Sharrow Bay, Lake Ullswater, Penrith, Cumbria, CA10 2LZ
Tel: 01768 486301
The Chefs and The Gentle Art of Sharrow
This was the philosophy on which Francis and then Juan and Colin based their unique cuisine and Brian and Nigel their warm hospitality. Today, Head Chef, Colin Akrigg and his assistant Mark Teasdale, both protégés of Francis, continue this philosophy having developed their own distinctive style of cooking.
We would like to welcome you to our 60th year...
Colin Akrigg
Our Head Chef at Sharrow Bay is Colin Akrigg, who joined the hotel in 1968 as a 13 year old kitchen porter from a nearby farm.
Even as a 13 year old Akrigg was hugely ambitious ‘I knew exactly what I wanted, I wanted to be the head chef at Sharrow Bay’. His talents were quickly recognised and under the guidance of the late Francis Coulson, Colin became head chef in 1997 and achieved a Michelin star the following year, a feat that has remarkably been achieved for the last 11 consecutive years.
Over the years the Colin has trained some of the industries top Chef’s such as Paul Heathcote and continues, alongside his highly-talented young team, to develop the world famous cuisine at Sharrow Bay.
Mark Teasdale
Our Assistant Head Chef is Mark Teasdale. Born and raised on a farm in nearby Mungrisedale, Mark joined the Sharrow Bay kitchen as chef de partie in 1996, working under the award-winning team of Colin Akrigg and Juan Martin.
Mark was made Assistant Head Chef in 2006 and introduced the first in a series of culinary podcasts, which was at the time a pioneering concept for the industry. Mark was recently involved in the von Essen culinary tour which visited Lower Slaughter and the Royal Crescent hotel in Bath and according to Mark was a ‘fantastic experience to work alongside such upcoming enthusiastic Chef’s.’
The Chefs and The Gentle Art of Sharrow
