It’s a “homecoming” for 29-years-old Chef Mark Harris – himself a Shropshire Lad – who learned his craft at nearby Radbrook Catering College, from which he graduated in December 1999.
Since then, however, he has worked at various establishments, most notably the 5-star Lowry Hotel, where he worked as Chef de Partie in the Marco Pierre White River Room.
At the end of his spell there, and following other Head Chef postings, Harris set up his own chef consultancy business, and concentrated on event catering, with highlights being his time working at several of the world¹s top class sporting events, such as Royal Ascot, the Formula One British Grand Prix, and Premiership games at Old Trafford, as well as the BBC Sports Personality Awards in Manchester.
“It was all part of the learning curve, he explains. It’s a completely different world when you¹re catering for between 2-and-5,000 people. And what it means is that numbers really don¹t scare me at all any more. It’s a great background for things like the wedding season, which is a key market here, at Hadley Park.”
Happy to be back in the fine-dining environment, Harris’s aim at Hadley Park will be to celebrate great, classic British dishes.
He explains: “It’s a privilege to be working somewhere, where the management has the foresight to give free licence to us sourcing the best possible local produce. So the meat, the eggs, the vegetables  everything  which comes through our kitchen door is of the finest quality. And none of it travels further than 50-miles. Having produce of the quality we are sourcing makes our job in the kitchen so much easier.”
Harris has linked-up once again with Sous Chef Kevin Fellows. The pair of them have worked together in the past, and are now looking at building a team which can take Dorrells Restaurant on to the next level.
He takes over the mantle from Australian ,Tim Wesley, who spent five very successful years at Hadley Park House, but who has now opted to return home with his family.
“We wish him well and now welcome Mark who will be build on Tim’s achievements,” says General Manager, Mark Lewis. “Local produce will continue to be the flavour of the month as Mark adds his own spice to the culinary pot at Hadley Park. And the resurrection of the Hadley Herb Garden is now high on list, as is a review of all aspects of the kitchen operation.”
Hadley Park House Hotel & Restaurant’s re-launched its conservatory restaurant only recently at a gala dinner when the new name ‘Dorrells Restaurant’ was announced.
The Hotel & Restaurant has been owned and operated by Mark and Geraldine Lewis since 2003. They have steadily built a reputation for quality dining, comfortable accommodation and exceptional service; and following the period of refurbishment, investment and development the hotel now offers 22 luxury bedrooms, a 140-seater function suite and a dedicated Restaurant.
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