Engineers House appoints an executive chef to lead the brigade

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Nick Kokkinos brings 17 years’ experience within the hospitality sector, mainly working in high quality restaurants and hotels where he honed his craft skills and developed his experience.
Commenting on the investment, Martyn Bowen, venue manager for Engineers’ House, said:” The quality of food has never been so high in the conference and meetings sector. High Street trends, demand for more eclectic choices, seasonality and provenance all come into play as delegates’ increasingly sophisticated tastes set the bar for venue operators.
“Nick’s superb skills and his insight into current food trends and flavours are a perfect combination for us as we provide everything from brassiere-style lunches to buffets and fine dining. The two most important things our delegates remember are how well they were treated and the quality of the food - and that is why they come back.”
With repeat business now accounting for 80 per cent of Engineers’ House bookings, it is expected that they will continue to come back for more.
Nick Kokkinos said:”I see this role as an exciting new challenge and it is wonderful to be part of an organisation that places the needs of the customer first and foremost.”

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