After finishing at school I fell into the catering industry by luck (not accident) when a friend’s mum was working in a local hotel. I managed to get a job as a part time Waiter at 15 and from that point was fascinated by the goings on of the kitchen! After 6 months as a waiter I finally managed to persuade the chef that I was serious about being a chef and in Jan 1997 started my life as a chef in the Queen Hotel in Chester.
I spent 1 year there with Ian Mcdowall the Exec Chef, when we both moved to Shrigley Hall Hotel in Pott Shrigley. It was here that I really started to notice the finer side of food.
From there I went to the local Michelin starred restaurant Juniper in Altrincham where I spent 18 months. From Juniper I decided I wanted to understand more about the finer side of food and went to work for Daniel Clifford at Midsummer House in Cambridge, where I spent the next 7 years working from Chef de Partie up to Head Chef in which time the restaurant gained 2 Michelin stars, 4 AA rosettes, and 7/10 in the Good Food Guide.
After 7 years with Daniel I decided to go it alone and moved toRestaurant Alimentum also in Cambridge (April 2008) after 1 year gaining 3 AA rosettes and getting the opportunity to take control of the restaurant with 2 investors in February 2010.
After 2 years at Alimentum I think it is only now I am starting to really understand the food I want to be serving to my customers. It is totally focused on the seasons in Britain but taking techniques from all over the world in helping to introduce different levels of flavour and textures into dishes – and I hope that my food will carry on in this direction.
Find out more about Mark here
First published: Monday 3 June 2013
Updated: Thursday 15 October 2015