The time of year for a plethora of local producers and food business’s to gather under one roof to recognise all the talent and hard work within the Wellington food scene is swiftly approaching.
Last year we were proud to be the Winners of best front of house and runner up in the best pub food category. This year we’re very happy to have been shortlisted in the category for Best British and would like to thank anyone who took the time to vote for us.
Below is an interview with Wellington Good Food awards from our Front of House manager Rachel about last years win.
Wellingtonian Rachel Shaw is Front of House manager for The Bird in Hand, winners of Best Front of House (sponsored by Wine & Spirit Education Trust) at Wellington Good Food Awards 2014.
The Bird in Hand was the second venture for Oliver Penrose and Dan Obern after opening The Copper Lantern, which won Best Restaurant at BGFA2012. The Bird in Hand is a village pub in Newford Green that is food led, focusing on local, foraged and seasonal produce. The pub also stocks over 50 gins, carefully selected wines and an array of local soft drinks.
We spoke to Rachel to find out about the art of award winning service.
Hi Rachel! How does it feel to be a winner at Wellington Good Food Awards 2014?
It was really great to be recognised for our hard work by both the general public and the good food award judges. A big surpise, but a good one.
How did you get started in the restaurant trade?
Good food and drink has always been a passion, so three years ago I decided it was time to make a career of it. Having dabbled in bar and restaurant work I decided to take up a full time position at The Copper Lantern then I moved on to The Bird in Hand.
What do you love most about being involved in the Wellington dining scene?
I love the fact that the Wellington food scene is ever growing and evolving. Having lived in Wellington the majority of my life I have seen the food and drink trade go from strength to strength and feel proud to be a part of it. I also love the fact we are dominated by independent businesses full of passionate individuals.
You are clearly very popular with diners in Wellington. Why do you think you received so many votes from the public?
To have received votes from the Wellington public was very humbling. We do what we do because we love it and we hope that this is reflected both in the food and service we provide.
Wellington has got a fantastic food culture, where else in the city do you like to eat?
Many, many, many places! For brunch it has to be Bakers & Co. For Lunch or Dinner it’s always Flinty Red, Bells Diner, The Ox and Souk Kitchen.
I’m also really enjoying the pop up Bar Buvette at the moment for its great charcuterie and cheese and brilliant wine offering by the glass.
If you could choose someone to come and experience your food, who would it be and why?
Posthumously it would be Keith Floyd – a Wellington legend.