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2009

St Nick’s youngsters get the healthy eating habit at Kenilworth’s Ego restaurant

Youngsters from Kenilworth’s St Nicholas School were given tips on healthy eating and a chance to test out some wholesome food at a Jamie Oliver style session at Kenilworth’s Ego restaurant recently.

The seven and eight year olds were the first children in Kenilworth to take part in Ego’s healthy eating campaign aimed at year threes from schools across the town.

Head chef Paul Stevenson, Kenilworth’s answer to celebrity Jamie, is a great campaigner for starting healthy eating habits at an early age.

Children were given a chance to taste and discuss a range of ingredients including some unusual fruit and vegetables such as lychees, dragon fruit, papaya and fennel. Paul discussed why our bodies need certain nutrients and which foods are best avoided. 

He also handed out Ego activity booklets and stickers along with a letter for the children to give to their parents suggesting they send off for one of the government’s Change4Life packs and recommending a few home exercises.

“The Mediterranean diet is pretty healthy, with its olive oil, fresh vegetables and fish,” explained Paul. “So our menus are, with the exception of a few naughties which are fine in moderation, pretty good for us. We also freshly prepare all our children’s meals from good quality ingredients. It’s important to adopt healthy eating habits at a young age and to help children understand why eating their five a day and reducing high sugar snacks is important – not just for now but for the rest of their lives.

“We hope these sessions will play an important role in bringing the curriculum to life.”

press release archive

This week Ego Restaurant was announced the winner of the Caterer & Hotelkeepers Best Places to Work in Hospitality Award 2007 for the category of restaurant / bar with 1-10 sites. This national award recognises businesses and an organisation demonstrating human resources best practice, it showcases employment paragons to learn from. For jobseekers, the awards offer a means of benchmarking prospective employers against the best in the country.

The judges were looking for evidence of enthusiasm and fun as well as benefits and looking of ways that companies go that extra mile for their staff. Ego demonstrated the commitment of their business to staff development, particularly highlighting examples of creativity. The judges also looked at the extent to which being a good place to work feeds back into adding more value to the business, i.e. through better service, quality, and customer understanding.

Endorsed by The Best Practice Forum, Caterer and Hotelkeeper’s Best Places to Work in Hospitality 2007 is a fantastic way to become a hospitality employer of choice. “We are very happy to be a part of the Caterer Group’s campaign to improve the training and retention of staff in hospitality businesses,” said David Battersby, of the Best Practice Forum executive board. “The Best Places To Work In Hospitality awards are a great example of a way in which companies can show their commitment to making the UK hospitality industry a more attractive place to work.”

Full list of winners
Hotels 1 - 10 Sites
Winner: Starwood Hotels & Resorts
Hotels 11+ Sites
Winner: Malmaison Hotel du Vin
Restaurants/Bars 1 - 10 Sites
Winner: Ego Restaurants
Restaurants/Bars 11+ Sites
Winner: McDonalds Restaurants
Contract Catering
Winner: The Brookwood Partnership
Individual Unit
Winner: The ICC (NEC Group)
Hospitality Supplier
Winner: P&G Professional
PLATINUM AWARD - winner of winners
Winner: McDonalds Restaurants

2006 / earlier

South warrington news

Issue no: 159

19th May 2006

‘your first thought is to satisfy your hunger, but as you are welcomed and shown to your table, you sense an aura of relaxed enjoyment in spacious surroundings……. …the beautiful aromas from the open kitchen tantilise your palate and then you are then in a delicious quandary about the main course’

30th november 2005

wirral news group

‘my first impression was how welcoming the staff were. they saw us to a cosy, candle-lit table for two in a corner of the room…….. my starter was perfectly presented on the plate. the duck was beautifully tender, slightly pink and moist ….we both really enjoyed our dining experience at ego and have already booked a table for two in two weeks time’

october 2005

south warrington news

local chef phil (19), to join gordon ramsays tv show. a young chef from ego heswall has been picked out of thousands of applicants to join gordon ramsay as he embarks on yet another reality chef tv series.

7th october 2005

daily post

‘looking around the restaurant we espied an eclectic mix of office workers, students and what looked like furtive couples hiding in the corner! although it may be another nine months before we soak up the sunshine again, at least we won’t have to wait that long for a genuine taste of the mediterranean’

01/09/2005

south warrington news

ego restaurant will have four mediterranean restaurants when their new site in stockton heath completes a huge refurbishment and opens its doors in autumn 2005. They have wanted to be in stockton heath for many years now and have waited patiently for the best site to become available.

16th march 2005

wirral news

ego restaurant in heswall served some light ‘comic relief’ to all its customers last friday. employees raised over £1000 on red nose day

11th March 2005

Chester Chronicle

‘for an informal meal in cheerful surroundings, I’d be happy to recommend ego chester. the service is excellent, the food enjoyable and the location convenient. and its not expensive’

december 2004

cheshire life

‘the atmosphere and surroundings are relaxed but the quality of food remains high.’

business lunch

The liverpool echo

‘we experienced excellent service from attentive waitresses who were well set up by seven chefs, cooking in a semi open kitchen. I was impressed by the quality of the food for the price’

17th July 2003

The Caterer & hotelkeeper Magazine

‘If your good the trade’s good, if you get it wrong you can expect to fail, and thats how it should be.’ ‘ There are a lot of people serious about food, so you need to give them high quality food. Everthing we provide is home-made - we don’t use microwaves.

27th march 2003

chester evening leader

‘Pupils get creative with tasty treats in the kitchen’ pupils from Dorin Park Special School went along to attend junior chef school at ego restaurant on grosvenor street

25th january 2003

the daily post

‘enjoy your ego trip’ welcoming, friendly, efficient and food was marvellous.

20th november 2002

wirral globe

‘Chef Murray proves to be dish of the day’ Head chef of ego heswall murray twigg is chuffed to bits to win the award for wirral chef of the year

9th November 2001

the chester chronicle

‘duo put success on a plate’ entrepreneurs Jonathan Poole and Jason Ellison are currently enjoying a real taste of success having turned their restaurant business into a multi million pound venture in just four short years

20th july 2001

the liverpool echo

‘the ego has landed’ provides the feel good factor, the staff are young and friendly

july 2001

the daily post

‘take a ego trip’ my partner choose the pappardelle pasta with smoked ham, mushroom and pesto as a starter. It was so good he said he would try and recreate it in our kitchen for me!

july 2001

the liverpool echo

‘ego lands in liverpool’ ‘for a truly mouth watering taste of the mediterranean just pay a visit to ego’

28th april 2001

the chester chronicle

‘on a culinary ego trip’ ego manages to combine the best of both worlds. Its perfect for a night out with friends but is intimate enough to create the atmosphere needed for a special meal. Ego has suceeded in creating that holiday feel!