Doxford Hall has appointed Northumberland born Mark Young as the hotel’s new head chef.
A former pupil at Morpeth’s King Edward VI School, Mark was one of the first chefs to join when Doxford Hall opened in 2008.
He was part of the team who secured the coveted 2 AA Rosette for the luxury hotel’s George Runciman Restaurant.
Now having moved rapidly up the ranks from chef de partie to junior sous chef and sous chef, he has landed the top job.
Commenting on his new role, Mark says: “I am absolutely delighted to take on this new challenge. My aim is to maintain the excellent standards of food for which Doxford Hall is renowned, and working with my team of six chefs, to further develop dishes with seasonal influences, where possible using produce from our kitchen garden.”
Mark Booth, Doxford Hall’s general manager, added: “Mark was the natural candidate for head chef. He is highly skilled and has the passion to take our restaurant to the next level.”
The restaurant is open daily for lunch and dinner. The hotel, which is 10 miles north of Alnwick and boasts a spa, health club with a gym and swimming pool, also serves morning coffees, light lunches and traditional afternoon tea can be taken daily in the Georgian Room.
The overall ethos of the four Red Star property is to provide exceptional Northumbrian modern classic cuisine using the best locally sourced ingredients, many of which come from the hall’s own orchard and Victorian walled kitchen garden in season.
For more information call 01665 589 700, email firstname.lastname@example.org or visit www.doxfordhall.com