Liverpool events and conference Spaces at The Spine announces the appointment of a new highly experienced head chef. Tony McDonough reports

Gareth Penn has been unveiled as the new head chef at Liverpool events and conference Spaces at The Spine, located in The Spine building in Paddington Village.

He offers 26 years’ of experience working in hotels and restaurants and will lead the kitchen in all areas, covering catering and the adjoining wellness cafe, The Base.

Before joining the Spaces at The Spine team two years ago as a sous chef, Gareth was previously the head chef in Delifonseca and the two-rosette establishment, The Mill End Hotel in South Devon.

Spaces at The Spine offers menus incorporating healthy food options and promoting knowledge about nutrient quality.

Organisers and delegates can choose from a variety of menu packages from all-day conferences to evening receptions, including harissa roasted butternut squash with lemon and coriander cauliflower rice, aubergine parmigiana and more.

Gareth and his team also utilise northern suppliers, purchasing local and seasonal produce. Spaces at The Spine also prioritises plant-based dishes over fish and meat options.

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“I’m thrilled to continue this journey with Spaces at The Spine and get stuck into the new role and its responsibilities,” said Gareth. “The venue already offers amazing spaces and views, and our food offerings must match that level of quality every time.

“My primary aim is to be known throughout the city region for our exceptional event catering, and I’m looking forward to building those personal relationships with local producers and suppliers to set that goal in motion.”