Introducing Restaurant Operations Manager Gilly Greenhalgh

Written by Jennifer Turner

After nearly three decades at The Greenbank, our Restaurant Operations Manager Gilly shares the stories, memories and warm Cornish hospitality that makes our waterfront hotel in Falmouth so special.

You’ve been part of The Greenbank for more than 25 years. What first brought you here, and what has kept you here for so long?

I first started working part-time at The Greenbank in the summer of 1988 while I was at college and then university. After that, I left for a few years, and when I returned from travelling, my sister, who was the Restaurant Manager, offered me a job. That was in November 1998, and I’ve been here ever since.

I think what has kept me here is the atmosphere, the view, the guests, the staff, and the bustle of hotel life.

Can you tell us a little about your role as Restaurant Operations Manager?

There are many elements to my role, and it varies throughout the week and with the seasons. I still run shifts in the restaurant, but these days I’m a bit more admin-based. I hire new staff, prepare the weekly rota, attend meetings, and make sure the team has all the information they need to look after our guests and ensure everyone has an enjoyable experience.

You’ve seen The Greenbank through decades of change. How has the hotel evolved during your time here, and what has remained wonderfully the same?

So much has changed I could fill a whole page, but to focus on one small area…

When I first started working at the hotel in the 1980s, the restaurant was called Nightingales. The tables were dressed with two starched white linen tablecloths, laid at 90 degrees to each other. In the middle of each table was a spray of carnations and gypsophila, a set of silver cruets stamped with The Greenbank name, a silver table number, toothpicks, a butter plate complete with a white doily, curled butter and a small butter knife, a basket of Melba toast, and an ashtray.

Each place setting included starter cutlery with a side plate and knife, a main knife and fork, dessert cutlery, white wine, red wine and water glasses, with a napkin folded into a fan to finish the table. Every table was checked by Nando, the Restaurant Manager, before service began.

How we lay the tables has changed, but the care and attention hasn’t.

What does great hospitality mean to you?

To me, it’s a feeling, and I’m not sure I have the words to describe it.

It’s everything being there when you want it, even before you know you want it, whether that’s food, drink, a good conversation, or a moment of perfect peace.

The Greenbank has such a loyal following. Why do you think guests return time and time again?

The reason I hear most often from our guests is the lovely staff, along with the food and the view. There’s always something to see, even when the weather isn’t great.

You’ve welcomed thousands of guests over the years. Is there a memorable story or moment that’s always stayed with you?

There are many stories and many memorable moments. However, discretion is a hotel’s mantra!

But… if you see me around the hotel, I may be persuaded to tell you the story of the flambé eyebrows, the syllabub and the ceiling fan, or how the elephant lost its tusk.

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If you could recommend just one dish and one drink to someone visiting The Greenbank for the first time, what would they be?

From our current menu, I would recommend the confit pork belly with black pudding, apple mash, summer greens and red wine jus. To drink, I’d suggest one of our gorgeous cocktails. It’s difficult to recommend just one, so why not try a few?