Paul Clark

A native Geordie, Paul developed an interest in cooking at a young age, crafting his culinary skills in the family kitchen.

Determined to make a career out of his passion for cooking, Paul cut his teeth in local hotels, working his way up the ranks to Sous Chef.

Keen to broaden his horizons further, he travelled around the UK working for a TV and Film Production Company, catering for cast and crew.

Returning to the North East, Paul took up a position at one of the region’s premier luxury hotels, honing his fine dining skills in their 2AA Rosette restaurant.

He now brings his gastronomic passion to Number 9, where, as Head Chef, he is committed to providing top class food using the finest locally sourced ingredients.

James Vardon

As a chef growing up James was trained and worked in London cooking for the Royal Household.

He moved up to Newcastle to develop his career further, working at a well established hotel, golf course and wedding hall.

This is where he met Paul, who became and close friend and invited him to work at Number 9.

Their work ethic and skills compliment each other profoundly, which is represented in their cooking and plating.