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Duncan's skills have been honed from a range of experiences
in the industry that have seen him polishing the silver
in the Grosvenor, Chester at fourteen to working at
the Stafford Hotel in St James, London.
He was supported through his Hotel Catering Management
training by the Grosvenor and completed his course with
a spell at the Lodge and Spa Hotel in Breckenridge,
Colorado. Duncan had joined the Grosvenor as a schoolboy
and prior to leaving he had become the youngest member
of its management team.
At 22 Duncan is a young manager and director of the
holding company, however, his wealth of experience is
evident in his knowledge of the industry and the management
of his team.
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Paul Wright
Executive Chef
Paul’s reputation as a creative and adventuress
chef is growing all the time.
His background includes experience from his training
at Glen Eagles, through the Chester Grosvenor
to the Stables at Soughton Hall.
Now at The Goshawk, Paul has the opportunity to
express both his creativity and leadership in
his new role. Paul has created for us a culinary
adventure that takes you from Steak and Kidney
Pie to Lobster Thermador.
Paul Connelly
Beverages Manager (Wine Buff)
Paul has a passion in life, and we are the
beneficiaries.
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Paul's knowledge of the global wine market and his
appreciation for all wines, has come together to provide
us with this fascinating wine list.
Paul's skills are a legacy of his Sommelier training
and his experience at the Chester Grosvenor. His knowledge
is honed after years of experience with wonderful visits
to such prestigious places as the Don Perignon vineyard.
If you're dinning with and need a little wine guidance,
have a word with Paul and pick his brains.
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