Chris Wood, Executive Chef
Chris moved to the region 10 years ago with his wife in pursuit of a successful career in the hospitality industry, with former roles including working his way from chef de partie to head chef at Alnwick Castle, executive area chef for Apartment Group and head chef at Eshott Hall and Ednham House, which were awarded two rosettes for fine dining. The self-confessed family man now has a passion for the North East, its heritage and local food producers after settling in Seahouses and becoming a father to two children.
Chris, 32, said: "I’m passionate about being in the kitchen and using the best fresh and locally sourced ingredients to create fantastic dishes for people to enjoy. The great thing about the Crowne Plaza Newcastle is that we’re encouraged to be imaginative with the menus. As we’re independently run, it’s not a standard branded hotel and we have been able to mix a lot of the local identity into everything we do.
“We have sourced some of the best local salmon from Robsons of Craster to be used in dishes such as the smoked salmon starter, which also includes North Sea crab. My favourite thing on the menu is The GIN Bar’s farmers supper platter, which includes Turnbulls of Alnwick pork pie, pulled ham & Doreen’s black pudding press, mortadella, nettle cheese, Yorkshire blue, glazed butchers sausage, pease pudding, onion jam and Geordie bakers bread. Diners can also look forward to speciality foods such as North Yorkshire venison saddle.”