Iremonger cooks up a successful career move
Lime Venue Portfolio are delighted to announce the appointment of Scott Iremonger as head chef at the Royal Berkshire Conference Centre.
“Overcomplicating the flavours and making the dishes too complex for large numbers can be difficult, my aim is to keep things simple, serving classical food with a modern twist and delivering a real wow factor,”
Scott Iremonger, Head Chef
Iremonger’s passion is for classical dishes with a modern twist, and his role will see him taking charge of a kitchen that caters for conference delegates, hospitality guests at match days and gala dinners for up to 400.
Although his main source of inspiration comes from classic French cuisine, he also enjoys experimenting with Asian and Oriental styles and is keen to introduce new flavours, hoping to impress guests by designing a wide-ranging selection of newly-developed menus.
One VIP diner who has already complimented him on his cooking is legendary chef Raymond Blanc, who attended a charity luncheon at the Madejski Stadium with Sir John Madejski.
“We cooked rump of lamb and afterwards Raymond Blanc came into the kitchen to talk to us,” said Iremonger. “He was very encouraging and had some nice things to say, so it is great to be able to say I have cooked for someone who has been an inspiration for my own career.”
The Royal Berkshire Conference Centre has a richly deserved reputation as one of the region’s top venues for gala dinner dances and it is here where Iremonger hopes to show off his skills to best advantage.
“Overcomplicating the flavours and making the dishes too complex for large numbers can be difficult, my aim is to keep things simple, serving classical food with a modern twist and delivering a real wow factor,” he said.
For conference delegates attending events at the centre, he plans a move towards healthy eating menus and dishes designed to keep energy levels high in the post lunchtime period.
“Sometimes delegates have as little as half an hour for lunch, so it’s important to provide a tasty and healthy range of dishes which allows them to take a break without feeling overwhelmed by heavy food options which leave them feeling less awake in the afternoons,” he added.
Welcoming feedback from guests, Iremonger will also be offering bespoke menus on request. Having spent the last six years working at the conference centre under the watchful eye of former head chef Malcolm Faulkner this opportunity will provide the opportunity for the 33-year-old to produce ‘fantastic food with a wow factor’.
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