New Hambrough head chef looks to reinvigorate business
Darren Beevers, who has worked at an array of Michelin-rated restaurants throughout his career, is keen to retain the Hambrough’s starand will also be overseeing the on-going work to transform Ventnor’s disused Winter Gardens into a hotel, restaurant and bar.
“I love it here,” Beevers - who was confirmed as the new head chef earlier this month – told BigHospitality. “The standard is already very high, what Robert’s done is unique but I don’t want to be seen as following anyone else.
“I have a lot of questions to answer but I’ve always wanted to push myself. It should be seen more as a 'restaurant with rooms' and the focus will be on the sourcing of great produce – I’ve been to meet all of the local farmers and will be using more modern techniques with some of the dishes I create.
“I’m not sure if we’ll be back in the Michelin Guide this year, but we’ll certainly be trying to retain the accolades and make this place stand out on the island.”
John Campbell withdrawal
In April it was reported that Thompson had sold the Hambrough Group – which includes the Hambrough, the Pond Café (Italian restaurant) Villa Lavina (five-bedroom villa) and the Winter Gardens – to former two-Michelin-starred chef John Campbell. It was a shock move as Thompson, who had only recently been announced as the Isle of Wight's first 'ambassador', had told BigHospitality of his plans to transform the island into a top tourist destination.
Campbell, who had also previously revealed some ambitious plans of his own,withdrew from the Hambrough deal a month later, paving the way for Beevers to head up the restaurant with his girlfriend Johanna Rogers (formerly with Hyatt Hotels and Resorts), who is managing the hotel operation.
“I don’t really know much about what happened,” added Beevers. “I know he (Campbell) had big plans, I’m not sure if his expectations were too high or if the location just wasn’t right for him. The only thing I can say is that it’s worked out well for me.”
Beevers’ career in hospitality began as a pot washer in a nursing home. He joins the Hambrough from Pollen Street Social, where he held a corporate chef role with the intention of opening a new site for Jason Atherton in November. He has also worked at Chez Bruce, The Capital, Le Poussin at Whitley Ridge.
Winter Gardens
The Hambrough has now re-opened with Beevers’ summer menu including roasted quail, wild garlic, picked beetroots and crunchy grains as a starter and pork loin and glazed cheek, apple gel, celery tops, balsamic onion petals and smoked elderflower dressing as a main. The dining room has been made slightly less formal and some of the seven rooms have been updated.
Alongside running the restaurant with sous chef Daniel Perjesi, Beevers has also been given the go-ahead to oversee the Winter Gardens project, with an aim to become the ‘executive chef’ for the Hambrough Group.
The £4m transformation of the Winter Gardens is expected to include a 34-bedroom hotel, a more informal restaurant and a bar with an outside terrace. In a deal with the Isle of Wight Council, the development will also include a 400-seat auditorium, open to the general public.
BigHospitality has also recently spoken with Campbell, who said he has ‘no general plans’ at the moment, with ‘no new restaurants on the horizon’.
