5 minute interview with Clinton Parker-Brooks, F&B Manager
Clinton Parker-Brooks joined Bateaux London as Food and Beverage Manager in January. He brings with him over 40 years’ experience to the role, having worked at a number of prestigious venues across the UK and abroad; including five star Hôtel Plaza Athénée, the world-famous Sandy Lane resort in the Bahamas, Glasgow’s Celtic Park stadium and, latterly, Blenheim Palace, home of the Duke and Duchess of Marlborough.
With spring in the air and summer fast approaching we decided to ask Clinton about his exciting plans for Bateaux London.
Hi Clinton, you are nearly three months into the role, how do you think it has gone so far?
I should be asking you that! Am I doing well? I know there were high expectations, but I have to say I was made to feel welcome and there is a real sense of team effort here. I only joined in January but I feel like I’ve been here so long already!
Are there any changes that you have made already or wish to make soon?
As a new person to the team, my look on things was close to the first impression that our guests have when they come on board. So firstly uniform! Our on-board staff will soon have new, smart uniform, personalised to the brand, something they will feel proud to wear!
Also, our Harmony vessel has been going through a revamp and will look so smart with new chairs, carpets, increased capacity and an overall refreshed look and feel.
Are there any global changes you wish to see?
I don’t think that there are any drastic changes that we need to apply but I would say that keeping on being this strong a brand and high-end an establishment is a challenge in itself!
We have strong values and a very unique selling point: we offer you a trip through the very heart of London, on the iconic River Thames, whilst you are served delicious food! But at the same time, we need to reinvent ourselves, adapt our offer to an increasingly demanding clientele.
The new menu summer is coming up soon, are you looking forward to it?
Oh, yes, the food at Bateaux is fantastic! It is freshly prepared on board, changed seasonally and with fresh ingredients. I am proud that our food is also something that our guests come back for!
There is such a strong team in the kitchen, our chefs are very inventive and always looking to impress – I feel some real positive vibes in our galleys!
Azzi (Bateaux's sous chef, Azzeddine Mataam, see his own interview from February) is creating our new spring/summer menu and he is so creative, with an imagination that seems to have no limit! He also has a great eye for colour and presentation and I like that! I can’t wait to see this new menu now!
I believe that you are also changing our wine list?
Yes, I am very excited to introduce our new Bateaux London branded wine. We have worked with our supplier to find the wine that would represent us best, a high quality blend that would accompany our meals and complement the food we serve. We were pleased to see that some renowned vineyards were so keen to work with us!
We will also see changes with what we can offer for arrival drinks and this summer will see the introduction of our cocktails selection, mojitos, French 75, Peach Collins and of course my signature Rum Punch!
Clinton wasn heavily involved in devising Bateaux London’s exciting summer event packages, which includes three hour exclusive hire of our Harmony vessel. With the largest open deck on the Thames, Harmony is the ultimate venue for a summer party. In 2016 we are launched, ‘A Taste of the Caribbean’, a bespoke themed party on the river.
To make an enquiry contact Sales on 020 7965 1809 or email email@example.com.