Meet the Sharrow Bay Team

We would like to provide you with an insight in to the friendly and hard-working team that we have at Sharrow Bay. The Sharrow Bay team work together as a family to make your visit a truly memorable one. We look forward to welcoming you through our doors soon and we hope you'll be looking forward to meeting us too!

  • The Kitchen Brigade - Click here >>

    Head Chef, Mark Teasdale

    How long have you worked at Sharrow Bay?
    I started work at Sharrow Bay in the spring of 1997.

    Where did you work before?
    Previously I worked in an Italian Restaurant in Keswick which served amazing authentic Italian cuisine. It was a family run business and it was where I established my cooking skills.

    What’s the best thing about working here?
    Working at Sharrow Bay has opened lots of doors in my career giving me the opportunity to work with great chefs both here and in other hotels and restaurants across the UK.

    What’s the most challenging part of the job?
    The job is physically demanding and the hours are long and can be unsociable. We work while the rest of the world plays. It is also a job that demands a lot of skill and concentration. We have a small, dedicated team at Sharrow so it takes a lot of commitment keeping everything in order.

    What Skills have you learnt since working here?
    Having worked here for 18 years a lot of skills have become second nature, so I think that’s down to a lot of practice.

    What makes the restaurant and hotel a special place to visit?
    Sharrow Bay is a unique place and a brilliant experience. The location and views are spectacular, which makes for a great commute to work. The house is like stepping back in time and is truly unique. We serve great food, concentrating on flavours, without pretence.

    What do you like to do on your days off?
    In my own time I like to enjoy the Lakes. My family have a farm close by and my brother runs a local pub, so I like to spend time with them and with friends.  I love fell walking and spending time in the Lakes. My garden takes up a lot of my time, I like all aspects of gardening and have a decent sized plot at home. I also like to relax in the pub with friends… not on my own.


     

    Head Pastry Chef, Paula Richardson

    How long have you worked at Sharrow Bay?
    10 Years

    Where did you work before?
    I worked in Café Roux in Amsterdam under Al’bea Roux for 3 ½ years. Following this I spent 18 months in America working at the Relais & Chateaux, Lake Placid Lodge.

    What’s the best thing about working at Sharrow Bay?
    I love working with my team and to being in such a beautiful location with a fantastic culinary history, it's the icing on the cake.

    What’s the most challenging part of your job?
    Moving with the times and thinking outside of the box to come up with new and exciting recipes to keep the Sharrow Bay dishes unique.

    What skills have you learnt since working at Sharrow Bay?
    I have enjoyed the challenge of building a team who work together and support each other.

    What makes the restaurant and hotel a special place to visit?
    The unique location right on the Shores of Ullswater with beautiful views. We are very lucky to have some very long serving members of staff who are very passionate about where they work.

    What do you like to do on your days off?
    In the warmer weather, I love open water swimming on Ullswater and I like to keep fit year round fell running and gardening. If I am not outdoors, I like nothing more than a bit of shopping and a nice meal out with friends.

  • Reception Team - Click here >>

    Receptionist, Janet Eland

    How long have you worked at Sharrow Bay?
    I have now worked here for over seven years.

    Where did you work before?
    I worked at Eden Estate Agents in Penrith and prior to that as a primary school teacher in London. 

    What’s the best thing about working here?
    It is a wonderful place to work as every day is different and you meet some incredible people.

    What’s the most challenging part of the job?
    It is often a challenge making sure that everyone is kept up to date with everything that is going on. Especially now that we have an exciting calendar of events and some fantastic breaks and offers.

    What skills have you learnt since working at Sharrow Bay?
    Since working at Sharrow Bay I have improved my ability to multitask and to be resourceful when faced with an unexpected situation.

    What sort of guest do you get, what little extras do you try to do to make your customer service unique? 
    We get a wonderful variety of guests from local people who want a special treat to celebrities, some of whom have been coming for years. We get a very large number of returning guests and people whose friends have recommended a visit. We try to spend time getting to know each guest so that we can provide them with a unique service to create a memorable visit.

    What makes the restaurant and hotel a special place to visit?
    Sharrow is a very beautiful place with spectacular views and the place to visit if you want a delicious gourmet meal or just somewhere to get away from it all.

    If you were a customer today, what would you order from the current menu?
    I would order the Best End of Herdwick Lamb as so many of our lunch and dinner guests comment on how delicious it is. We are very luck to have such great local produce.

    What do you think makes great customer service?
    I think it is important to try to see things from the guest’s point of view and try to give them the best possible experience so that they can’t wait to return.

    Where have you visited locally where the customer service was excellent?
    The Post Office in Stainton. They are always really helpful and friendly.

    What do you like to do on your days off?
    I enjoy going walking with friends or visiting historic homes, gardens and art galleries. I spend hours pottering about in my small garden and love visiting my two daughters in Newcastle. 


     

    Receptionist, Ruby Street

    How long have you worked at Sharrow Bay?
    Since July, I started in the summer time.

    Where did you work before?
    I worked as a nanny in Australia where I used to live, in between travelling round Australia, New Zealand and Asia.

    What’s the best thing about working here?
    Coming into work and walking past ‘that view’ from the front of the hotel. It instantly puts me in a good mood, reminds me how lucky I am to live here and it prepares me for the day ahead.

    What’s the most challenging part of the job?
    Ensuring everyone is happy at all times, ranging from the guests staying with us or visiting us, to each individual staff member, in every department.
    As reception staff, we liaise with everyone and try to resolve any problems that arise.

    What skills have you learnt since working here?
    I have never worked in a hotel before, I’ve always been the guest, so I didn’t know what to expect when I started.
    I have learnt that teamwork is key when working in the hotel, not only in the reception department, but with every department of the hotel.

