Menu makeovers at Leeds hotels and 18th century halls
IT’S all change at some of West Yorkshire’s top hospitality destinations.
The new head chef at the DoubleTree by Hilton in Leeds is Matthew Castle, and he said he wants to “go back to basics” bringing in local produce and great British favourites in the hotel’s new menu.
Yorkshire born and bred, Matthew took on his first head chef role at the tender age of 24, followed by a decade as chef de partie.
He has worked at catering companies boasting £1.7m turnover and has cooked under the watchful eye of security staff for Prince Edward at the ballet.
Holmfirth-born Matthew said: “My career has been varied, I’ve cooked in restaurants, hotels and catering companies. A real turning point for me was when my old boss really took me under his wing and taught me about being a strong head chef. As a mentor he taught me about respect and how to get the best out of the team around you. It’s only when you have a well-oiled team around you that the kitchen will run at its best and you can create delicious dishes”.
A medley of new menus is being launched at DoubleTree in early 2016. Diners can look forward to dishes including locally-reared beef wellington, the chef’s choice on his own wedding day, and the menu will pay homage to Yorkshire with a focus on locally-sourced ingredients and recipes.
He said: “When people are travelling for work they often crave home cooked food, nothing overly fancy or over-worked, just simple, great tasting food. That’s what I’m creating at Doubletree, people’s favourites.” 
An award-winning chef is returning to Leeds’ Outlon Hall this month.
Steve Collinson led the culinary offering at Oulton Hall nearly a decade ago, and has now returned to reinvent the menus at the 18th century hall.
The new executive head chef is also aiming high, and wants an AA rosette on the wall for the Yorkshire hotel in 2016.
Huddersfield-based Steve returns having worked at The Dorchester in London, the Michelin-starred Chester Grosvenor hotel and at QHotels’ Mottram Hall and Oulton Hall before setting up his own successful North Yorkshire gastropub, Chapter One.
As executive head chef he will run the two Oulton Hall restaurants including The Calverley Grill and the Claret Jug, which are re-launching in 2016 with new menus.
Steve said: “Having previously spent 14 years at Oulton Hall, achieving two AA rosettes during my time leading the team, I am extremely passionate about the hotel and the outstanding dining experience we can offer.
“I’ve had a very varied career, but Oulton Hall has been the only place I wanted to return to. I’m thrilled to be back, with even more experience, to take on a new challenge and put the hotel on the map for dining in Yorkshire, whether it’s fine dining in the Calverley Grill or relaxed ‘classics done well’ in the Claret Jug.”
