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.