Executive Chef Hrishikesh Desai explains what to expect from his new role, his rise in becoming one of the country’s most skilled chefs, and his long-term aim of winning a Michelin Star for Farlam Hall.
Hrishikesh announced he would be joining Farlam Hall in Spring 2023, leaving the Gilpin Hotel and Lake House after joining the hotel in 2015.
During his time at Gilpin Hotel and Lake House, Hrishikesh achieved four AA rosettes and held a Michelin star for six consecutive years at the hotel’s restaurant HriSHi.
Speaking to The Staff Canteen about the new role, Hrishikesh said: "Farlam Hall is a lifelong ambition. From the age of four I used to say to my parents that I wanted to run a hotel, before changing my way to be a chef, and then coming back to what I intended to do in the first place. It's a dream fulfilled."
Hrishikesh joined Farlam Hall with Finance Director Karen Baybutt, who he worked with extensively at the Gilpin. The new appointment will see pair manage the day-to-day running of Farlam Hall and its 38 members of staff.
"It's an exciting opportunity for me to Farlam Hall on the map and take it through a series of different developments; with staff with food and beverage and the offering and experiences. I'm very much excited and very much looking forward to it," explained Rishi.
Listing his priorities for the hotel, Hrishikesh said: "The three main priorities in the short term will be to make sure that our occupancy levels for the rooms are spot on, we want to build that occupancy at the hotel. The second one is we want to build a very good offering of food and beverage, it’s about good food, great wines and incredible hospitality. The third one is intelligent recruitment as per the needs of the business.”
Under the new management of the hotel, guests visiting and dining at Farlam Hall can expect to sample classic French cuisine combined with elements from Hrishikesh’s background.
"People know what sort of food that I do, my background is classic French cuisine and I will be keeping that background at Farlam Hall but then there will be a twist of my heritage, which is India, so spices will come into play big time and then the kitchen garden will heavily dictate how the menus will be formed and the dishes will come into play," Hrishikesh revealed.
HOW TO GET A MICHELIN STAR
Experienced in gaining and retaining star’s, Hrishikesh’s reputation as one of the country’s leading chefs has garnered critical acclaim from various guides, industry professionals and of course the countless diners who have experience his culinary expertise over the years.
It comes as no surprise that bringing a Michelin Star to Farlam Hall is an aim for the chef, and certainly something that he’s capable of achieving.
When asked if winning a Michelin Star for Farlam Hall was an aim for him, Hrishikesh told The Staff Canteen: "Is a Michelin Star on my radar? Of course, yes. I'm not going to lie. We will be working heavily again within the Farlam Hall kitchens to make sure that we work towards that goal."
He added: "As a chef it’s an incredible feeling but for the team and for the business it’s even better. Any youngster who comes into the kitchen, or anyone who has got no experience with Michelin, they also understand the efforts that is required to reach that certain accolade to that goal, and it just brings the team alive."
With the Michelin Guide UK 2023 set to launch next month, Hrishikesh explained that the build up to the event is often a nerve-racking time for chefs across the industry.
"It's an exciting time. I remember when I got a call from Rebecca Burr, the Director of Michelin Guide, and when she said that we were calling in regards of the guide, I couldn't
