Brad Instance is head chef at the Cottonwood Boutique Hotel in Bournemouth.

Here, he chats to Living about his day-to-day role, working as a team and what special events customers can look forward to.


Q: Can you outline your background in the industry – where you trained, where else you have worked etc?

A: College – two-year diploma in professional catering, including six months in a Michelin star hotel in south of France.

Work – four years at Bournemouth's Norfolk Royale Hotel, nine years at Forestdale Hotels and two years at the Marsham Court Hotel in Bournemouth.


Q: How long have you worked at the Cottonwood?

A: I have been at The Cottonwood Boutique Hotel for just over one year, however I previously worked within this hotel from 2011 to 2016 as the head chef.


Q: What is your job title and what does your role entail?

A: As head chef my job involves running the hotel kitchen on a daily basis, menu planning, rota planning, achieving the correct gross profit percentage and complying with Environmental Health Organisation regulations.


Q: How would you describe the food in the restaurant?

A: It is mainly traditional with a few dishes from around the world.


Q: How often does the menu change?

A: We offer seasonal menus.


Q: Is there an emphasis on local and/or seasonal produce?

A: I do try to use local suppliers where I can.


Q: How involved are the rest of the team when it comes to putting together new dishes?

A: I ask all of my team for menu ideas and use them if they are suitable for our clients.


Q: What kind of dishes do you have on the menu for autumn/winter?

A: We use seasonal menu ideas for all our menus.


Q: Are there any special offers/events coming up at the restaurant?

A: We are doing a Christmas package within our hotel, we will also be offering a Valentine’s Day dinner with a comedy night.


The Cottonwood Boutique Hotel, Grove Road, Bournemouth

01202 553183