about mark

Mark has enjoyed a food-obsessed career spanning three decades - cooking in five star hotels, one and two Michelin Star restaurants and exclusive Private Members’ Clubs. His passion for seasonality, provenance, style, substance & of course taste, are the cornerstone of everything he does.

Mark has made his name as a chef through hard work, commitment and having his finger firmly on the pulse of modern city cooking, which over the years have earned him critical acclaim in the press and Media. His Great British Menu challenge saw him as ranked under-dog only to win the Regional Northern Champion position over world-renowned Marcus Wareing, which introduced him and warmed the nation to him…!

The Bluebird was the biggest mission in his career to date starting with The Bluebird Dining Rooms which achieved huge critical acclaim especially loved by AA Gill. The other kitchens became priority encompassing The Epicerie Food Store, Courtyard Café, Bakery, Private Dining rooms and The Brasserie which was re launched in 2008 and has since put Bluebird firmly back on the culinary map.

Now, CEO & Creative Director of premium events and catering company Bread & Honey and consultancy Save Your Bacon, thanks to Mark’s long & illustrious career as a chef, he holds relationships with some of the best in the business.