With reopening we are introducing the following measures for all of our staff and customers post COVID-19. Please do not visit us if you are unwell. We have hand sanitiser stations located around the venue. We have devised a one-way system around the venue which starts with entrance at the main door and exit on … Continued
It’s almost four weeks since we have been allowed to reopen and I’ve finally had a spare minute to let you know what we’ve been up to in lockdown and beyond at The Maynard.
We are delighted to announce that we will be participating in the chancellor’s Eat Out to Help Out scheme throughout August.
General manager of The Maynard, Stephen Atkinson, discusses how the team at The Maynard came to know one another and embark on running their dream venue.
Whilst being closed due to COVID-19 restrictions, we have been extremely busy. In addition to catching up on paperwork, spending time nurturing the garden and continuing with refurbishment work; we have been offering a takeaway service on weekends.
Our head chef Adrian Gagea gives some insight into his experience, inspirations and our direction of our food & menu influences
Our assistant manager Josh wants to give you insight into Roastology, our coffee supplier and why coffee means so much to us.
Following on from taking on this building, it was fairly evident that to change perceptions and create a fresh start, it would take more than a new brand image. The venue décor felt extremely dated throughout and certainly would not fit in with the progressive modernisation of the bar & food menus and a fresher style of service.
Being the son of local restaurateur and wine merchants, John & Diane Hattersley, hospitality is in my blood. Despite recommendations from my parents to avoid a career in the industry, passion was already instilled. Working from the age of fourteen as a kitchen porter, I progressed through the ranks, firstly in kitchens, before moving front of house and a ski season running a chalet in France.