Sue Stinchcombe - Biography
Chef Sue Stinchcombe and her husband Mark are the couple behind the Farm to Fork food philosophy at the heart of Eckington Manor.
Sue trained at Worcester College and Wood Norton Hall, before heading to the illustrious training ground of Gordon Ramsay’s Royal Hospital Road restaurant. From there she went on to Belle House in Pershore, continuing her journey to perfect fine dining cuisine.
Sue met her husband to be at Le Champignon Sauvage, and they took a long over-due gap year to begin a culinary adventure which led them to explore the top kitchens and menus in Thailand, Australia and New Zealand. Their journey allowed them to better understand the food and sunshine flavours of this region.
Sue’s talents have gained her many awards including Worcestershire Chef of the Year, M.A.R.C.H Young Chef of the Year and Overall Winner, Acorn Award, MAC Awards – Chef of the Year. She has also appeared on the Great British Menu, Britain’s Best Dish and Hairy Bikers television series.
Sue became Head Chef at Eckington Manor, having known Judy, founder and owner of Eckington Manor, for many years. Together they share a vision for food: to favour local ingredients, honour seasonality and create an experience of relaxed fine dining where natural flavour and the integrity of ingredients are paramount.
The menus at Eckington Manor are developed using produce from Eckington Manor’s award winning farm, orchard, vegetable and herb gardens.
‘At Eckington Manor, everything is at its best.’
Mark Stinchcombe - Biography
Chef Mark Stinchcombe is one half of the culinary couple behind the extraordinary Eckington Manor food offering.
Mark’s love of food began while he was still at school and he entered the kitchens of the acclaimed Royal Crescent in Bath, on work experience at only 16 years of age.
From there he moved on to Ston Easton Park in Somerset, where he served for two years and began to learn how to create menus by using local and seasonal produce. At Michelin starred Driftwood in Cornwall, and under the tutelage of Chef Chris Eden, Mark began to hone his fine dining chef skills before departing to ski slopes for a season of well-deserved youthful fun!
On returning to the UK, Mark undertook training stages in some of the most prestigious kitchens in the world, including The Fat Duck, Le Manoir and The Square. Following this, he started working at Lucknam Park (under Chef Hywell Jones).
It was at Le Champignon Sauvage in Cheltenham, where he stayed for 2 ½ years, that Mark added classic French cuisine to his burgeoning craft.
Mark met his future wife and co-chef, Sue, while at Le Champignon Sauvage and together they travelled to Australia, Thailand and New Zealand, on a gastronomic culinary adventure.
Together, Mark and Sue excite guests and visitors with their seasonal menus and recipes developed using produce from Eckington Manor’s award winning farm, orchard, vegetable and herb gardens.
Mark’s food hero is Ben Shewry of Attica where he did a stage.