He adds that he has full control over choosing suppliers and has already joined forces with a fishmonger in Thatcham.
Plamen says that he will keep the menu – there is a bar menu and full restaurant menu – seasonal, changing it every few months to ensure he uses the freshest ingredients. “We will be making everything daily so have kept the menu quite short,” he says. “We will be looking to add a daily menu special just for residents of the hotel too.”
He is also incorporating new cooking techniques, having just acquired a vacuum packing machine, which he says produces far superior flavours in the food.
Plamen adds: “Now the biggest thing is to bring the people in. We will be looking to do wine tasting events where I will come out and discuss the food too.
“We hope to make it a more gourmet experience. We hope to give customers a good experience.
“It is nice, modern and clean and there’s a good atmosphere. I think it is going to work.”
The hotel, which reopened on September 26, has two conference rooms, a family zone, non-smoking courtyard and adult only bar next to the restaurant.
The restaurant currently has three chefs, but it is hoped a fourth will join the team shortly.
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