New Year 2019

33 1809LU28 Critically acclaimed Bertram’s Restaurant is a unique and modern adults-only restaurant and cocktail bar, located in 100 acres of countryside affording spectacular views the rolling hills. An eclectic mix of modern and retro makes for a stunning dining experience, and Bertram’s offers creative food, delicious cocktails and live entertainment. Bertram’s is a family run business that has become recognised as one of the North West’s ‘go-to’ culinary and social destinations. With its stylish contemporary feel that matches Burnley’s newly aspirational outlook, Bertram’s is renowned for the outstanding signature dishes of acclaimed chef, Spencer Burge. The restaurant is part of the Crow Wood Leisure Complex, Burnley, Lancashire, which opened in 2013 following a £5m investment. However, Bertram’s has a character and identity of its own – from the subtle but sophisticated styling, to the culinary excellence that has seen recipes devised by Spencer featured in the Great British Cook Book, alongside the likes of celebrity chefs such as Nigella Lawson, Rick Stein and Paul Heathcote. Spencer, also the restaurant’s director, tells us a little more about Bertram’s and how it achieves excellence time and again. “Bertram’s never takes its success for granted and has vowed to push harder than ever before in a pursuit to keep its customers satisfied and eager to return for more,” he explains. “Not allowing complacency to settle in, good staff retention and continuing to invest are what set the restaurant apart from other local competitors.” In a world where businesses are judged daily, both on the premises and through social media, a high priority is placed on customer care. Bertram’s makes a point of not only listening to customer feedback but acting upon it as a matter of importance, Spencer continues: “As our reputation grows, so do our client’s expectations. We need to meet these expectations on a daily basis by improving training and encouraging our young managers to grow.” Indeed, Bertram’s staff retention is excellent and the company is dedicated to providing on-going training and a pleasant working environment for its staff. “A shortage of good chefs and front of house staff in rural areas, and indeed the industry as a whole, has pushed Bertram’s to adopt a slightly different approach to the usual catering/restaurant environment,” Spencer tells us. “Managing Director, Andrew Brown, and myself have placed a high importance on staff retention and wellbeing. Chefs are experiencing four day rotas and a lot of thought goes into company benefits and bonus schemes. Chefs and waiting staff work reasonable hours and are paid above the average wage for this sector. Staff rotas are not only planned on the needs of the business but also on the needs of the individual who makes this amazing business flourish. As a result of this, the kitchen still has its core staff that started in 2013 in Bertram’s Restaurant and Crow Wood still retains a lot of staff who started with the company in 2000, which allows for a greater consistency throughout.” The innovative and dynamic duo, Andrew and Spencer, are continually looking for ways to involve staff in all aspects of the business whilst concentrating on perks. “The introduction of an app called “PERK BOX” allows us to both reward staff with recognition and vouchers for things like free phone insurance, half price cinema tickets and numerous discounts across retail outlets,” explains Burge. A £750,000 investment in 2016 at Crow Wood saw the creation of a new terrace bar and tapas kitchen which has been a roaring success and has further enhanced the customer experience of Bertram’s. “With the impressive current economic growth of Burnley, and the addition of Premier League and European football, Crow Wood sits in a great position to impress customers from far and wide. The addition of a £13m, 76 bedroom luxury hotel will enhance the current facilities available at Crow Wood even further.” The result of Spencer and his team’s efforts is an affordable and sophisticated dining experience in a breath-taking setting. Guests enjoy a delicious and varied menu based on locally sourced ingredients, whilst dining in front of a floor to ceiling window with stunning views of surrounding woodland, set against the backdrop of the dark and brooding Pendle Hill. Contact: Spencer Burge Address: Bertram’s Restaurant, Royle Lane, Burnley, Lancashire, BB12 0RT, UK Telephone: 01282 471930 Web Address: www.bertramsrestaurant.com Taste Recipe for Success