THE STORY SO FAR AND WHAT’S STILL TO COME
The Conservatory has been a carefully thought-out project over three years, including close consultation with club members to settle on an appropriate name. Developing the restaurant has been a three-stage process, with more work still to come, says club manager Ken Marcum. The site used to be a warehouse which the club leased out, until it was burned down in an accidental fire. "Three years ago we started to build the shell of the new building which is now The Conservatory; then over nine months we doubled the size of the existing club kitchen and then did a design and fit out of the restaurant," says Ken. Still to come will be a new bar just for the restaurant, which is opening with dedicated table drinks service from one of the existing club bars. The indoor part of The Conservatory opens onto an outdoor dining area which will be set up later to be userfriendly in the winter with heaters and weather protection. "The plan is to have it open on Saturday and Sunday mornings for brunch - and it will be a great spot in the summer too," says Ken. For now, brunch will be served in the 80-seater indoor area. The outdoor area includes a deck that overlooks the HWMC bowling greens.
Busy in the expanded club kitchen is head chef Angela Donaldson and sous-chef Mark Slade.