Chris Marshall has been appointed the new head chef at The King William IV Country Inn and Restaurant in Sedgeford having acted as sous chef for the past three years.
He is looking forward to building on the inn’s reputation for tasty, wholesome dishes as well as introducing fresh flavours. Owner of the inn, Nick Skerritt, said: “We have established a superb reputation for our restaurant over the years and I know Chris is keen to enhance this with his unique style. Our customers have much to look forward to.”
Chris, who lives locally in Docking with his young family, has grown up around the kitchen and amongst a family with artistic tendencies – both his grandmother and father paint and he helped his mother, in younger days, who managed the Refectory at Ely Cathedral. With an interest in cooking firmly established, Chris moved on to study catering at Cambridge Regional College. Before relocating to North West Norfolk, Chris worked as sous‐chef at Ely Golf Club followed by the position of head chef at the Lamb Hotel, Ely.
Chris cites his ongoing interest in photography as a key factor in his imaginative approach to food presentation.
“I have helped to create many of the Inn’s current dishes and I do have my favourites – the smoked duck entrée, lamb noisettes and raspberry bavarois dessert – but I’m also wanting to blend this with my contemporary approach to flavour and appearance, hopefully to win some awards for my cooking and The King William in the near future – that’s what drives me. We have fantastic local suppliers and seasonal delicacies here in Norfolk which makes my cooking even more enjoyable.”