A LEADING Cumbrian hotel is preparing to cook up a storm as it takes on two new members of staff.

Low Wood Bay is strengthening its culinary team by taking on two experienced chefs.

The new appointments are part of next year's ambitious expansion plans for the hotel, which has been run by the Berry family for more than 60 years as part of English Lakes Hotels and Venues.

This redevelopment project is set to be the largest at Low Wood Bay for more than 150 years and the owners are hopeful that the new appointments will provide its kitchen with extra zest.

Low Wood Bay has recruited Daniel Winstanley as the new kitchen head chef while Marc Sanders moves across from The Wild Boar to take the reins as resort head chef.

Having attained his first role as a head chef at the age of 25, Mr Winstanley quickly embarked on a successful career catering at glittering events such as Chelsea Flower Show and Royal Ascot, before becoming a senior lecturer at Wigan and Leigh College.

He is now eager to build on this experience through his new role at Low Wood. 

Mr Winstanley said: "I’m passionate about developing staff and getting the best out of people, especially the next generation of kitchen stars."

Marc Sanders has whipped up international acclaim after spending five years working in Switzerland and a year in London before running a restaurant in Portugal. 

He returned to his Windermere home before heading up the kitchen team at The Wild Boar. 

He said: “This is an exciting new challenge in the context of the development plans for the resort.

“A key strength of our kitchen and restaurant teams is the willingness to embrace change, try new methods and constantly look for improvements to appeal to a wider range of diners, and maintain a reputation for creativity and quality.”

Nevil Jeffery [correct], general manager of Low Wood Bay Resort and Marina, has high hopes for the new recruits. 

He said: “As well as bringing great knowledge and expertise to their new roles, both Daniel and Marc have a strong desire to ensure that our food quality and service provision meets the high expectations of our guests and visitors to the resort. 

"I am sure they will both thrive in these new roles.”