DCSIMG

Employees raise a toast to Fylde Coast gastro pub

The CArtford Inn team at the CAtey's. L to r  Daniel Smythe, Patrick Beaum�, Charles Preston, Sophie Cottam, Jeanicia Beaum�, Julie Beaum�, Myself and Sonny Flood.

The CArtford Inn team at the CAtey's. L to r Daniel Smythe, Patrick Beaum�, Charles Preston, Sophie Cottam, Jeanicia Beaum�, Julie Beaum�, Myself and Sonny Flood.

A Wyre gastro pub has been voted one of the best 30 places to work in the hospitality industry in a top national awards.

The Cartford Inn was nominated as one of the best employers in the county in the Cateys – the industries equivalent of the Oscars.

They were up against some of the biggest names in hotels and restaurants in the country and the owners Patrick and Julie Beaume and their team from the Little Eccleston pub travelled down to the Grosvenor Hotel in London this month for the glittering finals ceremony.

There they rubbed shoulders with celebrity chefs such as Raymond Blanc.

The Caterer magazine described it as being among the very best in the hospitality industry with the way it supports its staff as being what makes it among the country’s best employers.

Patrick said:“Reaching the finals of our industry’s top awards has been the highlight of our year so far. It was an amazing experience for our staff to attend the ceremony with Britain’s best chefs and restaurateurs.

“We were delighted to be judged one of hospitality’s top employers ahead of a selection of Britain’s best known and most highly respected hotels and restaurants.

“We’ve always tried to make a working environment at The Cartford Inn that gets the best out of our staff. We recognise the needs and aspirations of our employees and exceed the minimum requirements in ensuring that everyone working for us is happy, motivated and working towards achieving their own goals.

“There is a family feeling at The Cartford Inn as we regularly organise staff meals and parties and we’re always encouraging enthusiastic team members where they show an interest in a particular area of our business.

“This results in a shared commitment and enthusiasm for what we do that has been key to our success so far. We hope these practices will help us continue to build strong teams for the future as the business continues to evolve.”

In the Caterer article the 17th Century coaching Inn was praised for its service and warm family feeling.

It said: “The lack of formality also gives staff confidence to contribute business ideas. Quirkily, the Beaumés support their employees’ outside interests, too.

“Several aspiring artists among the team have put their work up for sale at the inn, while a kitchen porter who started a free-range egg business is now their sole supplier.”

 

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