Register to get free articles
Want unlimited access? View Plans
Already have an account? Sign in
Formby Hall Golf Resort and Spa has announced the appointment of executive head chef Paul Feery, who has designed a new à la carte menu with head chef Graham Alley and his brigade.
Available at the resort’s Fairway Grill restaurant, Feery and his team present a menu of seasonal, modern British classics with a twist. Guests can expect much-loved favourites like beef fillet with peppercorn sauce, alongside contemporary fusion dishes such as monkfish tail with katsu curry sauce, sweet potato and onion bhaji.
Feery was previously Individual Restaurants’ opening head chef, for restaurants including Piccolino and Restaurant Bar and Grill in Liverpool. He was formerly group executive chef for the New Moon Company and executive head chef at Liverpool’s Radisson Blu.
Seasonal mains include Feery’s signature scallion encrusted cod loin with braised chilli, garlic bok choy and mango salsa, and a fresh twist on bone-in chicken supreme, served with parmentier potato, wild mushroom, and leek fricassee with a red wine jus.
Paul Feery, executive head chef, said: “We’re really proud of this menu. It’s been a collective effort with input and ideas coming from the whole team. The dishes are classical yet contemporary, and we use modern techniques for a fresh twist that will surprise and delight our guests.”
“Where possible, we use sustainable and local produce from growers, artisans, butchers, fishmongers and other suppliers in the Northwest. We’ll refresh our menu seasonally, but you’ll continue to see our most popular dishes throughout the year.”
