About Us
The Red Lion Hotel was lovingly restored and extended a few years ago. We are independently owned and operated which means tradition and service are vitally important to us. We are not tied or governed by a head office or brand manual and we make the decisions about how things get done. That allows us to take far greater responsibility for what we do and how we do it. It also means we listen to our guests to ensure that we are delivering the very best service we can.
All of our food is prepared on site by a team of enthusiastic and passionate chefs who take pride in what they do. You won’t find boil in a bag or frozen pre-prepared food at the Red Lion. Great attention to detail has been placed on the menu and food production for Cappellos contemporary Italian restaurant. All of our Pizzas are hand stretched from pizza dough made daily on the premises. Some people say that good Italian food is best kept simple but add to that the experience and enthusiasm of our Kitchen team, along with the time it takes to allow flavours to develop fully in sauces and you will definitely taste the difference.
So, take the traditional and add the experience to make it special.
Because we are not tied or governed by a “Head Office” or a Branded “Rule Book” we make the decisions about how things get done and we know we have to stand and fall by those decisions.
Our Values
Our values are simple, we don’t want to just sell beer, pizza or a room for the night, we want to create great memories. This comes from treating every guest as an individual as though you were a guest in our own home. It’s all the little things that the team put in to looking after you that make it special.
Management Team
Andrew Parry – General Manager
Andrew has nearly 30 years experience in managing hotels in New Zealand and the UK. His extensive experience includes running Corporate and Country House Hotels, large scale banqueting operations, fine dining and gastro pubs. He is a keen restaurant chef and is passionate about real food.
John Ball – Head Chef
John has spent most of his working life at the Red Lion and Cappellos Italian Restaurant. He is a very passionate chef who thrives in the hustle and bustle of a busy kitchen. John’s leadership qualities, skills and experience are the reasons why your food will taste so good!
Melanie Ellis – Reception and Events Manager
Melanie has over 25 years experience co-ordinating bedroom requirements as well as administering all special events, functions and weddings. If you have a event coming up or are just interested in what we can offer then please do not hesitate to contact her for further details.
Richard Gunton – Restaurant and Food Service Manager
Richard heads up Cappellos Italian Restaurant and has a wealth of food service experience. He learnt his trade with Hilton Hotel group and again is passionate about great food and great service.
James (Jimmy) Hebbron – Liquor Service
Jimmy takes charge of our liquor operation for the hotel’s bar, restaurant and function facilities as well as Number 93 bar that we own and operate just a few doors down from the main hotel. Jimmy has real charm and charisma and will gladly accept almost any challenge regarding cocktails, wines or beers. Jimmy puts his heart into the bar and his positive attitude is infectious.
Join our team
It takes a certain type of person to excel in this industry. Put simply, you have to love all types of people, possess a vibrant personality and the confidence to communicate effectively and genuinely with a very wide range of guests.
Experience really doesn’t matter – if you have a sparkling personality, then we will gladly and willingly train you and provide you with the key skills you’ll need. If you’d like to know more then I’d love to hear from you. Just drop me an email with your details.
Andrew Parry
General Manager
