Over the last five years, the bar, restaurant and hotel group, Oakman Inns & Restaurants, has grown from one to eight units and for its Chief Executive, Peter Borg-Neal, this growth has depended on picking the right people at the right time to help that expansion. Peter has now decided that this rapid yet controlled expansion now requires a new Group Executive Chef, and he and his Board have immense pleasure in announcing that Peter Wright has agreed to join the company.
From 1998 until recently Peter Wright served as Group Executive Chef at Geronimo Inns, the London pub group owned by family brewery, Young’s. During his tenure in this position Geronimo grew from three sites to 34 and was part of the successful team that won several high profile awards and recommendations.
Peter forged his career in a number of high profile roles at Payne & Gunter Ltd, London; OXO Tower, Harvey Nichols, London; Champneys Health Resort, Tring; and The Royal Thames Yacht Club, London.
Peter Borg-Neal commented: “We are delighted that Peter has joined us, after the fantastic job he did at Geronimo, alongside the rest of their excellent team. At Oakman we have an even stronger focus on food in our bars and market-town hotels, and the appointment of an Executive Chef has become increasingly necessary. Peter has long been my first choice for the post and I had to wait until he became available. The wide menu choice, high volumes of food sales and our all day trading concept, mean that our chefs need and deserve the highest levels of training, leadership and support in order to operate effectively.”
Borg-Neal added: “Our latest outlet, The Beech House in Beaconsfield, is trading well and averaging over £36K net per week in its first four weeks. Furthermore, we are making excellent progress with our planning application in Abingdon-upon-Thames. Peter joins us at an exciting point in our development and I am looking forward to working alongside him.”
Peter Wright said: “This is a wonderful opportunity to become part of a fast-growing operation and to work with someone as respected and passionate about their food and customer service as Peter Borg-Neal.”
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