The talented chefs of Red Carnation Hotels

As International Chefs Day approaches this October, we have caught up with some of the talented chefs from across The Red Carnation Hotel Collection. By gaining insight into their time here at Red Carnation Hotels - asking after their favourite dishes to prepare and what being a part of Red Carnation means to them - we seek to uncover and shine a light on their stories as part of the Red Carnation family.

Xigera Safari Lodge, Botswana

What is your name?

Ziyaad Brown

How long have you worked at Red Carnation Hotels?

Going on three years. 

What is your favourite dish to make and why?

It's hard to say, but I would say that I love making "denningvleis". It's one of our oldest recorded traditional recipes in the Cape, and one that is very close to my heart. It's something I usually cook when I want to treat someone. It is made by slowly braising lamb in tamarind, ginger and chilli. I then serve it with coconut rice and bashed cucumber. Its heavenly!

What does Red Carnation Hotels mean to you?

To me, Red Carnation Hotels means progress. It means that we are being progressive in our approach to how our guests experience our properties, in our attention to detail, and in curating our guests' stays. We are also making progress in furthering our food sustainability and taking a more conscious approach to our experiences as a whole.

The Twelve Apostles Hotel and Spa, South Africa

What is your name?

Christo Pretorius

How long have you worked at Red Carnation Hotels?

I have been with Red Carnation Hotels for 10 years.

What is your favourite dish to make and why?

To be honest, anything with seafood or game. I love all types of seafood, and being in South Africa, game is a big part of our cuisine.

What does Red Carnation Hotels mean to you?

It's the best company/hotel that I have ever worked for; I love everything about it. I am super proud and honoured to be part of Red Carnation Hotels.

The Oyster Box, Durban

What is your name?

Larry Ramadhin (Chef Larry)

How long have you worked at Red Carnation Hotels?

Since 2009 when we reopened The Oyster Box.

What is your favourite dish to make and why?

I don’t particularly have a favourite dish but if I had to choose, I enjoy cooking Asian food. Thanks to traveling Asia extensively, I’ve enjoyed experiencing and cooking an array of Asian flavours, and Singaporean flavours in particular; I really enjoy mixing them with a South African touch. I do a lot of Asian-style food such as duck, stir fry, noodles, and so forth.

What does Red Carnation Hotels mean to you?

Red Carnation Hotels means belief and opportunity. They gave me a chance to work and expand my skillset when I came back from overseas, and of course, within the company I’ve grown. Chef Kevin has believed in me continuously and has motivated me to improve my skills and develop as a chef. I am happy to be a part of the Red Carnation family.

The Milestone Hotel & Residences, Kensington 

What is your name?

Morgan Williams

How long have you worked at Red Carnation Hotels?

Almost one year! I started working at The Milestone Hotel on the 1st November 2021.

What is your favourite dish to make and why?

There are far too many to choose from to pick a favourite, but overall, I really enjoy creating and experimenting with new flavours and textures.

What does Red Carnation Hotels mean to you?

Red Carnation means family and growth! In the short time that I have worked here I have already learnt so much, expanding my skills and confidence whilst working with incredibly caring and friendly colleagues.

The Rubens at the Palace, London Victoria

What is your name?

Ben Kelliher

How long have you worked at Red Carnation Hotels?

In total, I have worked at Red Carnation for 15 years. I spent 10 years at The Chesterfield Mayfair, and for the last five I have been here at The Rubens at The Palace and Hotel 41.

What is your favourite dish to make and why?

I have two favourite dishes. The first is Orkney king scallops, with English chorizo and applewood smoked hollandaise. The combination of flavours work so well in this dish, and it is one that I never get bored of eating. Our supplier also sources the best scallops to showcase this dish, elevating its exceptional flavour.

The second dish is Beef Wellington. I think every chef loves making this dish. It's a dish that suits all occasions and promises a truly satisfying feeling when you first slice the wellington and see the perfectly cooked beef. 

What does Red Carnation Hotels mean to you?

To me, Red Carnation means one big family. I have worked with so many great people over the years and have experienced so many great moments. Our owners treat their staff and guests like a family and every RCH property has a warm, family feeling when you step inside.

The Egerton House Hotel, Knightsbridge

What is your name?

David Mac Donald

How long have you worked at Red Carnation Hotels?

I have been with Red Carnation Hotels for one and a half months.

What is your favourite dish to make and why?

Slow braised beef short rib pie. It's Simple, delicious, and comforting, and never fails to put a smile on my face after tasting it. It truly warms you up from the inside out.

What does Red Carnation Hotels mean to you?

The Red Carnation Hotel Collection gives you the incredible opportunity to learn and develop. I really enjoy working with people from all around the world and it is a privilege to be part of this amazing award-winning hotel group. I am very excited about my future with Red Carnation Hotels.

Summer Lodge, Dorset 

What is your name?

Steven Titman 

How long have you worked at Red Carnation Hotels?

I have been at Red Carnation Hotels for 18 and a half years. 

What is your favourite dish to make and why?

Anything with Lamb! We are lucky to have fantastic, locally produced Dorset Lamb here at Summer Lodge.

What does Red Carnation Hotels mean to you?

Standards, Consistency, Freedom, Security, Generosity.

Acorn Inn, Dorset

What is your name?

Ana Martins

How long have you worked at Red Carnation Hotels?

I have been at The Acorn Inn for over six years.

What is your favourite dish to make and why?

My favourite dish is "Bacalhau á Brás", a Portuguese dish made with cod, potatoes, eggs and topped with black olives. It holds a special place in my heart, taking me back home to cooking with my grandmother. At The Acorn Inn, it is the Apple mousse. Every time a guest has it, I can feel that they love it as much I do.

What does Red Carnation Hotels mean to you?

To me Red Carnation Hotels means a place where you can grow, where you are recognised for your work and treated with inclusion and passion. But most of all, it means family.

Ashford Castle, Ireland

What is your name?

Paula Stakelum 

How long have you worked at Red Carnation Hotels?

I’ve worked at Ashford Castle for 12 years, nine of which have been with Red Carnation.

What is your favourite dish to make and why?

Everything with chocolate! There are endless possibilities of creativity with chocolate. It can be used in a breakfast pastry, starting your day with a little bit of luxury, or it can offer the perfect end to your meal with a chocolate petit four.

What does Red Carnation Hotels mean to you?

Working at Red Carnation means being surrounded by people who inspire me, a world where anything is possible, and everything is achievable. Often, we create moments for guests that will last forever – I’m very lucky to be a part of this.

The Duke of Richmond, Guernsey

What is your name?

Richard Frankham

How long have you worked at Red Carnation Hotels?

I’ve worked with Red Carnation Hotels for just over 2 years.

What is your favourite dish to make and why?

With an abundance of local seafood here in Guernsey, I enjoy creating dishes that showcase our exceptional local produce and carry the ethos 'from sea to plate'. Our assiette of fish, featured on our Tennerfest menu, is one of my favourites.

What does Red Carnation Hotels mean to you?

I enjoy the RCH culture of family rather than team, and particularly enjoy the opportunities and training offered to individuals. This helps me to further support and develop the career paths of those around me, as well as develop myself.