Imperial Hotel

The Imperial Hotel is Great Yarmouth's only four star hotel, and it's a star making hotel too. As Mark Dixon leaves his post as Head Chef at The Imperial to pursue his own venture in catering he joins a select band of the hotel's alumni who have learned their craft in The Imperial's kitchens. Joining The Imperial as a trainee some twelve years ago,... Mark rose through the ranks to become Head Chef, serving in the role for five years. 'We're obviously sad to see Mark go', said The Imperial's owner Nick Mobbs, 'but we wish him every success in his new business. He is another graduate of The Imperial. Our Executive Chef, Simon Wainwright, who has been here 16 years and as Executive Chef for 5 years has followed talented chefs such as John Dicken, Richard Hughes, Daniel Smith and Stephen Duffield, all of whom have gone on to be successful in their own right'. The new Head Chef at the hotel, reporting directly to Simon Wainwright, is Peter Clarke. He too has honed his skills at The Imperial having been a key member of the team for twelve years. 'Providing high quality cooking, in all our restaurants, is very much a team effort', said Nick Mobbs. 'Our nine strong kitchen team are looking forward to working with Peter in his new role. The bond between them is here already of course. What we're relishing is the opportunity to deliver the same level of cuisine that our customers enjoy, at the same time as bringing in elements of Peter's own style. It's an exciting time'. Commenting on his new role Peter Clarke said 'My mission is to uphold and enhance the standards of cuisine our customers expect and enjoy. I know the team, I know the customers and I know what they love about The Imperial'. Executive Chef Simon Wainwright added, 'Like Nick I wish Mark every success. It's a wonderful testament to The Imperial that we are such a 'university' for talented chefs. Peter Clarke has been part of my team for quite a while now and I'm confident, and excited about, this opportunity to uphold the Imperial's high standards. 'I ...Read More