Good food and drink forms the heart of Exeter Golf and Country Club, and we understand the importance of excellence both behind the scenes and front of house on the bars and in the catering facilities. We have worked hard to create a team who complement each other in experience, style and aims.
With over 2 years experience as Sous Chef at Exeter Golf and Country Club and a 20 year career in catering, Rob was promoted to Head Chef in December 2010. Rob started his career in Bristol working at numerous top restaurants before leaving for France where he opened a restaurant in the Champagne region. Rob achieved many accolades during this time including a ‘Bib-Gourmande’ in the Michellin Guide.
On returning to the UK seven years later, Rob worked as Head Chef at St Olaves Court Hotel and the Queen’s Court Hotel in Exeter, before deciding to move into training to teach the profession to apprentices and catering students. He spent over 8 years teaching at Exeter College before leaving to join Exeter Golf and Country Club as Sous Chef and now Head Chef. Rob heads up a team of 5 chefs with a wealth of experience between them. Rob is committed to creating delicious, high quality menus which are accessible and appetising, reflecting as much of the great produce available in the Westcountry as possible.
Carlos joined Exeter Golf and Country Club in Autumn 2011.
Marie has a long background in a variety of catering businesses from management of high quality ski resort facilities, to one of Exeter’s most popular cafe restaurants, Ferns. Marie took over Ferns from her parents and ran the busy establishment for 10 years.
Marie has many exciting plans for the future of the Sports and Family Bar, and of course a large part of this will be the re-development. In the meantime, Marie says she is looking forward to developing the staff and product further through training to speed up service, increase consistency and excellent customer service.
As part of Exeter Golf and Country Club’s committment to excellent food, all of the time, a Catering Advisory Group has been established. Please click here Catering Advisory Group to see the full Catering Advisory Group document.
The Catering Advisory Group exists to act as a regular source of professional advice to the Board and management on the running and development of all aspects of our different catering operations. The group consists of General Manager, Martin Halse along with 3 volunteer members, Marie Kent, Paul Dukes and Marc Millon all with extensive experience in different aspects of successful hospitality. The group is chaired by Club Director, Juliet Chenery.
Marie Kent has a catering background in hotels, bars and restaurants both in the UK and in France, including the running of large outside catering operations. She managed the family business, Ferns Coffee Shop in the Guildhall Centre, Exeter, for several years. Now with her husband and two young sons, she is a frequent club user and is very committed to the Club and its future.
Paul Dukes has over 35 years of experience in the international hospitality and leisure industry. He spent 12 years with Trusthouse Forte in Sardinia and at the Hotel George V, Paris. Paul later became a divisional director of Grand Metropolitan after which, as managing director of La Manga Club Ltd, he developed and operated golf resorts in the UK and in Europe. Paul has held a number of industry positions, including non-executive director roles at Active Hotels, Golden Tulip and Dartington Hall. Paul has been chairman of the British Association of Hospitality Accountants since 2007.
Marc Millon is, amongst other things, a food, wine and travel writer. He is the author of twelve books published in the UK and abroad and writes regularly for numerous publications, including Food & Travel Magazine. He is the Editorial Consultant for Michael Caines and ABode Hotels. As such, he has an extensive knowledge about food, drink, and hospitality in Exeter and the West Country. He organised and ran the successful Slow Food Market in Topsham for two years, working with local producers, and he is one of the co-organisers of the bi-annual Topsham Food Festival.
If you have any queries or feedback regarding the catering facilities at Exeter Golf and Country Club please contact info@exetergcc.co.uk
