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Flat Cap Hotels has announced the appointment of Martyn Fallon as group executive chef.
He will be leading on and working with all of the properties, focusing on local produce sourcing, the creation and implementation of each site’s menus and delivering the “highest levels” of training of both the senior and junior members of each kitchen.
Fallon’s new menu will be showcased across all Flat Cap restaurants in Cheshire, The Bridge, Prestbury, The Courthouse, Knutsford and The Vicarage, Cranage. The menu will have a “strong focus on homemade and simple classics, including a generous selection of vegan options too”.
He formally started his Flat Cap career at The Bridge in Prestbury, and since then made an “instant impact” on the dining-centric brand bringing a “forward thinking philosophy” to his kitchen.
His prior career saw him as a trainer of head chefs, and working as a roaming chef assisting the Rusacks Hotel.
Fallon has described the future of food at Flat Cap as “moving towards a higher sustainable, locally made philosophy”. He is a strong advocate of the ‘Made this way’ brand philosophy, strongly believing “most dishes should be created in house with its chefs trained appropriately”.
