A chef who has cooked for royalty and former US Presidents has been appointed as the new Head Chef at Middleton Hall Retirement Village.
Seasoned culinary professional Mark Bennett joins our award-winning retirement community having spent his career working at some of the UK’s most prestigious events and venues.
Mark will use his wealth of experience in his new role to oversee all food in the retirement village, including dining options for residents living in our luxury care services, the menus in the Orangery bistro and a special calendar of themed restaurant nights.
Originally from Scarborough in North Yorkshire and now living in the Tees Valley in Middlesbrough, Mark’s passion for food was sparked as a 14-year-old pot washer in his extended family’s local restaurant. His first taste of hospitality led to a lifelong ambition to become a chef, which has since taken him from royal banquets to international air shows.
A graduate of Scarborough College, he spent 13 years catering at northern racecourses, where his food was enjoyed by royalty, including Queen Elizabeth II and (the then) Prince Charles, as well as by Princess Anne at the Yorkshire Show.
Mark’s career highlights also include catering for cricket players at the first Ashes Test Match at Durham Cricket Club in Chester-le-Street, including one of his sporting heroes Shane Warne, and delivering hospitality for the Paris Air Show.
“I’ve been fortunate to cook for people from all walks of life – even former US Presidents Bill Clinton and George Bush,” he said. “But my heart lies in creating great food for the local community, and my new role at Middleton Hall Retirement Village gives me the opportunity to do just that.”
Mark spent eight years with Ramside Estates, overseeing three restaurants with varied offerings, from Asian fusion to traditional carvery, and managing large kitchen teams. His most recent position was a senior role at the Majestic Hotel in Harrogate, part of the Cairn Group.
In his new role Mark has already made an impact, revamping the meus at the newly refurbished Orangery bistro to increase the appeal to residents and visiting diners alike.
He is also working closely with the Middleton Hall Estates team to incorporate more home-grown ingredients into meals using produce from the kitchen garden the team has created.
A series of themed restaurant night events planned for the new look Orangery bistro will give diners the opportunity to meet the chefs behind the dishes.
“It’s not just about food – it’s about community, consistency, and care,” he said. “We’re aiming to create a dining experience that brings people together and we are looking forward to welcoming more people from the surrounding areas.
“My new role is also an opportunity for me to give something back and use the experience I have gained throughout my career to date to help develop and support my new team.”
A father of two, with a son on a rugby scholarship and a daughter in school, Mark enjoys walking, exploring the coast, and dining out in his spare time. Having grown up near the sea he is particularly passionate about seafood, with oysters and scallops and is a fan of the annual North East Oyster Festival at Hardwick Hall.
“I also enjoy a decent steak, a locally sourced cheese board and a glass of Merlot,” he added.
When asked for his advice for home cooks he said: “Preparation is everything. I also clean and wash up as I go so that we can enjoy the meal without having to think about having to wash up afterwards.”
Adam Wardale, Director of Hospitality at Middleton Hall Retirement Village, said: “We’re really excited to welcome Mark as our new Head Chef. He brings a fantastic mix of experience, creativity, and a genuine passion for great food.
“His focus on local produce, thoughtful preparation and his extensive background in high level cuisine reflect our commitment to delivering the best possible experience for everyone who lives here and visits us. We’re confident that residents and guests alike will notice and enjoy the difference he makes.”
