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Spaces at The Spine appoints new Head Chef

Spaces at The Spine has appointed a new head chef, Gareth Penn, who will be leading the kitchen in all areas, covering catering and the adjoining wellness cafe, The Base.

Spaces at The Spine, Liverpool’s award-winning events and conference destination, has announced the appointment of a new head chef who will lead the kitchen in all areas, covering catering and the adjoining wellness cafe, The Base. 

Gareth Penn brings a wealth of experience to the role with a 26-year-long career primarily working in hotels and restaurants. 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.

In line with the venue’s WELL Building Standard accreditation, making it one of the healthiest in the North West, 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 to positively impact the venue’s carbon footprint. Additionally, Spaces at The Spine prioritises plant-based dishes over fish and meat options, encouraging clients to make more environmentally friendly choices when selecting menus. Surplus ingredients from events are then used to produce dishes for The Base, allowing creativity while committing to sustainable practices.   

Expressing his excitement, Gareth said: “I’m thrilled to continue this journey with Spaces at The Spine and get stuck into the new role and its responsibilities. 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.”

For more information about Spaces at The Spine and its menus, visit:

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