Being promoted to Head Chef at Buckland Manor has been one of Mark’s career highlights and he continues to relish working with such an amazing team, in a stunning property and with access to so much wonderful local produce. Joining from The Mount Somerset Hotel & Spa, where he achieved three AA rosettes, Mark has worked at a number of reputable hotels and restaurants including Fallowfields Country House Hotel in Oxfordshire, Lords of the Manor in Upper Slaughters and the two-Michelin starred Le Champignon Sauvage in Cheltenham.
My earliest memory of being interested in food was helping my grandad pick vegetables from the garden and watching him make meals with his own produce.
Mark offers a memorable culinary journey with a focus on fresh local produce, flavour and balance to create exciting, modern British dishes epitomising the best seasonal dining.
Supporting Mark is Will who is now a Regional Head Chef for other hotels in the Andrew Brownsword Hotels collection. Will has been at the helm of the kitchen at Buckland Manor since 2011 and during that time has put Buckland Manor back on the culinary map achieving three AA rosettes in 2014 and retaining them since.
William Guthrie started his career at the age of 17 in Llangoed Hall, Wales working his way through the ranks before joining Castle House in Hereford followed by sister restaurant, La Rive.
After successful times in Hereford, new adventures beckoned and he spent time working on private yachts around the Greek Islands. At age 22 he returned to the UK and joined Mallory Court in Leamington Spa as Junior Sous Chef under the supervision of Simon Haigh. Over the next five years not only did he achieve the position of Head Chef of the restaurant but also helped the hotel gain a Michelin Star and three rosettes.
He left Mallory Court to pursue a new challenge, the design and opening of a restaurant with 10 rooms in Wiltshire, at the age of 27. Within 18 months of opening, the restaurant was awarded five gold stars by the AA, and was also placed in the top 100 restaurants in the UK. Following this, he moved back to the Cotswolds to become the Chef Director at the Churchill Arms, Paxford where he worked for three years to gain Michelin recognition and see the establishment become the only two-rosette pub in the north Cotswolds.