A chef and dad was given a well-deserved early Father’s Day treat at Coombe Abbey.
Mark Constable, head chef at the 12th century hotel in Coventry, was in the middle of planning the hotel’s Father’s Day celebrations when he the tables were turned and he was given a surprise by his colleagues.
The father-of-two has helped to serve up Father’s Day feasts to more than 400 dads and their families over the last decade - so to pay thanks for his dedicated service, the team showed that gratitude is a dish best served with vegetables and gravy by giving the chef the special Father’s Day dining experience – two weeks ahead of the official date.
Rather than preparing the food, he was asked to judge it from the diners’ perspective from the best table in the house as he was wined and dined in the venue’s grand Cloisters room.
Mark was crowned the Baron of Coombe for one day only as the team rallied round to give the head chef the Father’s Day experience he had missed for the 11 years he has worked at the hotel - eagerly awaiting his verdict on this year’s menu.
Mark said: “Working at Coombe Abbey for so many years has meant I’ve helped hundreds of families enjoy popular celebrations – whether that’s Mother’s Day, Father’s Day, birthdays, Christmas or weddings.
“Seeing guests make memories as they enjoy the menu and dining is the best part of the job, so although it was peculiar to be on the receiving end, it was fun to experience what customers do for once.
“And best of all it was great to be able to trial and taste the menu before plating up to families, so we know they’ll get to taste only the most succulent roasts on the day.”
On Sunday June 19, Mark will be cooking beef joints for up to 55 dads and their families in private dining rooms as well as a further anticipated 300 in the restaurant and Cloisters - making it the hotel’s busiest Father’s Day since opening in 1995.
Lisa Fell, marketing executive at Coombe Abbey, said: “Mark has been the talent behind some of our finest and most popular menus and last year helped steer the hotel towards a record year where the kitchen served food for more than 1,000 events.
“We’re delighted we were able to pay thanks by offering Mark his very own Father’s Day ahead of the official date – although we can’t promise the cooking was as expertly executed as his!”
To find out more about Coombe Abbey or to book a private dining experience for Father’s Day, visit www.coombeabbey.com