Washingborough Hall has announced the appointment of new head chef Mark Cheseldine, who joins the family-owned hotel from The Reform Restaurant at The Castle Hotel in Lincoln.
Cheseldine has built up a solid reputation in the East Midlands, after being at his previous position for six years and winning a string of awards including Lincolnshire Life’s Taste of Excellence ‘Best Restaurant’ Award on two occasions, in 2011/12, and again in 2015.
He started his culinary career at The Wig & Mitre, Lincoln where he worked for ten years rising through the kitchen ranks to become head chef. He then moved to Café Bleu in Newark in 2001, as sous chef, until being promoted to head chef during his time there, again securing a number of awards for the restaurant.
Washingborough Hall is owned by Edward and Lucy Herring and Cheseldine’s style of cooking will suit the couple’s passion for local produce.
Lucy Herring is heavily involved in the menus at the hotel’s 2 AA Rosette restaurant and she will work closely together with Cheseldine to plan the hotel’s new dishes.
Edward Herring, co-owner of the hotel commented: “Being a local chef, Lucy and I have admired as well as enjoyed Mark’s cooking over the years, and so it is with genuine delight that we invite him to join our tight-knit team here at Washingborough Hall. We know that he is a great asset to the team and will complement our dining style.”
Mark Cheseldine added: “I am looking forward to this new challenge immensely – I thrive on a new project and feel that here I can really focus on my creativity and attention to detail to delight the hotel’s guests. I also enjoy working as part of a team and passing on my experience and knowledge to younger upcoming chefs in the team; it’s an essential part of the role in my eyes.”