Meet The Team: Simon Stonehouse

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18th May 2016 by Simon Stonehouse

Describe Bel & The Dragon 

I have spent many years living & working in the South of England where good restaurants & hotels are plentiful. Bel & The Dragon may not share the scale of some of the big industry players, but it is my belief that we take care of each and every guest to the very best of our ability. In fact, this is where I think we really come into our own. The warm welcome, the unique combination of architecture & heritage, the décor, the food & wine – the extreme attention to every little detail is what really sets us apart and creates happy lasting memories.

Describe your role at Bel & The Dragon

Hand on my heart, I have never experienced a dull moment running a restaurant or hotel for that matter and Bel & The Dragon, Cookham is certainly no exception. My role as General Manager is full of challenges and they are usually good ones at that. Reputation management, thinking outside the box and energising my team are key.

What do you enjoy about your role?

I have always had an appetite for good food and hospitality and enjoy the variation that the industry offers; every day at Bel & The Dragon is both different and rewarding. Whether I am serving a guest or helping a member of my team, I love the ‘hands on’ nature of the role and real opportunity to make a difference.

What do you love most about Bel & The Dragon?

Culture is just as important as a strategy in our industry and the culture here is about people. The support network equips people with the tools to grow within the company and encourages us all to go the extra mile for our guests.

Best Bel & The Dragon dish? 

I have tasted the Marinated Beetroot & Burrata with Basil Pesto & Roasted Pine Nuts on many occasions – the dish became a firm favourite before I joined Bel & The Dragon, in fact. It is an explosion of flavour & colour that should not be altered and most certainly never removed from the menu.

Top tipple? 

The sun’s out at last and, in my mind, nothing says summer like Sipsmith London Cup. Pimm’s perfected, really.

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