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Landers is about enjoying the company, the food, the surrounds and the friendly atmosphere. We cater for all needs, friends, families, young and old. It's about feeling, relaxed and comfortable, whilst enjoying Quality Food in a fantastic location. It's about local people, local produce and being part of the community.
Head Chef and co-owner Craig Beastall has 20 years experience of crafting high quality cuisine. After qualifying at West Notts College, Mansfield, he consolidated his training at the Nottingham Goffs Restaurant and County House Hotel, before rising to Head Chef of the Award Winning (Golden Goblet) Benbowers Restaurant, at the tender age of 21. He has also been Head Chef of the Higham Farm Hotel in Derbyshire, Bestwood Lodge in Nottingham and the Loch Fyne Restaurant in Winchester. His career has exposed him to Egon Ronnay, Blue Ribbon and Golden Goblet standards of cuisine, which he now uses to influence the menu at Landers.
Working together for a period at Landers, the pair decided to buy the Product, after realising its true potential. Through vision, hard graft and listening to their customers, the Duo have now built a successful and well known Gosport Dining Venue with a friendly and warm atmosphere.
Co-owner and Manager Andy Dervan has a long and distinguished career in hospitality and bar management. Starting as Head Barman at Jeeves Night Club & Restaurant in Southampton, he quickly moved on to become Manager of the Nell Gwyn Public House at the 'ripe old age' of 22.
Thereafter, he has extended his portfolio, through managing the Nuffield Theatre Bar in Southampton, 'The Donkey House' in Windsor and Colley's Supper rooms in Southampton.
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