Neil Hiskey, Head Chef at the Millstream Hotel joined the team in 2001 as Commis Chef and has been Head Chef at the Millstream since 2011.
“I have seen the business grow from a single hotel restaurant when I joined, to now as the 2 Rosette Millstream Restaurant, Marwick’s Brasserie; and more recently the opening of our new deli in Bosham, Pop-in. As a result, my day has changed somewhat with more responsibilities, team members and greater involvement across the business.
The day starts with my colleagues preparing breakfast and cooking items to order. Rather than having a breakfast buffet, we cook each hot item when ordered to ensure the best for our guests.
With the opening this year of Pop-in, I have been trialling different savoury and pastry items and subsequently prepare and bake each morning. I enjoy trying new things and finding out what is popular and have noted that our gourmet sausage rolls and Eccles cakes have been particularly well received.
Throughout a typical day I work closely with my team and support their training and development as needed. I have regular team meetings and discuss customer feedback, ideas for new dishes and observations from the team. Our waiting staff are warm and friendly with our customers, providing lots of valuable guest feedback on their dining experience for us to take forward.
My passion is modern British cuisine, but with the occasional addition of Asian and oriental dishes to Marwick’s. For lunch and dinner we operate our restaurants simultaneously with a dedicated seasonal lunch and dinner menu in place at the Millstream Restaurant. Marwick’s has a single menu that is updated to reflect the seasons, with a vegan section having been recently added. During most afternoons we serve freshly prepared afternoon tea, which has seen somewhat of a resurgence in recent years.
As Head Chef I am responsible for creating the menus and ensuring each item is available for guests. During each day I am liaising with Sussex suppliers on the current catch of the day, fresh produce, plus meat and game that is available. Preparation and flexibility is key.
After a busy day I like to workout in the gym and relax – and not cook at home!”
To find out more about the Millstream Hotel and Marwick’s Brasserie, visit: www.millstreamhotel.com