Dez Turland - Brend Hotels Case Study – Brend Hotels

Something for all seasons

Brend Hotels is a family-run operation, and the largest hotel group in the South West, with 11 hotels and 2 restaurants. Dez Turland joined the Group in 1992, as head chef at the Royal Duchy in Falmouth, and was promoted in 2008 to group development chef, his main objectives being the promotion of the Brend Hotel brand through its food, chef training and menu development. With an all-year-round customer base as varied as Brend’s, Dez has his work cut out for him!

“Within the Brend portfolio we cater for everyone; locals, tourists, business people, couples and families. Across the Group, we cater for anything up to 5,000 people per day in high season so we have to pay special attention to our menus, ensuring there is something for everyone. Within Brend Hotels we take our food seriously and aim to provide the very best food in the best possible environments, whether in a fine dining restaurant, casual bistro, carvery, for a wedding or a seasonal function. I aim to ensure we not only deliver the very best in quality, but a high level of consistency throughout the Group’s various food operations".

“I’ve always used Schwartz for Chef herbs, spices and seasonings because I know I can trust the quality and that the dishes I develop will be reliably replicated by our teams of chefs perfectly, every time. And because of the versatility of the seasonings and great depth of flavour, I can use them across a range of recipes, such as in main meals, marinades, sauces, dressings and dips and to season salads".

“At the end of the day, a chef can only be as good as the ingredients he has to work with. If he starts with the best, he is halfway there to creating a fantastic tasting dish.”