
Despite his more open-air lifestyle, Mark originally took the route of fine dining training with Michelin-Star cooking in his sights. But it was his time spent abroad (and outdoors) that prompted him to open a cafe back home with two close friends. Six restaurants, three cookbooks, and multiple Good Food Guide Chef Hats later, Mark still finds time to venture out to discover the next best backcountry ingredient or recipe. Get hooked on what gets this all-purpose chef inspired each day in the wild.
Later on, it would be coming back to shore with our bounty, smoking the mackerel with juniper, simply blanching the scampi, crab, and prawns, and feasting on the sweetmeat with citrus and caramelized garlic butter sauce.