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Low Wood Bay Resort & Spa names new restaurant manager

Harrison started his career in hospitality as a teenage potwasher, before progressing on to a number of roles in Cartmel, including as bar manager at Simon Rogan’s Pig and Whistle Bar

Low Wood Bay Resort and Spa on Windermere has appointed Craig Harrison as its new restaurant and banqueting manager.

Harrison returns to the hospitality industry after a three-month hiatus having moved back to the Lake District with his young family and working at an engineering and manufacturing firm.

The hotel said Harrison has returned to the sector after missing “the buzz of big events, the camaraderie and helping people enjoy themselves”. At his new role at Lakes Hotels Resorts and Venues’ flagship site, he will be responsible for a team of 18 staff.

Harrison started his career in hospitality as a teenage potwasher, before progressing on to a number of roles in Cartmel, including as bar manager at Simon Rogan’s Pig and Whistle Bar. He subsequently worked as restaurant manager at the Black Bull in Malden, near Scotch Corner, after its £3.5m refurbishment, before moving onto the role of restaurant manager at The Malmaison in Newcastle.

Commenting on his appointment he said: “I’m loving being back in hospitality. Some of us just have a natural affinity for customer serving roles and we really thrive on the social and leisure environment. I guess I fall into that category.

“I’m now in charge of food and beverage in The Windermere restaurant, and whilst I often work longer hours, I get paid for that additional time which is unusual in the hotel industry.”

General manager of Low Wood Bay Resort and Spa Nevil Jeffery, added: “Craig is a great addition to our F&B management team and it’s heartening to see a natural hospitality professional returning to the sector having experienced working life in a different discipline.

“I knew when interviewing Craig that hospitality is his passion and he loves what he does best. He is clearly enjoying being back in the restaurant environment and I look forward to many years working with Craig.”

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