7th Dec, 2016

Chef receives early father's day surprise at historic Coombe Abbey hotel

Shaun Reynolds 19th Jun, 2016 Updated: 28th Oct, 2016

CHEF MARK Constable became the chief inspector when his bosses at Brinklow-based Coombe Abbey turned the tables on him, literally.

Mastermind of the award-winning Coombe Abbey kitchen, Mark was in the middle of planning the hotel’s Father’s Day celebrations when he got an unexpected treat.

To pay thanks for his dedicated service to the hotel for more than ten years – during which he’s served up Father’s Day feasts to more than 400 dads and their families – the team gave the chef the special Father’s Day dining experience.

Rather than prepare the food, the father-of-two was asked to judge it from the diners’ perspective as he was wined and dined in the venue’s grand cloisters room.

Mark was crowned the Baron of Coombe for one day only as the team rallied round to give the head chef the Father’s Day experience he had missed for the 11 years he has worked at the hotel.

Delighted with his early Father’s Day surprise, Mark said: “Working at Coombe Abbey for so many years has meant I’ve helped hundreds of families enjoy popular celebrations.

“Seeing guests make memories as they enjoy the menu and dining is the best part of the job.

“Although it was peculiar to be on the receiving end, it was fun to experience what customers do for once.”

This Sunday (June 19), Mark will be cooking beef joints for up to 55 dads and their families in private dining rooms as well as a further anticipated 300 in the restaurant and Cloisters – making it the hotel’s busiest Father’s Day since opening in 1995.

The chef, father to Zachariah and Faith, used his many years’ experience in the industry to cook up the hotel’s latest Father’s Day offering which will see families dine in private rooms and carve their own meat for a home from home experience.

Lisa Fell, marketing executive at Coombe Abbey, said: “As Coombe Abbey looks set for another busy summer of events – which Mark will lead catering for – we wanted to reward our head chef for all his years of service.

“Mark has been the talent behind some of our finest and most popular menus.

“Last year he helped steer the hotel towards a record year where the kitchen served food for more than 1,000 events.”

For more information or to book a private dining experience for Father’s Day, call 02476 450 450 or visit www.coombeabbey.com