has an exceptional background having worked at some of the Countrys most exciting venues including the Michelin starred Vineyard at Stockcross, The Savoy and St.James Club where he held the position of Head Chef.  Executive Head Chef positions followed including, Wood Norton Hall and Penny Hill Park where he gained 3 Rossettes, Off The Square and most recently the Dart Marina where his team of 22 chefs perform magic over 3 very different Restaurants to rave reviews.

Throughout his career Mark has formed strong relationships with suppliers and has agreed pricing structures which are impossible to beat.  Quality is paramount and is at the forefront of his mind when negotiating with suppliers and he firmly believes that great produce at a fair price should be attainable by all.  With years of buying experience behind him he is now well placed to pass that knowledge on.


Supporting you . . .

  1. Bullet24 years combined experience

  1. BulletIncrease GP levels across your business

  1. BulletWe constantly monitor your contracted prices

  1. BulletA personal touch from real industry experts