FROM the Bouchon Bistrot in Hexham to the seven-foot thick walls of Langley Castle, Mark Percival has certainly cut his teeth as an award-winning chef.

Former North East Chef of the Year winner, Mark has been appointed head chef at the 14th century luxury hotel and restaurant.

Mark (30) has returned to head up in the kitchen in which he was sur sous chef at the time of his title-winning success in 2011.

He has also entwined his life with the hotel even further by getting married in the impressive castle on Good Friday of this year.

Mark and his wife Emma had planned the wedding before his appointment as head chef.

Having worked at the fairy tale castle previously, Mark felt there was no place more desirable in which to take his vows.

Diners can now sample the cuisine of a chef who has previously worked at eateries in Australia and The Fisherman’s Lodge, Eslington Villa Hotel, Close House Hotel and Golf and The Vermont, Newcastle.

He has most recently been head chef at the popular Bouchon Bistrot in Hexham.

Mark has a true passion for food and it was his innovative dishes that helped him sweep the Chef of the Year title where one of the judges was Michelin star chef Nigel Haworth.

His favourite ingredients are seafood and shellfish, and he prefers a great cheese, particularly Northumberland cheese, to a desert.

His culinary hero is Gordon Ramsay and his favourite restaurant is The Kitchin in Edinburgh, owned by chef Tom Kitchin.

Mark has already concocted a new table d’hote, Sunday lunch and relaxed dining menus for Langley Castle.

Unsurprisingly, his starters include sea scallops with celeriac, lovage and balsamic, whilst his favourite fish, turbot, features as a main dish, served with mushroom puree, hazelnut and truffle pesto, braised lettuce and pearl potato.

The castle’s relaxed dining menu, now served over extended hours 12pm-9pm, allows guests to enjoy hot and cold sandwiches, soups and Ploughman’s or opt for something a little more substantial like a Langley burger.

Early morning visitors, whether using Langley for a business meeting or simply calling in with friends for a spot of brunch, can choose from the selection of morning snacks available between 10am and 11.30am.

In the afternoon, diners can enjoy a full afternoon tea or cream tea between 1pm and 5pm.

Catering for weddings and other functions will be a large part of Mark’s role at Langley.

The ambience and 600 year history make the castle one of the North-East’s premier wedding venues attracting couples both local and from further afield.

Managing all of these various catering requirements is second nature to Mark, who has worked at two-rosette level establishments.

He will also be joined by his long-standing sous chef, Paul Waugh, so a tight team is already in place.

Langley’s general manager, Anton Phillips, said: “We are delighted to have Mark back at Langley, especially in the 30th year anniversary of Dr Stuart Madnick’s ownership of the castle and we are already receiving great compliments about Mark’s dishes. We are sure he will create some very special celebratory dishes for us.

“Couples wishing to wed here have had the opportunity to sample Mark’s food at our wedding showcase on April 2, where the restaurant served a selection of the most popular items on the wedding menus.”

Mark said: “I am delighted to be back at Langley and am relishing the opportunity to put my own stamp on the dining and wedding experience. These are exciting times for Langley Castle, with 2016 being an important year for the castle, so it is exciting to play a part in a place that already has 600 years of history to shout about.”