Roux Scholarship Winner Celebrates as Hattusa is Born!
East met West in a collision of cultures and fusion of delectable flavours as the new Hattusa Restaurant at Berwick Lodge Hotel in Bristol launched on the 23rd October 2014.
A harpist, jazz quartet and magician made for fabulous entertainment to ensure that Chef Paul O’Neill’s debut to the Bristol dining scene becomes the number one topic and taste sensation on everybody’s lips!
Paul wowed guests as they were treated to a delicious ten-course tasting menu with wines to match. Each course was plated to perfection on beautiful plates and boards. The banquet showcased the fabulous dishes that he has lovingly crafted for Hattusa incorporating the finest ingredients from Chefs’ Forum sponsors Walter Rose & Son, Total Produce and Forest Produce.
Paul’s career began with a placement at Claridge’s in London and since then he went on to be awarded the prestigious Roux Scholarship in 2013 and reach the semi-finals of last year’s National Chef of the Year competition.
Paul said: “Sixty people, ten courses and all in just over three hours – This showed teamwork at its best and the team and I enjoyed every minute of it. It was lovely to receive such a warm reception from the guests and it was humbling to receive so many compliments on the food, wine pairings and service. When you do what you love as a job, it ceases to become work and feels like pure excitement – I m delighted with the way the launch went and couldn’t be happier with my team”.
Berwick Lodge already has two AA rosettes and Paul is aiming to get a third this year, and maybe even a Michelin star for Hattusa in the future.
Berwick Lodge was bought by Fevzi and Sarah Arikan in 2004, and reopened in 2009 after the couple spent five years painstakingly restoring the property, with the aim of fulfilling their vision to create a warm and welcoming, luxurious hotel and fine dining restaurant, unlike anything else in the South West.
“I am so proud of Paul and the whole team here at Berwick Lodge. My dream of creating a wonderful dining destination has come into fruition and I am so excited for the future. The clean plates and empty glasses were a great way to measure the astounding popularity of Paul’s menu, I’m thrilled to have him on board”.
Hattusa is now taking bookings for Christmas.