Meet the chef behind one of the top Restaurants in Bath
Meet our executive chef, Mark Hardiman. The 36-year-old brings a wealth of experience from revered properties at home and abroad to one of the finest restaurants in Bath.
After growing up in Bristol, his formal training started at Bath College before an opportunity arose to do a summer stage at Castle House, Hereford, then AA Restaurant of the Year. Ten weeks turned into three-and-a-half years and from there he moved on to Le Rive, also in Hereford, before stints here at Homewood Park, The Close Hotel, Tetbury, Nunsmere Hall in Cheshire and Charlton House in Shepton Mallet, where he came runner up for the Gordon Ramsey scholarship competition.
His first head chef role was at The Greenway Hotel in Cheltenham, a position he also held at Fishmore Hall in Ludlow and The Feathers, Woodstock, where he got his first taste of multi-outlet catering, with its bar/bistro, afternoon tea room, fine dining restaurant and the UK’s first gin bar.
Marc got his first experience of five-star luxury properties at Bovey Castle, where he was promoted to executive chef after just three months, thanks to his passion for provenance, locality, nose-to-tail dining and using the best of the local larder he was surrounded by.
A sabbatical took him to Australia – specifically the culinary capital Melbourne to work at two of their finest eateries in The Royal Mail and Hare & Grace – and Asia before being offered the role at Great Fosters, Egham, where he led the team to win three AA rosettes and 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.
“I get my inspiration from numerous places and I do have a huge collection of cook books,” admits Marc. “I could be walking through the garden and see the first asparagus, sprigs of carrot tops or the first blackberries on the bush and I also dine out a lot and travel across Europe learning about different styles of food and plating,” he says.
Marc’s new role as executive chef across the Kaleidoscope Collection, sees a very different challenge for the energetic, personable and ambitious chef. Visitors to Homewood can expect a much more accessible food offering aimed as much at locals to the area as overnight guests.
If you want to sample Marc’s bold flavour combinations, then take a look at our menus below, including our lunch in Bath.