Hotel follows its locally-sourced lead with new head chef

Mark Young, the new head chef at Doxford Hall.
Mark Young, the new head chef at Doxford Hall.

Success is on the menu for a local lad who has risen through the ranks to head up the kitchen at a north Northumberland hotel.

Mark Young has been promoted to head chef at Doxford Hall.

Born and bred in Morpeth, he has worked at the award-winning hotel since it opened in 2008.

Immediately after leaving King Edward VI High School in Morpeth, Mark started his career at Linden Hall Hotel as a commis chef.

Combining this with formal training at Hamilton College in Motherwell, Mark quickly rose up the ranks within the team.

After completing his training, he joined the newly-opened Doxford Hall in 2008 as a chef de partie, progressing quickly to junior sous chef and sous chef before being appointed to the position of head chef.

As one of the first chefs working at Doxford Hall, Mark has been part of the team who secured the much coveted 2 AA Rosette for the George Runciman Restaurant.

He said: “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.”

General manager Mark Booth said: “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 overall ethos of the hotel is to provide exceptional Northumbrian modern classic cuisine using the best locally-sourced ingredients.

The restaurant is open daily for lunch and dinner as well as Sunday lunch, and also serves morning coffees, light lunches and afternoon tea in the Georgian Room.