In hotels and restaurants people are even more important than premises. The Hart’s team aim to deliver the warmest welcome and unobtrusive professional service in all departments.
Qualified by a country upbringing and a Cambridge philosophy degree to do nothing in particular, Tim Hart tried to be a high-powered investment banker for 10 years before finding his vocation as a hotelier, restauranteur and small-time entrepreneur. Hambleton Hall in Rutland (1979) was his first venture and he was quite content perfecting this rural idyll until nagged by Nottingham based clients to open HART’S.
Tim Hart’s wife masterminds the interior design of the hotels and restaurant. She has produced one of the most beautiful and glamorous hotel interiors in the UK at Hambleton Hall, but always claims she is most interested in comfort and practicality, these concepts have been well reflected in Hart’s.
Adam, who has more than ten years experience in the hotel trade, joins from the Priest House Hotel at Castle Donington, where he spent two years as operations manager. The move to Hart’s will see him continuing in a hands-on operational role, but also working to develop and enhance the customer experience further.
A vital asset to our restaurant team since March 1999. Sally has now taken on the demanding role of Wedding and Events Manager, she divides her spare time between her family and her wine training to hone the palate.
With more than ten years’ experience working in hospitality, James prides himself on his customer service levels. He returns to Hart’s after a short break which saw him working at city-centre tapas restaurant Baresca.
His move back to Hart’s comes at a time of celebration as the restaurant marks 20 years in business. James said, “It’s great to be back at Hart’s and especially at such an exciting time.”
Dan started cooking from an early age, inspired by his German mother and experiences eating at great restaurants. He took over as Head Chef in 2011 and leads the kitchen with passion – this shines through in all he creates. He loves nothing more than sharing his passion with his customers and will readily go to a customer’s table to talk through a dish and how he achieved the combination of flavours or textures.