The Bannatyne Hotel Darlington has appointed an experienced Executive Head Chef to further enhance its menu offerings.
Marcus Hall joins from the prestigious Ushuaia Tower Hotel in Ibiza where he created a concept restaurant attached to Ibiza’s first 5 star hotel. He managed a group of 23 chefs and had direct involvement in the development of the menu.
Marcus gained experience at a range of high quality establishments, including Aldwark Manor Golf Hotel and Spa near York, Priest House country house hotel and as Head Chef for De Vere hotels, based at Oulton Hall near Leeds.
Keen to put his own stamp on Maxine’s restaurant, Marcus has developed new menus to build on its already excellent reputation. Both the Early Bird and A La Carte menus have been refreshed and include delicacies including Risotto of new season Alba white truffle, Moorland Tam Mine cheese shavings and artichoke bark, Fillet of wild sea bass, caramelised onion purée, woodland mushroom pastry, yellow chanterelle mushrooms, candied turnip, sweetbread, Madeira jus and Chatsworth lamb, winter vegetable navarin, braised shank, confit breast and fondant potato.
Bannatyne Hotel Darlington is a stunning Grade II listed Georgian town house with the grandeur and warmth of a historic past, coupled with contemporary convenience and style. Accommodation includes standard double/twin rooms, junior suites with separate living and sleeping, a splendid four poster room, stylish deluxe room and the superbly-appointed executive rooms.
Justin Musgrove, chief executive of the Bannatyne Group, said: “Marcus’ appointment shows our determination to recruit the very best to people to ensure the quality of our hotels and restaurants remains consistently high.”
Lucy Readshaw, general manager at Bannatyne Hotel Darlington, said: “We are excited to have attracted a chef of Marcus’ talents and experience and he is already making a fantastic impact on the whole team with his enthusiasm and creativity.
“The new menus are superb, whether it is breakfast, afternoon tea or dinner I know that both hotel guests and diners will be impressed with the offering, which features the freshest ingredients and caters for all palates, including vegetarian and gluten-free customers.”
Marcus Hall said: “I am delighted to be joining an organisation like Bannatyne’s, which focuses on quality and innovation.
“I have introduced my own ideas to the menu and the feedback has been overwhelmingly positive. I want to ensure that Maxine’s is the place to dine in the Darlington area and customers have an exceptional experience.”