NEW HEAD CHEF AIMING FOR THE STARS

The new Executive Head Chef at a hotel in Cheshire is aiming to get the cuisine recognised as among the best in the region by securing a coveted industry award.

Richard Clark wants to win two AA rosettes for the Macdonald Portal Hotel, Golf and Spa, when the venue opens in June.

The hotel in Cobblers Cross Lane, Tarporley, is currently undergoing an £11.8 million redevelopment and Richard will oversee the food served in the golf club, spa, restaurant and function areas.

He said: "I'm very excited about this new position - the hotel looks fantastic and I'm passionate about building a successful team.

"With the restaurant, golf club, spa and function rooms we could be serving more than 500 diners a day during a busy weekend but I've got no apprehensions and can't wait to get started.

"I'm eager to get the hotel recognised as a top venue for quality food and my first target is two AA rosettes."

The 28-year-old from the Wirral has the pedigree to achieve his aims after working in kitchens around the country that have received AA and Michelin recognition.

He completed his early training under the watchful eyes of acclaimed chef Wayne Vickerage at Nunsmere Hall in Northwich, Cheshire, before following him to Overton Hall in the food capital Ludlow where they won three AA rosettes.

Richard joins the Macdonald Portal Hotel, Golf and Spa from the Ego restaurant chain, which has five locations in the North West. He was Head Chef at their Heswall restaurant, a position he took to gain the management experience necessary to take on an Executive Head Chef role.

He describes his style as "modern British" and his new restaurant menu will features dishes such as pan fried scallops with black pudding and Savoy cabbage.

As part of the interview process Richard took part in a cook-off where he had to prepare a three-course meal.

He chose to start with a crab and salmon ravioli with avocado followed by his 'signature dish' a trio of lamb - featuring char-grilled rump, confit shoulder and a sautéed cutlet.

The meal was finished off with a soft centre apple fondant garnished with miniature toffee apples - but Richard further impressed when out of the blue he was asked to prepare a seasonal omelette before serving the main course.

The asparagus, pea and courgette frittata he prepared was described as "cooked to perfection" by interviewer John Badley, the Executive Head Chef at Macdonald Hill Valley Hotel, Golf & Country Club in Whitchurch.

Richard is set to take up the new position in mid-April and said he was delighted to learn about the hotel's policy on fresh produce.

He said: "I've never worked at a place with such a great attitude towards ingredients. It's not about getting the cheapest and as a result I'll be preparing dishes with wild fish, prime Scottish beef and a range of organic produce.

"I want to start a herb garden and create a real Country House Hotel atmosphere that we had at some of the other establishments I've worked at."

Richard lives in Bebington, on the Wirral, with his wife Lynda and their son Kyle, aged nine, and daughters Megan, four, and Katie who is nearly six-months-old.

Away from the kitchen he is an avid Tranmere Rovers fan and he and son Kyle are season ticket holders at Prenton Park.