An industry veteran of over 20 years and renowned for his expert opinions on wild food and true 
farm to fork ethos, Mark has gained massive knowledge, techniques and stories about cooking all 
over the world.
All of Marks cooking is wrapped up in stories, which he now loves to share as a seasoned presenter 
with over 15 years of cooking on the best festival stages, TV and radio for over 15 years. 
2023 saw Mark launch 8 Plates, a pop up restaurant in Nottingham, showcasing 8 ever changing 
courses of his favourite dishes, for 20 guests just 4 nights a month.
www.8-plates.com for details
In the spring of 2021, Mark became Sous chef for the opening of Brasserie Astoria, a new venture 
by 3 Michelin Star holder Bjorn Frantzen.
He spent part of the summer of 2020 cooking on the fjords of Norway before heading to Sweden, 
to cook in one of Stockholms most prestigious establishments alongside Swedens top female chef 
at The Fotografiska Bread and Wine Venue.
Mark has headed up venues like River Cottage and travelled across the USA, cooking for Jamie 
Olivers CHEF RACE, shown on major networks worldwide.
Mark has also consulted for and worked with major brands from Miele, Shark Ninja & Rolls Royce 
to Balvenie Whisky and Caorunn Gin.
An accomplished food and recipe writer, with features and recipes in BBC Good Food Magazine, 
Heat, Harrods, Elle, Conde Nast Travel, Countryside Alliance and NFU magazine.
You may have seen Mark on episodes of River Cottage, Great British Waste Menu, Market Kitchen, 
Hairy Bikers, BBC Breakfast, News 24, Worldwide, Channel 5 News, Rip Off Britain, SKY, Chef Race, 
BBC America, Food Network, Rip Off Britain and many, many more