Meet Martin Carter – our NEW Executive Head Chef!

It’s no secret that here at Ragdale Hall we pride ourselves on the high standard of cuisine we deliver to you, our guests. Whether you’ve visited us for a day, an evening, two nights or two weeks, you’ll have no doubt tucked into a meal in our Dining Room or Verandah Bar (or snuggled up in bed, of course!).

So, it gives us great pleasure to announce that we have appointed a new Exec Head Chef at the Hall!

Martin Carter
Martin Carter joined the team at Ragdale Hall in July and we thought there was no time like the present to give Martin a good grilling, so we sat down with him to hear all about his experience in the catering industry and exciting plans for the future…

“I’ve been in catering all of my working life,” Martin said. “City & Guild qualified, and classically French trained, I spent my early years cutting my teeth in the industry working in London establishments such as Fortnum and Mason and the Café Royal.

“With a hunger to travel, and a few years’ experience as a chef under my belt, I made my first move overseas and started working as a hotel chef de partie in Bermuda. Shortly after that, I moved to the Bahamas where I worked as a hotel sous chef for a couple of years before being promoted to head chef. From that point on, I’ve taken on various head chef and executive group head chef roles working in large and small-scale resorts in Antigua, The Maldives, Barbados, Jamaica and Europe – I even opened some hotels along the way.

“Food is a real passion of mine and having worked in different countries and cultures all with their own unique mix of ingredients and flavours, I’ve developed a real aptitude for international cuisine.

Chef prepping healthy dish
“Alongside the more traditional classics, this will enable me to bring new and exciting dishes to the menu at Ragdale Hall which is something I’m really looking forward to.

“I have a great foundation from which to start and moving forward plan to build on the offering for guests by introducing new trends and creative techniques. I also plan to train and develop the team within.

“It’s certainly a very exciting time here at Ragdale Hall, and I very much look forward to meeting with you all soon.”

While the days of strict calorie-controlled meals have long been a thing of the past at Ragdale Hall, as a world-renowned health spa we are dedicated to delivering an innovative menu of healthy and balanced options.

With a vast amount of experience and expertise to draw upon, we’re very excited about the future of the Spa’s culinary offering with Martin at the helm!

If you would like to join our team and help deliver an ever-evolving menu of high-end cuisine to spa diners for breakfast, lunch and dinner, 365 days a year, get in touch today – we’re currently recruiting for a commis chef, chef de partie and kitchen porter.

Click here to find out more.

4 Comments

  • Sandi Deakin says:

    Dear Martin – new exec Chef – a plea, from a regular guest at Ragdale, could we please have more cheese and eggs on the buffets at lunch time – I do eat meat, but I try to eat non meat as often as I can, but have always found the lack of cold veggie options at lunchtime frustrating, sometimes all you want is a nice cheese or egg salad with some new potatoes – kind regards and good luck in your new role, looking forward to sampling the food on my next visit at Christmas.

  • Teresa Bufton says:

    A warm welcome to Martin and an interesting read learning all about your journey so far. We’re staying over the Christmas holidays and we are really looking forward to seeing what you create for the festive menus. A plea for us both in that we are vegetarians and often have little option compared to meat and fish eaters at lunchtime. Could you look at the veggie options for lunches please? We are also hoping that Christmas gayer will have something lovely for us veggies including our usual veggie pigs in blankets (veggie sausage and bacon ) I am also more than happy to be contacted for ideas as I’m a good and imaginative cook

  • IreneBrammer says:

    Welcome to Ragdale Martin. I’ve always enjoyed all the food when I’ve stayed there, it’s amazing. Looking forward to coming back again next year and seeing what’s changed.

  • Gill Walton says:

    Dear Martin
    Welcome to Ragdale! My sister and are both Country Club members and follow a plant based diet. We eat frequently in the Verandah Bar and enjoy the vegan dishes currently available on the menus, and also in the main dining room. We very much hope you will continue to develop these dishes to cater for a growing number of people, and look forward to some exciting new ideas.
    Best wishes, Gill and Jo

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