Congratulations are in order for Becky Ford and Ben Baldwin, who have been promoted to joint assistant managers at The Club House at West Bexington.

It's been a tough couple of years or so, what with Covid, and now with increasing prices - as any business will tell you - so their promotions are very much a bit of welcome news.

Both only 23, they have worked for Hive Beach Co - which owns Hive Beach Cafe at Burton Bradstock, The Watch House at West Bay, and The Club House - for a number of years, and co-worked together before, so 'sharing' this new job seems like a perfect fit.

"I started working part-time for the Hive when I was 15," says Ben, "and worked all the way through school, sixth form and university. The money made a difference, although I think I did start at £4 an hour! (However, Hive tips are notoriously fantastic, and his salary has somewhat increased since he started too!)

"I like the buzz at The Hive and I like being busy - and enjoy the long hours. It's just fun."

Having studied economics at university and briefly worked selling mortgages in an office-based job, he admits that he struggled sitting behind a desk all day.

"It wasn't for me. I'm a bit of a free spirit, so came back to The Hive, and moved over to The Club House at the end of last year, offering to come here full-time. It was a new challenge for me."

Free from what he calls the 'shackles of office life' Ben's been enjoying the different pace and hours at The Club House, and having been a team leader along at The Hive, has brought those skills with him, and is clearly keen to learn more.

"I want to progress, plus I love learning. It's a good step up for me, and with my economics background, I'll be able to put that to good use in the business too, behind the scenes."

And 'sharing' the role with colleague Becky Ford, will only be a good thing, as each are very different characters - each bringing different strengths to the role. Like yin and yang.

Becky has been with the company for four years, having previously worked as a beauty therapist. She too initially started at the Hive as a cafe assistant, working one day a week, which quickly became two, then three - and here she is, having worked her way up through the ranks to be team leader at The Hive, and now joint assistant manager at The Club House.

"I've worked at all three sites - The Hive, Watch and now The Club," says Becky. "I know The Hive like the back of my hand, and want to bring that experience and work ethic here to The Club. I like organising, and just want to progress.

"I like the long hours and I've worked with Ben before, and we have a good working dynamic.

"And what I really love, is providing good customer service and exceeding expectations - and what my Mum says, which is 'to treat every customer as if they were your Nan' - which I do!"

They say that all good things come in threes - so welcoming the third new addition to The Club is Head Chef, Steve Mesher, who really has been in hospitality most of his life - or in the kitchen, to be precise! He started out at the tender age of 11, so brings a wealth of experience with him, having worked his way up through the ranks.

Weymouth born and bred he started out as a humble pot washer at the now-closed Perry's restaurant on Weymouth harbour, graduating up to the main kitchen by the time he was 12-and-a-half to become a 'sous chef'. He did that for three years while still at school, working part-time as well during his Easter and summer holidays.

"I went to college when I was 16, along at Newstead Road to do my NVQ2/3 in catering. I did about three months and thought 'I've done all this!'...so decided to move on."

And move on he did, and at age 18 he went to work at the luxury country house hotel & spa, Chewton Glen, in the New Forest. Then a few years later made a culinary change in direction and location, moving up to Reading and helping to open an organic restaurant, Global Cafe, working with foreign nationals and asylum seekers - experiencing and experimenting with world food - particularly from India, Nigeria and Timor. From there stayed in Reading but moved on to Cafe Iguana - a vegetarian restaurant with an upbeat cocktail bar upstairs playing reggae seven days a week.

"We also championed a 15-mile menu, meaning we liked to use ingredients that came from no further than 15 miles away - and we also worked with the Soil Association and local gardeners."

Chef Steve has quite the culinary CV - working for every day dining to 2 Rosettes and Michelin star establishments, so has seen and done - or just about cooked it all - as he's worked at the Forbury Hotel, in Reading, a 2 Rosette, 60 seater restaurant, with a Michelin 12 seater upstairs; the 1 Michelin Star Capital Hotel in London, where he worked with renowned chef Eric Chavot for two years, six days a week, 5am - 2am (yes, really), where he describes the food as 'phenomenal', and then on to working alongside Tom Kerridge in Egham, and then down in Cornwall at Hotel Penzance. A lot of hard work, and a number of award-winning establishments.

"Although now," says Steve, "rather than striving for these awards, I now just like to let it happen.

"But I do enjoy the hustle and bustle of service, customers smiling faces, and of course a bit of banter."

And he brings all of that to The Club House at West Bexington, where he wants to continue championing good, local, fresh produce - which will reflect in the dishes and menus in the weeks and months to come. And when he is not cheffing, what does he manage to do in the little free time he has?

"Well, I have my hands full with three kids under the age of six! Although I am already instilling in them a love of cooking."

Three more chefs to look forward to in the future, then!

So, if you're heading out West Bexington way, especially over this coming Platinum Jubilee weekend, why not drop in for a coffee, a cocktail or even something more substantial - The Club is also hosting a free entry event on Jubilee Sunday, June 5, 4-7pm, where Julie Dunn & friends will be playing jazz and more - plus there will be Jubilee cocktails and gourmet street food on the menu.

Please bring extra seating with you - chairs and/or rugs. See you there!

Please note all food & drink consumed on the premises, must be from The Club House.