Portrait of Martin Blake
i. Biography
Head Chef at The Royal Crescent Hotel & Spa in Bath, England, United Kingdom, since 2021, Martin Blake has worked through the hotel-kitchen ranks in Somerset with the kind of steady progression that comes from long service, repetition, and earned trust. Frome Community College gave him the start; the kitchens did the rest, teaching the timing, coordination, and composure that underpin polished service. The result is a career built less on sudden moves than on consecutive roles that added responsibility without losing pace.
The Climb
Martin Blake trained at Frome Community College before beginning a measured climb through kitchens known for their polish and exacting standards. His early years were spent learning the language of service from within the line itself, moving through the structured intensity of hotel kitchens in Somerset. He worked as Chef de Partie at Bowood Hotel, Spa and Golf Resort (2009–2011), then took that experience to Homewood Park Hotel & Spa (2011–2012), before continuing at The Bath Priory (2012–2013). He returned to Homewood Park Hotel & Spa as Sous Chef (2013–2015), building confidence and authority in a role that demanded both technical control and calm leadership. From there, Blake joined The Manor House, an Exclusive Hotel & Golf Club, where his career deepened across successive roles and years. He served as Chef de Partie at The Manor House, an Exclusive Hotel & Golf Club (2015–2022), Junior Sous Chef at The Manor House, an Exclusive Hotel & Golf Club (2015–2022), Senior Sous Chef at The Manor House, an Exclusive Hotel & Golf Club (2016–2022), and Head Chef at The Manor House, an Exclusive Hotel & Golf Club (2018–2022). The progression suggests a chef whose value grew not in leaps, but through consistency, trust, and the ability to hold a kitchen together under pressure. Today, Martin is Head Chef of The Royal Crescent Hotel & Spa (since 2021).
Today
Since 2021, the kitchen at The Royal Crescent Hotel & Spa has been led by a chef with years of Somerset hotel experience behind him. Blake’s own remarks on the appointment point to the practical priorities of the job: the team, the service, and the standard required to keep a five-star operation moving. The emphasis sits on delivery rather than rhetoric, which fits the shape of a career built inside structured hotel service.
In Their Words “I’m looking forward to working closely with my team to create some show-stopping dishes while continuing to maintain a five-star service and deliver an unrivalled experience for our loyal guests.”
Career - Head Chef — The Royal Crescent Hotel & Spa (2021–present) - Chef de Partie — Bowood Hotel, Spa and Golf Resort (2009–2011) - Chef de Partie — Homewood Park Hotel & Spa (2011–2012) - Chef de Partie — The Bath Priory (2012–2013) - Sous Chef — Homewood Park Hotel & Spa (2013–2015) - Chef de Partie — The Manor House, an Exclusive Hotel & Golf Club (2015–2022) - Junior Sous Chef — The Manor House, an Exclusive Hotel & Golf Club (2015–2022) - Senior Sous Chef — The Manor House, an Exclusive Hotel & Golf Club (2016–2022) - Head Chef — The Manor House, an Exclusive Hotel & Golf Club (2018–2022) Education: Frome Community College
Recognition
The move to Bath marked the latest step in a career that has remained firmly rooted in Somerset hotel kitchens, where Blake’s professional identity has been shaped by progression, patience, and responsibility. His public remarks on the appointment placed clear emphasis on the team, the service, and the dishes, reflecting a chef whose focus appears to be as much on the experience around the plate as on the food itself.
FAQ What is Martin Blake's current role? As of 2026, Martin Blake is Head Chef. Where did Martin Blake train or study? Martin Blake trained at Frome Community College.
