Nelson Hotels Mark Brooks to open The Fishpool Inn

Nelson Hotels Mark Brooks to open The Fishpool Inn

When Nelson Hotels new gastro-pub, The Fishpool Inn in Delamere in Cheshire, opens this autumn it will be in very safe, confident hands indeed as Mark Brooks takes to the helm as head chef. Mark, whose career totals ten years with Nelson Hotels, will lead a strong team of chefs that includes award-winning Welsh chef Dion Jones.

Mark boasts a rich and fruitful career with Nelson Hotels and has held a number of positions at each of the group’s award-winning Cheshire venues: large four-star spa hotel The Grosvenor Pulford Hotel & Spa; and, the five-star character inns The Pheasant Inn and The Bear’s Paw.

Mark, with his gift and passion for delivering exactly what discerning customers want, opened each of the highly acclaimed character inns and has successfully steered The Bear’s Paw to winning a prestigious AA Rosette earlier this year.

With such a credible track record, Nelson Hotels Company Executive Chef, Leigh Myers, is confident in Mark’s ability to make The Fishpool Inn another outstanding Cheshire venue.  Leigh comments: “Mark is the perfect person to launch The Fishpool Inn and ensure it surpasses all expectations. Mark has a particular talent for opening new ventures and turning them into first class restaurants offering consistently excellent food. Mark was the obvious choice for this important role, and with the team we are building to service The Fishpool Inn, we are very confident that this new Nelson Hotels venue will fast become one of Cheshire’s finest.”

Mark adds: “I am thrilled to have been invited to head up The Fishpool Inn. It is a wonderful honor to be involved in such another exciting venture with Nelson Hotels and it is, of course, great to be recognised for my contribution to the success of the group. We are building a dazzling team for The Fishpool Inn and we are very much looking forward to providing another unmissable character inn for Cheshire.”

The Fishpool Inn opens this autumn. For more information please visit