Hadley Park House Hotel, Hadley Park East, Telford, Shropshire TF1 6QJ

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Chef & Team

Hadley Park Chef: Hadley Park Country House Hotel

The new Head Chef at Hadley Park House Hotel is Kev Fellows. Kev is no stranger to our Telford restaurant, having worked as its ‘Sous Chef’ (or in layman’s terms, ‘number two to the Head Chef’) for the past 6 years. Kev has now stepped up to the main role and since taking the helm the compliments of the food, quality and presentation have rolled in. Kev’s love of cooking started as a child and after attending Runshaw College, Leyland, Lancashire has furthered his career and expertise by working in a number of local Shropshire restaurants. This is the first time that Kev has taken on the main role and is embracing the challenge whilst using his expertise and local knowledge to create delicious menus using a whole array of locally sourced ingredients.

Kev describes his culinary inspiration as initially coming from his mum and as a child enjoyed cooking classic dishes like pies and pastries! More recently, he admires the work of Chef-Owner Tom Kerridge, whose pub became the first to ever achieve 2 Michelin stars. “I like how Tom combines modern British flavours as well as rustic French dishes on a menu that features the best available seasonal ingredients” explains Kev. “Our menu at Dorrells Restaurant has a very British bias but we like to add the ‘Hadley Park Twist’.”

When time is his own, Kev, a devoted family man, enjoys spending time at home with his wife and children.

Mark Lewis and Geraldine Lewis said: “We were delighted when Kev agreed to take on the Head Chef role. He is passionate and meticulous about his food and is a fantastic team player which are essential qualities for the smooth running of an efficient kitchen. Kev is constantly working on new dishes to ensure that our menus remain interesting, seasonal and delicious. This is a very exciting time and we hope local people will come and try our restaurant in Telford to savour the food. Kev has plans to further develop our food offer including introducing a high quality yet traditional afternoon tea.”

In the kitchen, Kev is supported by a loyal and talented kitchen brigade including Jamie McGill who has been promoted from Junior Sous Chef to Sous Chef. The entire team are working hard as they are all determined to achieve a second AA Rosette for food quality.

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