Our executive chef, Marc Hardiman has cooked in some of the most revered kitchens at home and abroad and we’re delighted to bring him back to Homewood, where his career began.
After growing up in Bristol, Marc trained at Bath College before working his way up the cheffing ranks at Castle House, Hereford, here at Homewood, Nunsmere Hall in Cheshire and Charlton House in Shepton Mallet.
He's been a head chef at the likes of The Feathers, Woodstock and Bovey Castle, Devon and exec chef at Great Fosters, Egham, where his team won a Michelin star for their Tudor Room restaurant.
“My style of food is very British based,” says Marc, “very clean, simple and ingredient led, but because of the travelling I’ve done there are influences from different cultures. The dishes are very much designed for maximum flavour and what I think people want to eat.”
If you want to sample Marc’s bold flavour combinations, then take a look at our menus below.