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Press Release - Karl "Crowned" Head Chef at City Hotel

Manchester’s newest hotel, due to open in September, has crowned Karl Bittner as its head chef.

Karl, 34, is joining the Crowne Plaza Manchester City Centre after more than 18 year’s experience working at the some of the city’s top establishments including Harvey Nichols and most recently the City Inn Hotel.

Karl began his career as a commis chef at Champneys Health Resort in Hertfordshire, before moving to The White House Restaurant and Manor where he gained more than five years’ experience as a sous chef. Karl then moved to Spain where he worked as a head chef for more than two years.

Karl says: “Devising and delivering the brand new Crowne Plaza menu is a fantastic opportunity and an exciting challenge.

“Glasshouse, the hotel’s destination restaurant and bar, is really beginning to take shape and I am thoroughly looking forward to welcoming our first guests.”

“The bar menu is heavily influenced by my time in Spain, with tapas dishes such as fried baby squid and chorizo sausage braised in beer. The food at the restaurant will also have locally sourced ingredients including Whitby Bay crab, Cheshire rabbit and Yorkshire farmed pig.”

The Crowne Plaza Manchester City Centre on Shudehill will boast 228 contemporary and spacious bedrooms. Among these will be several interconnecting rooms that can be used for families travelling with children.

Those looking for a little extra luxury and exclusive lounge access will head up to the top floor where they will find 24 Club rooms and a Plaza Suite that come with Club Lounge areas.

Businesses, meanwhile, will be able to make use of the nine conference rooms on offer, the largest of which will accommodate up to 300 delegates in theatre-style seating or 200 for banqueting.

The Crowne Plaza Manchester City Centre is operated by Liverpool-based hotel developer, Centre Island, and can be found on the web at www.cpmanchester.com.

 Picture - Karl Bittner, Executive Chef and Bob Fairweather, General Manager