HEREFORDSHIRE-born Nick Davies was part of the opening team responsible for the overtly opulent hotel, The Bentley.

This 64-luxurious rooms and suites hotel has just opened in South Kensington and boasts a strong Herefordshire influence.

As executive assistant manager, Nick is responsible for all the food and beverage outlets within The Bentley.

This includes the fabulous 1880 restaurant where celebrated chef, Andrew Turner creates miniature dishes to enable guests to enjoy a six or even nine-course menu, perfectly matched with accompanying wines. In addition, the brassiere style, Peridot, is open for breakfast, luncheon and afternoon tea and The Malachite Bar is plush, red velvet enclave that has become popular with the Kensington residents.

Nick, who is 28, selected a range of produce for the hotel's minibars that were original, nutritious, yet appealing. Popular items include pure fruit juices, roasted walnuts with sage, Victorian lemonade and, amongst others Tyrell's parsnip crisps.

These Herefordshire delicacies sit in pride of place on silver butler trays to welcome guests alongside champagne and crystal decanters of gin, whisky and vodka. He has been loyal to his Herefordshire roots and even Pol Roger Champagne is the preferred champagne and wine supplier.

"It is Nick's creativity that we particularly enjoyed," commented general manager, David Cowdery, "I was delighted with the idea of Tyrell's crisps, but Nick also found someone who blends Scottish whisky exclusively for The Bentley, which our guests find absolutely charming."

Nick has enjoyed a career in some of the finest hotels including a year as The Bath Spa Hotel, Stapleford Park Country House Hotel and the Halcyon Hotel in London's Holland Park.

Prices at The Bentley range from £250 for a deluxe double room to £4,000 for the three-bedroomed Imperial Suite.