worked at the Royal Berkshire in Ascot and the Grosvenor Hotel and The Ritz in London. In 1978 he began working in hotelsworked with Francis Coulson and Brian Sack at Sharrow Bay Hotel in Ullswater, Cumbria, Michel Bourdin at London's Connaught Hotel, and Raymond Blanc at Le Manoir aux Quat' Saisons in Oxfordshireassumed the role of executive head chef at Broughton Park hotel in Preston. At the age of 29, in 1990, PaulFood Writers in 2005. Mark moved to London from Dorset at the age of 18 for his first proper restaurant job incanteen at the Hilton. He moved on to the Grosvenor House Hotel where he worked for two years, before leaving to join the
|
|
|
Bookmark
this page
.gif)
(15).gif)