Ambassade de I’lle appoints a new sommelier, English Lakes Hotels adds a new director to its board, while Ramada Jarvis gets a new Regional Director
The Ambassade de L`ile , Jean-Christophe Ansanay-Alex’s London outpost has appointed a sommelier with years of experience in Michelin starred restaurants as its Head Sommelier.
Having worked in two and three Michelin-starred restaurants in France for years, including the Paul Bocuse in Lyon, the Taillevent in Paris and the Chateau de la Chevre d’Or in Eze, Aurelien Gill-Artagnan (pictured right) joins the newly opened and as yet unrated restaurant in South Kensington with ambition.
Ansanay-Alex said: “I am delighted that Aurelien agreed to join my London team. I knew of him in Lyon and with his superb credentials, he was the perfect choice to supervise our cellar in London, which, naturally, has quite a strong leaning towards French wines. ”
Meanwhile, English Lakes Hotels has appointed a new Group Commercial Director to its board to lead its sales and marketing teams.
David Neale joins the North West hotel group from his position as Sales and Marketing Director at Reebok UK in Cumbria, where he developed a passion for the area.
Neale said: “I’m very pleased to be joining such a well established and respected regional business. My job will be to help build on the firm’s success in what is a very competitive sector. It’s more important than ever to make sure we fully understand our customer base and to ensure that the company sustains its excellent record of innovation.”
Ramada Jarvis has also appointed a new director. Linda Watson joins the hotel group as the Regional Director for Scotland from her role as General Manager of the Ramada Mount Royal Hotel in Edinburgh.
Watson will now be responsible for the seven Ramada properties in Scotland, including her former haunt. She said: “I am delighted to have taken on this new role. I hope to combine my years of management experience with my regional knowledge to guide Ramada Jarvis Scottish Hotels in what will be a challenging time for the hospitality industry.”