Our Staff
June Jones - Head Receptionist
June has worked at Bodidris Hall for 5 years now and arrived when Stephanie, the owner did. Her favouite part of her job is working with people and seeing the baby ducks that live on the lake being born. She's looking forward to the arrival of the new swans and peacocks.
June says Bodidris Hall is a very special place to work and as she has lived in the area all her life feels like it is home itself.
Brian Eccles - Head Chef
Brian has been Head Chef at Bodidris Hall for 2 years. He's pretty much self taught and worked for 3 years in London with "old school chefs " learning his trade. He's passionate about his craft and specialises in pastry and desserts.
Brian is a big believer in using local produce such as hares and pheasants and loves to cook fresh fish and seafood. 98% of the food that is cooked at Bodidris Hall is cooked from scratch, hand prepared from homemade bread to homemade pasta.
Brian's top tip is to use your produce properly.
Brian's idea of a dinner party menu is:
Hand dived scallops with black pudding in a lime and ginger sauce
Grand Marnier baked duck breast with orange and star anise fondant potato. With Savoy cabbage with chorizo and bacon and a sweet chilli dressing
White chocolate and Kahlua Souffle with a passion fruit coulis