In advance of the launch of their newest dining venue, Nelson Hotels ( share news of the award-winning kitchen team at the Palm Court Restaurant, Bar & Piano Lounge (

The kitchen, led by Head Chef Dion Jones under the guidance of Group Executive Chef Paul Prescott, is home to a brigade of 8 chefs with a combined 100+ years in the industry. Returning to the Nelson Hotels team following time spent building his career through positions at Carden Park, Crewe Hall and Earle by Simon Rimmer, Dion has brought with him a wealth of experience including Captaining the Junior Welsh National Culinary Team, was a Roux Scholarship finalist and runner-up in 2013 and has cooked for members of the Royal Family. International Escoffier Champion Dion has worked closely with Paul to bring together the strongest team possible.

Current Welsh Young Chef of the Year Arron Tye joined the team in May as Junior Sous Chef and has since been selected as a finalist in the Craft Guild of Chef’s Young National Chef of the Year 2019 competition, to be held this October. Having notched up a glittering C.V. at the age of 23, Arron was a natural choice to join the Palm Court Restaurant, Bar & Piano Lounge.

Fresh from the finals of the North-West Young Chef of the Year competition is Senior Chef de Partie Sion Hughes, who has also joined the team at Palm Court Restaurant, Bar & Piano Lounge this month, as the 8th member of the talented task force.

Paul Prescott, Nelson Hotels Group Executive Chef commented “we’re thrilled with the team of extremely gifted chefs we have put together to man the kitchen at Palm Court Restaurant, Bar & Piano Lounge. The glittering collection of awards and accolades the team share demonstrates the importance that Nelson Hotels place on recruiting the cream of the industry crop.”

Opening to the public on 20th July 2018, Palm Court Restaurant, Bar & Piano Lounge aims to be suitable for all occasions and all patrons. Unique to the region, the venue will offer the highest standards of food, drink and service in a welcoming and friendly atmosphere. All menus have been carefully crafted to deliver “quality product, sourced locally and responsibly, cooked simply and served with the utmost attention to detail”. 

Focusing on modern British and European cuisine, the a la carte menu includes dishes such as twice baked Collier’s Welsh cheddar soufflé with black truffle and sticky shallots; or roasted breast and confit leg of Goosnargh duck, served with galette potato, soused baby vegetables and black cherry jus.

Palm Court Restaurant, Bar & Piano Lounge will be open seven days a week, serving breakfast, brunch, lunch, afternoon tea and dinner, as well as cocktails, speciality teas and coffees, healthy smoothies and light bites every Monday through to Saturday, and the Grosvenor Pulford’s renowned roast carvery on Sundays.

Palm Court Restaurant, Bar & Piano Lounge, not just a meal, an experience.


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