Chris Davy
After completing college Austen began his career at the Hallgarth hotel in Darlington followed by the Central Park restaurant. In 1999 he joined Headlam Hall as Chef de Partie and in 2003 was promoted to Head Chef.
During his development at the hotel he was invited to spend time with Geoff Bland at the Balmoral Hotel in Edinburgh working in the Michelin star rated restaurant. Under the leadership of Austen, the food operation at Headlam has continued to flourish as the business has grown over the years. Austen is passionate about food and the use of locally sourced produce. Teesdale lamb is a must, Cotherstone cheese, local game such as Grouse and Venison are also popular choices, not to mention the home-grown asparagus, vegetables and soft fruits from the gardens at Headlam Hall.
