Jason Hodnett is the new Executive Head Chef of Peckforton Castle

The  Staff Canteen

Former Great British Menu contestant Jason Hodnett is set to replace Mark Ellis as executive head chef at Peckforton Castle.

Jason joins Peckforton after three and a half years at the Raven Hotel in Wenlock. He took to twitter to make the announcement and of his time at the Raven Hotel he said: “I have spent those years cooking for amazing guests and working with people who are now more like family than colleagues. I will be truly sad to leave after the fantastic support I’ve had from guests, staff and the owners alike, but sometimes an offer is made that would be foolish to turn down.”

He replaces Mark Ellis, also a former Great British Menu contestant, who held the position for 10 years before announcing at the end of last year he would be opening his first solo venture, Allium in the centre of Chester.
On his new role Jason said: “It’s an amazing opportunity to develop this already wonderful hotel and hopefully take it to the next level!”

>>> Related: Former Great British Menu contestant, Mark Ellis announces departure from Peckforton Castle to open first solo venture

Jason has had a passion for cooking from a very young age and found that proceeding to a career in the kitchen was a natural move, as his father and grandfather were military chefs.


Jason trained at Shrewsbury Redbrook College and his life has since been a story of success. By the time he was 24 he was already working as head chef at the four star, two AA Rosette Albrighton Hotel. After leaving in 2010 he became head chef at the AA Rosette fine dining restaurant and, in 2013 he started as head chef at the two AA Rosette restaurant Saracens in Hadnall, Shrewsbury.

He was also a contestant on Master Chef: The Professionals in 2009 and Iron Chef UK in 2010.

>>> More on Jason Hodnett here

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 5th January 2017

Jason Hodnett is the new Executive Head Chef of Peckforton Castle