Bringing 22 years professional experience working in the catering industry, varying from fine dining restaurants to mass production for Disney Cruise Line. I have worked within multi nationality chef brigades of all sizes, always being considered as an inspirational leader and a positive example to my peers.

On this page is a small example of some of my work.

I hope it doesn't make you too hungry!!!
Mark.

(Please forgive my poor photography!!)

Lamb Rump, Lamb Cutlet, Goats Cheese Beignet, Carrot and Vanilla puree, Pea Sauce Veirge

Lamb Rump, Lamb Cutlet, Goats Cheese Beignet, Carrot and Vanilla puree, Pea Sauce Veirge

Lunch Time Buffet

Lunch Time Buffet
Sesame coated cod loin in oyster sauce, And sweet and sour pork.This is a small part of the many buffets I had to produce whilst working for Disney Cruises.

Seared Bream, Hake, Red Snapper, Red Wine Mash, Black Olive Gel, Butter Poached Asparagus

Seared Bream, Hake, Red Snapper, Red Wine Mash, Black Olive Gel, Butter Poached Asparagus

Quail breast, crispy legs, cherries & berries, burnt apple purée, pickled apple

Quail breast, crispy legs, cherries & berries, burnt apple purée, pickled apple

Surf and Turf

Surf and Turf
8oz Sirloin Steak, Duo of oysters, Pont Neuf potatoes, watercress and light arrabiata sauce. This was a dish I put on the specials board when I worked at The Alice Lisle.