A message from Damien Bates...

As the new proprietor of the catering franchise at the golf club, I would like you to find the time to discover a little about me and my history, as well as the plans I have for the future.

I have been made to feel very welcome since arriving at Blankney and I can see everyone is excited to have new choices on the menus, Examples of which can be found on the website.

I have had a well balanced career with many great experiences in various establishments throughout Lincolnshire and Scotland.

My career first started at Lincoln college alongside which I was working as sous chef at the ‘Wig and Mitre’ in Lincoln. When my college course finished I then became head chef at the ‘White Horse Inn‘, Dunston Fen, Lincolnshire.

After 5 years I developed such a passion for using fresh produce, I was inspired to seek employment in one of the finest 2 Rosette hotels in Scotland called ‘An Lochan‘. There the Langoustines and Scallops came from the sea harbour in front of the hotel every morning, the Venison was from the local woods.

The hotel also produced and bottled their own mineral water which was filtered in the cellar from a spring in the mountain behind. It was a fantastic opportunity for me to enhance my culinary skills and develop as a person. This inspired me to return to Lincolnshire with my new found knowledge.

I then became a chef at Lincolns highly acclaimed restaurant of the year 2009 ‘The Old Bakery‘,

Following this I took a Head Chef position at ‘The Village Limits’ in Woodhall Spa where I was awarded the Taste of Lincolnshire Best pub Food Award 2010, which is where I remained until an opportunity arose for me to become the new catering manager at Blankney golf club.

Damien Bates