Willie Jones joins Murrayshall as Head of Food and Beverage

MH Willie-Jones -Head-of-FB-02.02.21

Willie Jones has joined Murrayshall Country House Hotel and Golf Club as Head of Food and Beverage.  He has a wealth of experience ranging from 16 years at the prestigious Gleneagles Hotel, to time at The Belfry, Wrightington Hotel and Country Club and Paul Heathcote’s flagship Michelin starred restaurant, The Longridge Restaurant.

Says Willie, “I am extremely excited about my new role at Murrayshall and my aim is to bring food and beverage back, not only to the forefront of the hotel’s offering but also to the minds of guests, both those who are local and those from further afield. I am keen to work hard to develop the team in order to achieve a wonderful dining experience, whether it be in a more informal setting like Stutts or taking in the wonderful views across the estate from the Lynedoch Brasserie.”

During his time at Gleneagles Willie held a number of senior roles within the food and beverage Team and comes to Murrayshall having been in charge of one of the biggest food and beverage operations in the country. Most notably, he was involved with a £3 million investment which saw the launch of the 250 cover Spanish / Italian restaurant, Deseo, which is now The Birnam Brasserie as well as a luxurious food emporium, busy café and spa restaurant. In addition to this, he was also in charge of private dining, events and the in-room dining department which was responsible for servicing all 230 of the hotel’s bedrooms.

Willie was also heavily involved with the food and beverage provision for all three of Gleneagles’s Championship courses as well as the Dormy Clubhouse, culminating in the impressive role of being directly responsible for the American and European Ryder Cup Teams’ food and beverage provision in 2014.

“I am delighted that Willie will be joining us at Murrayshall,” said Gary Silcock, General Manager, “And I am excited about the passion and energy he will bring to the team.”

Alongside Willie’s expertise in the world of food and beverages, he also offers a charitable and philanthropic angle to the role, due to his position of Co-Founder and Patron of the world-class, industry-led Apprenticeship in Hospitality Scotland scheme.

“For any business, it’s extremely important to ensure that we have a healthy and positive relationship with our local schools and colleges,” says Willie, “And it is my ambition to make Murrayshall a “Centre of Excellence” for the delivery of apprenticeships.”

“With Willie on board the opportunities are endless!” says Gary Silcock. “I am confident that he will drive the food and beverage team forward and create an outstanding culinary offering. He will also work to introduce exciting new offerings such as outdoor dining, to be enjoyed alongside our country pursuit activities, as well as an exciting calendar of events ranging from food demonstrations and cookery classes (both face-to-face and virtual) to tastings with local suppliers.

“I am sure that with Willie’s input, 2021 is going to see Murrayshall rivalling the greats of the food and beverage industry and put the hotel firmly on the map for all foodies and gastronomists!”

 

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