Learn to build a tower using nothing but spaghetti and marshmallows, that's how!

This was one of the nutty tasks interviewees were asked to complete when they attended Urban Splash's recruitment day at The Dome.

Management were so determined to find staff with the right personality, talent and flair to work at the Midland, they asked candidates to take part in bizarre team-building exercises, such as to build the highest tower possible with spaghetti and marshmallows.

They also asked them to bring an object to The Dome that best summed up their personality.

Around 140 people turned up on the day with objects ranging from a feather duster to mixing decks, a multi-coloured wig!

These unusual recruitment methods led to the appointment of 50 staff, including head chef Adrian Fenton and head of housekeeping Shona McKirgin.

Although Shona has never worked in hospitality before, she has a strong background in retail marketing and used to be store manager at Monsoon/ Accessorise in Lancaster.

"As I live locally, I've been watching the progress of the Midland Hotel over the past couple of years," said Shona.

"There has been a real buzz about the place since Urban Splash took on the project.

"I e-mailed the hotel fairly early on with regards to job opportunities and I also applied through the job centre. The transformation at the hotel is absolutely marvellous and I'm looking forward to being part of its success."

Adrian was formerly acting head chef at the AA Rosette restaurant at Lindeth Howe Country House Hotel in Windermere.

He has also worked at the Seafood Restaurant in Blackpool, Greens Bistro in St Annes and the Hilton in Blackpool.

Specialising in modern British dishes, created with locally-sourced produce, he has developed a mouth-watering menu for the restaurant at the Midland Hotel.

"Food is my passion," said Adrian. "And I hope that comes across to everyone eating at the Midland Hotel, whether they come to the restaurant for a special treat or they simply want to enjoy a bite to eat or afternoon tea on the sun-terrace.

"I've personally been responsible for sourcing the local produce, which features on the menu.

"As well as scouring the region for the finest local produce to be incorporated into the menu at the Midland Hotel, I've commissioned a local cheese producer to create a range of cheeses that will be exclusive to the hotel.

"We also offer artisan jams and chutneys as well as a unique blend of tea and coffee."

But no towers of spaghetti with marshmallows, one assumes...