When Head Chef Mark Burke brought his award-winning style to the
Lymm Hotel, it was a match made in heaven.
Mark took over the reins at our restaurant in October 2011, and
just three months later helped the hotel reach the top three in
Country Bridges Northwest Wedding Awards 2012 list of venues.
Mark has worked for some of the finest hotels and chefs the
country has to offer, including the flagship Macdonald Manchester
Hotel & Spa. There, he was senior sous-chef for three
years, working closely with the executive chef and company
development chef Stuart Duff.
Mark has won many prestigious awards along the way, including
Nestle Junior Chef of the Year for Great Britain 2001 and Up and
Coming Best Chef of Cheshire 2007, judged by Marc Hix. His
dish was honoured as Best Welsh Lamb at the Welsh Culinary
Championships in 2006 - and that's just to name a few.
Mark has been a cherished member of the team at Macdonald Hotels
for six years now, and he is proud that the hotel group won AA
Hotel Group of the Year two years out of those seven, in 2007-2008
and again in 2013-2014.
Mark is also immensely proud of his skilled team and of the
delicious ingredients they source for their exceptional dishes.
Where many other hotels and restaurants are deskilling and
buying ingredients pre-cooked or prepared from frozen, he and his
chefs use only the freshest and most flavoursome produce to create
food of the highest quality.
For diners celebrating a special event, especially a wedding,
it's a timeless recipe for success.