourcing from the garden is a pleasure to watch and shows honesty in our
food.
What annoys you in the hospitality industry at the moment?
Perceptions of the role and of the industry. We are fully trained
professionals, working in a robust business environment where every member
of the team has a very specific role and task. There are a few welcomed
movers and shakers trying to change the image of hospitality; The Academy of
Food and Wine Service who were fundamental in the television show Service
which clearly showed the other side of the hard work involved in the
hospitality industry.
What personal attributes do you think make a good manager?
Patience, motivation, communication, the ability to think outside of the
box. You must keep an eye on the game and your competitors. Be proud of your
product and shout about it. Create a common baseline for interaction.
Deliver a clear message to new employees that they must provide a base for
accountability. Everything that we accomplish must be from a combined
effort.
What should a chef working for you, never do?
Take short cuts! There is nothing worse, and something that I personally
alike to lying. We source the very best, seasonal, British and local
ingredients and to have them cooked in any way other than what’s on the menu
is a sin.
Which Chef (Chefs) do you most admire?
For me it has to be a draw between Gordon Ramsay and Marco Pierre White.
Anyone who commits that hard, coming from such hard and varied backgrounds
whilst achieving three Michelin stars deserves everything they have worked
for. My current favourite has to be Tom Kerridge from the Hand & Flowers
Marlow, a true inspiration a pleasure to have had the opportunity to speak
with. Andre Garret from Galvin at Windows is always a favourite place to
visit and slowly becoming a regular haunt, with front of house and service
that is just impeccable.
What would you last meal on Earth be?
I do enjoy a fresh, home cooked family meal but I am going to stick my neck
out and go for a homemade curry. There is nothing better than sitting with
my family, breaking bread, and eating around the dining table with either a
great wine or ice-cold beer.
Thanks Mark –
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