Glenn Morrill's blog

This week is the turn of Darren Boddy, our Junior Sous Chef to write on my blog, but first a little about my week.  We had another great race meeting on Family Funday with a very busy 1539 kitchen, and a full restaurant.  With the end of summer upon us and autumn on the way my team and I have begun to look at new menu ideas so we have a busy few weeks ahead of us.

 This week it is the turn of Steve Tuke my Sous Chef to write on my blog and tell you a little about himself and his role in 1539. But first a little about my week; the new cheese menu is just about finished, just adding the final touches to it, so a big thank you to John Gastam and his team at Hills Fine Foods for their help in getting us some great cheese. We have also found some good truffle honey which we are going to start serving with cheese; it is a perfect accompaniment to some of the new varieties. I have also been out and about at Tatton Park for the RHS

 It has been a very busy few weeks with another great race weekend and a very busy restaurant!

I met with John from Hills Fine Foods which went very well and I have set him a challenge; to find us eight new cheese varieties for our cheese trolley with a two week deadline.  I am looking forward to seeing what he comes up with and will keep you posted as to the results of his task. 

 It’s been a really busy week with the new menu starting, lots of tweaking and fine tuning but we are very happy now with all the new dishes and the feedback from the customers has been really positive. We have a very busy week ahead with a race meeting this weekend; Friday evening followed by Saturday.

 Hi, I’m Glenn Morrill, the new Head Chef at 1539 Restaurant at Chester Racecourse.  I have spent most of my chef career working in and around York. Last November I won my second rosette whilst heading up the kitchen at The Churchill Hotel in York which is definitely a highpoint in my career so far, and moving to Chester is a fantastic new challenge for me.