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Red Lion Hotel chef has fresh ideas
The Red Lion Hotel has a new head chef.
Keith Birmingham has joined the established team at the hotel in the Top of The Town area of Basingstoke.
He brings with him considerable experience in hotels, function catering for parties, weddings, Christmas and business events through to a renowned two-rosette restaurant.
Mark Nicholson, general manager at the historic hotel, said: “We want to raise the awareness of freshly cooked food in both our restaurant and at our functions and so have recruited a top chef.”
Mr Birmingham said: “I’m keen to help Mark re-establish the Red Lion Hotel as the fresh food place to eat in Basingstoke.”
He said that with the rise in awareness of the health benefits of eating non-processed meals, the Red Lion Hotel aims to be at the forefront of the movement in Basingstoke.
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