Gastro-pub group Balloo Inns is running a specially curated menu of its chefs’ top picks throughout Chef Appreciation Week, which is taking place this week until August 18. Each chef has selected their own personal favourite dish to serve up to customers.
Chef Appreciation Week is one of a number of initiatives that Balloo Inns has developed to invest in its team this year.
"Extremely Grateful"
Balloo Inns owner and managing director Ronan Sweeney commented, “We are always extremely grateful to our chefs across our restaurants for their continuous hard work throughout the year. Chef Appreciation Week has provided us with the extra opportunity to demonstrate how much we value and appreciate their work with us. We have been able to highlight not only their incredible work ethic, but their tremendous combined talent to our customers through our special menu of chef selections.
“Through our employee initiatives with Inspire Workplace, we are striving to create the best working environment for each of our employees. All our employees play a significant part in the success of our restaurants. Our business cannot succeed without happy, motivated employees and their wellbeing is a big priority for us.”
Balloo Inns Group employs approximately 120 staff across its three restaurants in Co. Down: Balloo House of Killinchy, Poacher’s Pocket of Lisbane and The Parson’s Nose of Hillsborough.
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