After nearly two decades in the field of high end hotels and restaurants in the UK and abroad, I believe there is a lot more I can offer to Hospitality. The luxury care home sector is a completely different chapter and offers whole different perspective.
I strongly relate to care myself, so it appeals to me as a noble cause, more than a job and now I live and breathe this cause.
Driving the ultimate residents’ culinary engagement through robust seasonal food offering is the main goal on my agenda. Myself and my team are devoted to closely analysing residents and family’s feedback to ensure we exceed expectation.
I am a strong believer in teamwork and developing a strong performing team of Chefs, Management and Catering staff is an integral part of achieving this goal.
At Baycroft, we encourage the latest dining trends, highest food and beverage offering achieved through sustainable and ethical supplier selection, Health & Safety standards and CQC compliance.
We believe in success and we have the knowledge to deliver it.
Sabbi Gavrailov, Head of Hospitality
Determined to provide outstanding service, bespoke seasonal menus, tailored for ultimate nutrition and wellbeing for our residents.
COMMITTED TO OUR RESIDENTS
Our Chefs and Hospitality Managers are committed to meet with all our residents and relatives to ensure we fully understand their specific needs and requirements.
ADAPTING OUR MENUS TO VARYING NEEDS
By continually developing our knowledge in the sector, we work tirelessly to ensure our dishes and menu choices are perfectly suited for ultimate nutrition and well being. We encourage opinion for alternative menus to satisfy individual palates.
REPRESENTING THE HIGHEST SERVICE STANDARDS
We consistently aim to provide the service that suits our residents, always with innovative thinking and attention to detail.
ETHICAL AND LOCAL SUPPLY CHAIN
We work with carefully selected local and seasonal food suppliers to ensure we deliver the best produce.
Our service will always be executed to the highest industry standard through consistent investment in staff training and development.
Hospitality Management and Head chefs undertake continuous training and development to ensure specific needs and special conditions are catered for in the same fashion as the regular diner. It takes knowledge, patience and attention to detail to ensure requirements are exceeded.
''We believe we have the cutting edge.''