Jason Hodnett appointed executive head chef at Peckforton Castle

The three-AA-rosette Peckforton Castle in Tarporley, Cheshire, has announced Jason Hodnett as executive head chef following Mark Ellis' departure.

Hodnett, who appeared on BBC2's Great British Menu in 2014 and 2015 representing the Central region, will start his new role this month.

Previously head chef of the two-AA-rosette Raven hotel in Much Wenlock, Shropshire, Hodnett started his career at the Grade-II-listed Lord Hill hotel in Shrewsbury, Shropshire while training at Radbrook College.

In 2007, Hodnett took on the role of head chef at the two-AA-rosette Albrighton Hall hotel and spa in Shrewsbury where he stayed for three years, before moving to the Lion Bar restaurant and rooms in Leintwardine, Shropshire.

Staying within the Shropshire area, Hodnett started as head chef at the two-AA-rosette Saracens Head in Hadnall before moving to the Raven hotel.

Talking about the new role at Peckforton Castle, Hodnett said: "I have huge aspirations for the property and will begin by building on the already solid reputation of the restaurant as well as continuing to deliver the high-quality menus to our future wedding couples. I honestly can't wait to get started and bring a new lease of life to one of Cheshire's most iconic hotels".

Hotel director Michael Auld said: "We are truly thrilled to have such an exciting culinary talent, as Jason, joining the team. Jason has an infectious passion and enthusiasm for food and this comes across in the plates that he produces. We look forward to continuing to develop our food offering, with Jason leading the team."

Ellis left Peckforton Castle after almost ten years as head chef to open his own restaurant.

Allium will be located in Lynedale House, Tattenhall and is expected to launch in February. The restaurant will also house a bar and five bedrooms.

At the time of his departure from Peckforton Castle, Ellis told the Caterer: "I am sad to be leaving Peckforton Castle, which I have called home for the last nine years and I wish the team every success, but it is now time to move on. I am excited to bring my vision for exciting and interesting food and drink to Tattenhall, the location is stunning and the locals seem to be getting behind us which is great news. We are there to cater for them first and foremost, but we hope to welcome guests from all over."

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