Make Venue’s Woodland Grange, was once again a winner at the Venues of Excellence annual ‘Cook & Serve Awards’ last week. George Midgeley, Head Chef, at Woodland Grange, picked up the prestigious ‘best main course’ accolade with a dish that was called ‘Michelin standard’ by the judging panel.
George Midgeley, receiving the ‘2019 Best Main Course’ award from Andrew Wilson, of Wilson Vale
The awards follow the launch of Make Food earlier this year and reinforce the company’s promise to continue to serve the very best quality food throughout the venue group. “This is a tremendous achievement, with our team competing against an outstandingly strong field,” commented Mark Thurman, General Manager, Make Venues Woodland Grange. “This is a brilliant confidence boost for the team and a well-earned ‘pat on the back’ for them for all the work they do in an increasingly challenging environment.”
“It also underlines our commitment to great food and our desire to reach the highest standards in the industry. It is also a great source of pride amongst both our staff and our customers, that we’re serving this level of quality every day,” concluded Mark.
George Midgeley added, “The quality of the competition in the room was really strong, all of the competitors were fellow venues of excellence, and are incredibly good at what they do. To win the main dish prize is a real source of confidence for me and the rest of the team here at Woodland Grange.”
Last year Make Venues also featured prominently on the final awards list, and this year continued its fine performance with Alex King from the Make UK, Technology Hub, winning the ‘best starter’ dish, , and Anthony Millward, also of Make UK, Technology Hub, picking up the ‘best beverage’ award.