A WINCHESTER restaurant is celebrating nearly two decades of culinary brilliance this November and there are no plans to slacken the pace.
The Chesil Rectory is celebrating its 17th anniversary under husband and wife duo Eleanor and Mark Dodd, who took over in 2008.
The 15th century building had been a fine-dining French-style restaurant before the food-and-drink veteran couple took it over amid a global economic crisis.
"Everyone said, 'You're absolutely mad!'
"We just felt like there was a real gap for a really good neighbourhood restaurant offering Hampshire produce and seasonal menus," Eleanor said.
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Outlasting financial crises, austerity and COVID the co-owner said the restaurant's success was down to its consistently brilliant food, hardworking, loyal staff and unique setting.
She said: "You've got the historical features: original doorways and creaky floorboards that tell a story from a different time."
Eleanor suggested Winchester was also a factor in its success, due in part to how lively and compact the city is, but said the restaurant works hard to develop its relationships.
The co-owner said: "[Head chef] Damian Brown mentors hospitality students and, once a year, we hold an event where our entire restaurant is 'taken over' by Eastleigh College students under his watchful eye.
"That's not just a spiel. They're the next generation of potential superstars and it's great to be able to give them a platform."
There are currently four chefs in the kitchen who were former pupils at Eastleigh College; a testament to the restaurant's emphasis on community.
The emphasis and team spirit might seem strange in an industry that can seem harsh to outsiders, but job satisfaction is key to the restaurant's success.
Head chef and stakeholder Damian Brown said: "I love my job now as much as I did on the first day, we've created something that inspires me constantly."
Damian has worked in restaurants across the country, including in those awarded Michelin stars. Unlike a lot of kitchens, the head chef asserted the whole team get involved.
He said: "[The menu's] dictated to by the seasons and they pretty much write themselves, [but] we write them together and that helps build confidence in the younger members of our team."
The hospitality industry is renowned for its itinerant workforce, but Eleanor and Damian say their staff retention is unusual and helps them deliver consistent quality.
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He said: "We're definitely doing something right to have a steady following. That's not because people think we're charming, we offer a service they rely on."
The restaurant does not rest on its laurels. Despite its foundation of team loyalty and picturesque medieval walls, it consistently seeks to innovate.
One way it looks to do this is through its 'best kept secret': the wine list developed by general manager and head of wine Kayleigh Vidler.
The head of wine showed the Chronicle the restaurant's 'Secret Cellar'. She asserted many bottles would be up to twice as expensive in most places.
She said: "We've got something for every budget: old, rare and interesting bottles at very reasonable prices."
Kayleigh, who was given the chance to develop her passion for wine by the restaurant said: "It's the best wine list probably in Hampshire and definitely in Winchester."
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