    What sort of guest do you get, what little extras do you try to do to make your customer service unique?

    We have guests from all different walks of life. We meet very interesting and very lovely people who often return time after time to Sharrow Bay.
    We always try to get to know our guests on a personal level so that we remember them on their next visit, thus making their experience a more enjoyable one.

    What makes the restaurant and hotel a special place to visit?
    It is situated right on the shores of Ullswater, you couldn’t get closer providing the most idyllic views, combined with truly great food and over 700 different wines, it really is rather special.
    Especially as the Cumbrian weather worsens, we have all of the fires lit providing a relaxing and cosy atmosphere, a real home from home.

    If you were a customer today, what would you order from the current menu?
    If I was dining today I would bring my girlfriends and have Champagne Afternoon Tea. It’s a fabulous way to spend the afternoon together.
    You can get dressed up, eat delicious cakes and drink Laurent Perrier all afternoon, it’s perfect.

    What do you think makes great customer service?
    My philosophy on customer service is that we have to be mindful of the fact that the guest is central to everything we do.  A business is nothing without its customers and it’s vital to recognise this. Working with the public is certainly something I enjoy. If you treat people how you would expect to be treated and really listen to what the individual has to say then, I think you’re off to a good start.

    Where have you visited locally where the customer service was excellent?
    The team at Lloyds Land Rover in Carlisle where I went to buy a new car recently are great. Their customer service is impeccable and everyone is really friendly.

    What do you like to do on your days off?
    I love to travel and explore the world, so whenever I have time off I love to fly off somewhere exciting.
    Days off in this country however are spent walking on the fells with my dogs or in various wine bars with friends.

  • Housekeeping - Click here >>

     

  • Restaurant Team - Click here >>

    Master Sommelier, Kelvin Lees

    How long have you worked at Sharrow Bay?
    One year.

    Where did you work before?
    Amberley Castle and prior to that the RAC Clubhouse, Pall Mall.

    What’s the best thing about working at Sharrow Bay?
    Being in the Lake District, the fantastic views and the opportunity to live in a very different part of the country.

    What’s the most challenging part of the job?
    Selecting wines for guests. As well as matching the wine to the food, encouraging guests to challenge their perceptions. But this is very rewarding when they enjoy something that they would not normally try.

    What skills have you learnt since working here?
    To be more tactful.

    What sort of guests do you receive at Sharrow Bay?
    All sorts, from famous people, to local guests, to guests celebrating special occasions.

    What are the bestselling dishes at the moment?
    I would select Scallops or crab dishes to start, then for main I would select the venison or sea bass dishes.

    What are in your opinion the best selling wines on the menu?
    Sauvignon Blanc & New World Reds.

    What makes the restaurant and hotel a special place to visit?
    The views over Ullswater. One of the best views I have ever seen from a restaurant.

    If you were a customer today, what would you order?
    Scallops & Herdwick Lamb

    Where do you like to eat on your days off?
    The Lemon Tree, in Penrith for a spot of lunch

    What do you cook at home?
    I cook most things, as many years ago I went to collage to become a Chef.

    What are your favourite wines and why?
    My favourite wines are good Riesling from Alsace, Germany and New Zealand and Pinot Noirs from Burgundy or Oregon or Washington State, (North West USA)

    Rieslings are under rated and most people think they are sweet, but the new versions are dry and there is a lot to find on the nose and on the palate.
    Pinot Noirs are a lighter style of red. If slightly chilled they work well with salmon or tuna and at room temperature are very good with lamb.

    What is your monthly recommendation for September?
    Verdejo, Torre Nava, Bodegas Velasco Ballesteros, Rueda:
    A nice white for drinking bon its own on the terrace during the late summer evenings.

    Pinot Nero, Franz Haas:
    A good, full Pinot Noir from the North East of Italy, good with Italian hams and salami as a starter or with veal or lamb as a main course.


    Restaurant Manager, Beata Kondor

    How long have you worked at Sharrow Bay?
    I started here in April 2010 and moved to London at the end of 2012. I returned to Sharrow Bay in September 2014.

    Where did you work before?
    I worked as an accommodation manager in a hostel in Hungary, before moving to the UK. I worked as a waitress in a restaurant in London and have also worked at Centre Parcs.

    What’s the best thing about working at Sharrow Bay?
    The best things about working here are the team and the surroundings.

    What’s the most challenging part of your job?
    Keeping the team motivated. The shifts can be long and we work very hard in what can be at times a stressful environment, it can be a challenge to be on top form all of the time!

    What sort of guests do you get at Sharrow Bay?
    We have guests who are local and guests from all over the world, some famous guests too. Every guest is special in their own way.

    What are the bestselling dishes at the moment?
    Scallops and Lamb dishes which are on the menu at the moment.

    What are the best, selling drinks?
    Gin and Tonic is very popular and we have an excellent selection of gins.

    What makes the restaurant and hotel a special place to visit?
    First of all the view and the food and I work hard with the team to make sure we provide a professional and friendly service at all times, we like every guest to feel just as special as the hotel is to us.

    If you were a customer today, what would you order?
    Scallops to start, Lamb for main and Soufflè as dessert with a nice bottle of wine, Kelvin our Master Sommelier has a great selection!

    What do you think makes great customer service?
    Being attentive to guests needs and ensuring their visit has been magical and memorable.

    Where do you like to eat on your days off?
    At my friend’s house.  They cook lovely food and it is very nice to be looked after.

    What do you cook at home?
    Porridge, it is quick and easy when I don’t have much time.