Mark Bond, catering manager and Rick Jarvis, head chef.
Mark started his career at the Carpenters Arms in Kent at the age of 15, after an injury put an end to his dream of becoming a professional footballer. The family run business gave him a good grounding in all aspects of hospitality. From there he secured a place at Grosvenor House in London. Feeling a little homesick he returned to Lancashire to run the Vineyard Hotel. Looking for a change in career when his family came along, he took up golf and became a professional until 1995 when he had to retire due to a back injury. Returning to what he knew, he went on to work at Hoghton Tower for 12 years , in charge of catering and bars, during which time he oversaw circa 400 weddings. The opportunity arose to take on the Plough at Eaves in 2012. Having turned this business around and looking for a more favourable work/life balance, Mark decided to take on the catering at Ashton and Lea golf club where he has been since 2019.
Rick has been a chef for over 35 years working all over the country. He worked with Mark at the Vineyard in 1984, before moving on to broaden his skills. Rick and Mark have remained friends ever since and were happy when the opportunity arose in 2013 for them to resume working together again. They both enjoy working at the golf club.