Old Fashioned, You’re Not Rang!

A recent experience at Brownsword’s Gidleigh Park in Devon, highlighted the importance of service and the reason it has retained its Michelin star for yet another year.

Chef de rang means a waiter responsible for a certain section within a restaurant and this meant Travis Sprules was looking after us all evening.

The term may be old fashioned, but the service delivered was exceptional as Chefs’ Forum Director Catherine Farinha discovered.

“The Chef de Rang oversees a dining section, ensuring tables are perfectly set, orders are taken accurately, and dishes are served with precision,” Catherine explained. “We saw it in action recently at Gidleigh and we were blown away. Chef de Rang Travis Sprules and Restaurant Manager Marek Wozniak performed to an exceptional standard.”

Travis commented on his job: “Typically a Chef de Rang coordinates with the kitchen, handles guest relations and manages the bill. Our expertise ensures a seamless, high-quality dining experience through exceptional service and detailed menu knowledge. It’s our pleasure to look after our guests and ensure they get the best at all times – from beginning to end.”

“We know you are taking pictures for The Chefs’ Forum, so I have made sure every dish is flawless to show off our food in the very best way we can. I will make sure a set the plate down at exactly the right angle that chef has intended.”

We just loved the passion and attention to detail exhibited both front and back of house and this is the reason why Gidleigh has become a firm favourite for a birthday treat. It is so wonderful to see dishes and menus change with the seasons and local produce championed with technical culinary excellence and served with the utmost of respect and precision.

Catherine continued: “For us that meant that the service started with our order of an Old Fashioned and a Bloody Mary mixed by Restaurant Manager Marek Woznaik when we arrived in the lounge over a game of draughts and didn’t stop until we’d enjoyed the last petit four and the last drop of excellent coffee in the restaurant afterwards.”

Inspired by this wonderful story of service as it should be, our lovely editor has made up a tongue twister:

Chefs may get all the attention, but the chef de rang is rarely wrong! Try saying that after a couple of Sancerre, Terre de Silex 2022 or Merlot Groult Constantia, Merlot, Langoed, South Africa 2019!

The wonderful A La Carte Menu by Executive Chef Chris Eden, expertly served by Travis comprised:

Lounge Snack

Multi seed cracker

Amuse Bouche

Gidleigh’s green leek mousse, roast onion jelly, white leek foam, old Winchester cheese crumb with bacon and chives

Canapés