tHE terrace is now open from 7am until 9pm everyday (please call reception to book your table)
wE HAVE NOW HAVE AVAILABLE SUPER FAST FIBRE OPTIC BROADBAND AVAILABLE WITHIN THE HOTEL
Refurbishments have been completed on our 2nd Floor Sea Views, with air conditioning and high tec Smart Tv's and of course the stunning sea views.7
Hugo our waiter has hanged up his pinny from the Cafe Cru and joined Simon & Peter in the Imperial kitchens where he is mastering his new skills, and is doing very well!
We have had a major transformation in our enterance lobby, with added spot lights on the famous Imperial Doors and local art work.
More refurbisments are ongoing at present with our 2nd floor sea view rooms due to be completed by mid march watch this space!
Janine, Dean and Jill celebrated a combined total of 64 years service, we celebrated with a special dinner at the Cafe Cru as a special thanks for all their hard work.
The Imperial-the four star hotel that makes stars of its chefs!
The Imperial Hotel is Great Yarmouth’s only four star hotel, and it’s a star making hotel too. As Mark Dixon leaves his post as Head Chef at The Imperial to pursue his own venture in catering he joins a select band of the hotel’s alumni who have learned their craft in The Imperial’s kitchens.
Joining The Imperial as a trainee some twelve years ago, Mark rose through the ranks to become Head Chef, serving in the role for five years.
‘We’re obviously sad to see Mark go’, said The Imperial’s owner Nick Mobbs, ‘but we wish him every success in his new business. He is another graduate of The Imperial. Our Executive Chef, Simon Wainwright, who has been here 16 years and as Executive Chef for 5 years has followed talented chefs such as John Dicken, Richard Hughes, Daniel Smith and Stephen Duffield, all of whom have gone on to be successful in their own right’.
The new Head Chef at the hotel, reporting directly to Simon Wainwright, is Peter Clarke. He too has honed his skills at The Imperial having been a key member of the team for twelve years.
‘Providing high quality cooking, in all our restaurants, is very much a team effort’, said Nick Mobbs. ‘Our nine strong kitchen team are looking forward to working with Peter in his new role. The bond between them is here already of course. What we’re relishing is the opportunity to deliver the same level of cuisine that our customers enjoy, at the same time as bringing in elements of Peter’s own style. It’s an exciting time’.
Commenting on his new role Peter Clarke said ‘My mission is to uphold and enhance the standards of cuisine our customers expect and enjoy. I know the team, I know the customers and I know what they love about The Imperial’.
Executive Chef Simon Wainwright added, ‘Like Nick I wish Mark every success. It’s a wonderful testament to The Imperial that we are such a ‘university’ for talented chefs. Peter Clarke has been part of my team for quite a while now and I’m confident, and excited about, this opportunity to uphold the Imperial’s high standards.
‘I guess you could think of us a ‘university’, said Nick Mobbs, adding ‘It’s just one of those things that make The Imperial special’.
We had the lovely violet & husband ronnie return to the imperial for a special retirement dinner, we could'nt let her go without one.........
aFTER 50 YEARS OF SERVICE AT THE IMPERIAL HOTEL OUR VIOLET IS RETIRING THIS FRIDAY 27TH SEPTEMBER, IM SURE YOU WILL ALL AGREE SHE WILL BE SADLY MISSED BUT HAPPY RETIRIEMENT VI!
With summer now here Sam thought he should stay home today 17th july (also supposed to be the hottest day of the year) we think he could compete in the doggy diving champonships.....
The hotel has recently celebrated 80 years of the Imperial Hotel and The Mobbs family were invited to Afternoon Tea with the Mayor and we was presented with this lovely honour.
Daniel Marshall of the Imperial hotel, Great Yarmouth, and Arnaud Bardary of Gordon Ramsay's Maze in London have been named the winners in this year's Chaîne des Rôtisseurs' Young Professionals of the Year awards.
At an awards ceremony held at the Dorchester hotel last night (20 June) Daniel Marshall picked up the Young Chef of the Year award, with Bardary winning Young Sommelier of the Year.
Now in its 35th year, the competition is open to all chefs under the age of 27 who are currently working in Chaîne des Rôtisseurs affiliated establishments across Great Britain.
Ten finalists compete in each category. For Daniel Marshall this involved creating a three-course menu for four people out of a mystery box of ingredients in three hours. Each menu was judged on presentation, originality and taste.
Daniel Marshall's wining menu comprised a starter of pan-fried bream, glazed samphire and tomato, red onion and chilli salsa; followed by a main course of loin of lamb, red wine reduction, fondant potatoes, glazed asparagus and roasted beetroot and black pudding; and a dessert of orange and thyme panna cotta, pistachio brittle, orange caramel cream and honey ice-cream.
Chairman of judges Daniel Galmiche, executive chef at the Vineyard at Stockcross, praised the "quality and creativity" of the contestants and emphasised how important it was to give young talent a competitive forum, from which they could grow and develop.
Phillip Evins, Bailli Délégué at Chaîne des Rôtisseurs, said: "I would especially like to congratulate Bardary and Marshall, who were up against some very fierce and talented competitors. It is always daunting to have to perform in a competitive environment but they both held their own and thoroughly deserve their winning positions."
With four titles from two separate award ceremonies, there was plenty to celebrate for Nick and Aileen Mobbs, directors of the Imperial Hotel in Great Yarmouth.
They were also buoyed by encouraging news from the energy sector which will complement the demands of the leisure and general business trade for the hotel’s services far into the future.
“Already this year we’ve heard that Perenco UK, which has a Great Yarmouth operations centre, is again investing heavily in the gas sector off the East Coast and we’ve seen Seajacks UK grow into larger premises in the town,” said Nick.
“I’ve been here 30 years and, for at least the last 15, people have said that the North Sea is running out of gas but it seems busier now than ever. And with such synergy between the gas sector and the potential windfarm business - principally expertise gained from North Sea working - I think we can expect a demand for our hotel rooms way into the future.”
He said the Imperial and Café Cru planned to complete the total renovation of its kitchens early next year and would continue its annual upgrading of a proportion of the bedrooms, eight this time.
One of its four recent triumphs was energy-related; the hotel taking the Great Environmental Contribution title in the town’s Spirit of Enterprise Awards for its major investment in energy efficiency and carbon cutting initiatives. The Imperial was also won the Great Business Tourism Award at the same event.
Nick told guests that eight representatives of the family-led business attending the awards shared 165 years of experience between them. “We love being in business in Great Yarmouth. It’s a special place,” he added.
Less then a fortnight later the hotel took two honours at the Greater Yarmouth Tourist Authority Awards - the Customer Service Award for the Hotel of the Year and the Investment in Tourism Award for its development of The Terrace, which overlooks the North Sea and one of the UK’s pioneering offshore windfarms at Scroby Sands.