HARDWICK – Opening in 2023, the Cork and Fork has served as a place to dine, drink and convene for many members of the local community. In April, many leamed this local establishment will be changing hands. A restaurateur with local origins, Marc Rowell says he’s ready to move on, sharing what’s next for himself and the Cork and Fork.
“We are still looking for people, quite a few bites. It is a bit nerve wracking. It’s important to me that they don’t change it right away. Slow gradual change is great. My team and I developed a good product that locals enjoy, and is affordable, and it’s just important to me to find the right person for the space, and the town, and community.”
Rowell said he’d prefer to sell to an in-state buyer, someone familiar with the community or willing to familiarize themselves really well.
“I just want someone to know their demographic before they jump into something. I’ve seen a lot of places here fail, go downhill and I want it to succeed.”
The next steps for Rowell, once the restaurant is under contract, is moving forward to sell their house. “We’re going to sell our home and let the wind take us wherever, just kind of enjoy life for a moment,” he said with a laugh.
Rowell says they are considering Costa Rica, but nothing is certain. As the search for a prospective buyer has just begun, there are no timelines just yet. Rowell is fielding around five offers, with some internal prospects as well. “We’d love that, because they’d know the quality of the product we’d put out,” said Rowell.
Rowell began his career in the restaurant industry when he was 12. He began washing dishes at the Village Restaurant, still under the ownership of Mary Mercier. In high school he worked his way up to line cook. “I was like 16 and bought my first car, started managing the House of Pizza for Mark Trudeau.”
From there he moved away and got into the food industry elsewhere, he says. He briefly went into property management and maintenance, before returning to the area in 2012. Rowell worked for Claire’s, the first restaurant in Cork and Fork’s current space. He did odd jobs after their closure, prior to helping Sven Olsen open the Scale House, in the same space.
Rowell also helped his friend Lee Kinsey get the Blackbird Bistro, in East Craftsbury, off the ground.
“I went through some health issues, had some cancer, got that treated, got back on my feet. The Scale House had closed within that time frame, so I kind of looked into it. It was viable, and I could do it, so I did it,” said Rowell.
After acquiring the space and doing some rehab on the interior, the Cork and Fork opened its doors to the public June 14, 2023. “It’s been gangbusters ever since. It’s definitely a lot of work, which I love and enjoy. It’s time to take a breather.”
Rowell said they want to take some time for themselves, and they haven’t had the opportunity in some time. “It’s just kind of moving forward, moving on, trying something new in life. I’ve never been afraid to dip my toes in some different waters, just explore, have fun. Let the world take me where it’s going to take me.”
Reflecting on the past two years, Rowell said the community is what he’s enjoyed the most.
“I love this community so much, I really do. That’s why I’m so picky with who takes us over, because it’s not just a restaurant. It’s a local hangout, it’s a community haunt. It’s big for me to make sure the community has a great viable space to come to.”
He works every day of the week, running food, talking to customers and more. “It’s important to me to do that instead of sitting on my hands and watching somebody else do anything. I like to jump in the mix with all the staff and my team, and have fun with them and I think the community likes that as well.”
Raymonda Parchment is a Hardwick Gazette reporter. She recently graduated from Vermont State University - Castleton with a Bachelor’s Degree in English. She is a strong supporter of freedom of speech, and the right to publish information, opinions, and ideas without censorship or restraint. She is a lifelong lover of the written word, and is excited to join the team as a staff member.
