We would like to introduce you to Norman Bradford - our new Head Chef.
Norman recently took charge of the kitchen where he succeeds Mark Percival, who alerted him to the vacancy. The chefs worked together at the iconic Fisherman’s Lodge and Mark considered Norman perfect for the role, when he chose to step down.
Langley’s new head chef, who has moved from a role at Hotel Indigo, has also worked at Marco Pierre White’s restaurant in Newcastle and at Malmaison. His culinary talents were also appreciated in Bermuda for a time.
It didn't take long for Normans talents to come under scrutiny after a recent AA inspection. However, as expected, Norman and his brigade comfortably retained our 2 AA Rosette status - a great start to what we are sure will be a sign of things to come!
Carla Robinson, general manager of Langley Castle, says: “Norman is a chef who loves to concentrate on different techniques within cooking, so Langley’s diners can expect to see a range of dishes created which communicate his passion. He will introduce new dishes to our menu over time and we are sure his food will prove very popular here.”
Norman adds: “I am thrilled to have this opportunity, in such a unique venue, and am truly excited about this new role. One of my first tasks was to unveil what could be the world’s biggest cheese and onion pasty, which was created to celebrate the second Northumberland Day at Langley Castle, so I was thrown into the limelight straight away, but was so proud to have my wife and two boys there to see it. I am now working on menu ideas for various functions, as well as evolving the main dinner menu.”