The Lewinnick Opens its New Kitchen - 23rd March 2012
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- Wednesday, 04 April 2012
Just in time for the busy Easter period the Lodge has released its new spring menu in a fabulous new kitchen. Head Chef Stephen Lloyd explains "Over the past few years The Lewinnick has become increasingly busier and the old kithcen was really struggling to keep up with demand, especially in peak periods. The new kitchen has been somewhat rushed through but has given the business potential to grow and most importantly serve customers in the quickest time possible". Over £100k has been invested in the all electric kitchen which by using induction technology will help to reduce its energy usage.
Lewinnick Lodge welcomes New Manager
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- Wednesday, 04 April 2012
5th March 2012 Katy Thompson has been appointed Venue Manager at The Lewinnick Lodge. Katy brings with her a wealth of experience in the hospitality industry having managed within the Loch Fyne group, Fifteen and The Watergate Bay hotel. It's great news for the customers at the Lodge as Katy is heavily customer focused and has keen eye for detail.
Daniel Trotter, General Manager says "It is a really exciting time to come on board with all the developments. I am really looking forward to working with Katy and am confident she will settle in quickly and help evolve/improve our offering."
Newquay Fish Festival
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- Friday, 16 September 2011
Last weekend saw the annual Fish Festival in Newquay, one of the many events saw our Head Chef's from the Lewinnick Lodge and Plume of Feathers show off their culinary skills during the practical cookery demonstrations which is undoubtedly the highlight of the festival.
Stephen Lloyd, Head Chef at the Lewinnick Lodge delighted visitors and locals on Friday 9th September 2011 with Cornish scallop's thermidore, lemongrass chicken prawn wonton with sweet chilli sauce, Fowey oysters kilpatrick grilled with bacon lardons and worstshire sauce and finally Newquay crab straws with lemon aioli.
Paul Mckena, Head Chef at the Plume of Feathers on Sunday 11th September 2011 amazed the audience with the help of his son Luke Mckenna a Chef de Partie at the Plume of Feathers by producing Thai mussells in lemongrass, chilli, ginger and coriander broth, Basque fish style stew, Hake and bacon salad and finally showed how to make a fish stock.
Hello to Hospitality Cornwall – our new ‘Group’
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- Friday, 01 July 2011
The Lewinnick Lodge and Plume of Feathers will now be recognised under a new group name ‘Hospitality Cornwall’ as part of a re-branding process that started October 2010. It’s part of our on-going commitment to success and growth within Cornwall – as a Cornish company, offering the best that Cornwall has to offer. All brought together under the banner of ‘Good, food, good rooms, good company’ to symbolise our honest commitment to quality at every level.
Marketing and communications agency Approach led the brand evaluation and recreation, to create a group that is ready to evolve with our ambitions. Becky McOwen-Banks, Creative Director “It has been a pleasure to work with such a committed Company, who understand that strong brand values help drive a business forward. We have partnered Dan and Peter in discovering the brand values to guide and centre their growing business and look forward to seeing it’s continued success.”
New Head Chef Appointed at the Lewinnick Lodge
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- Friday, 01 July 2011
The team at the Lodge warmly welcomes Fergus Coyle who was appointed as head chef in August 2012.