HE view from the ninth floor Observatory Suite of
Manchester Airport's Radisson SAS Hotel is nothing
if not stunning. No wonder businesses regard it as
the ideal location for those prestigious events designed to
impress clients and colleagues.
But observing the movements of a variety of aircraft,
some careering down the runway before taking off to
exotic climes, was not the main event for guests to the
Cheshire Life luncheon in this sumptuous suite.
The menu prepared by executive chef Adam Tracey was
without doubt the star of the day and succeeded in firmly
holding the attention of those present before sending their
taste buds soaring.
What the guests did not realise was the military style
catering operation working in the background. The
Observatory Suite is perfectly position for the commanding
views it offers visitors, but the kitchens where Chef Adam
prepared his dishes are eight floors below.
'Carefully planned hot plates and split second
organisation meant the dishes were served piping hot and
perfectly presented,' confided food and beverage
manager Rob Collier, one of the team headed up by the
hotel's new General Manager, Yilmaz Yildirimlar.