Meet Mark, Our New Head Chef
Mark Young joins our close-knit team at our rustic New Forest restaurant
With a lot of pride we are delighted to announce the appointment of our new Head Chef, Mark Young, at our authentic New Forest hotel, The Bell Inn.
A little bit about Mark…
Mark’s passion for food started at a young age. Having been raised on a farm involving rearing animals and being surrounded by food preparation and farmhouse cooks, he aspired to be a chef from an early age.
“At the age of five years old, I told my mum I wanted to be a chef on the QE2 and by the time I was 19, I was onboard in the galley!”
Mark joins us with an impressive career to date and with a fantastic selection of cooking credentials. Having started out as a kitchen porter, he quickly moved up the ranks to achieve two AA rosettes at The St Helens Restaurant on the Isle of Wight, ‘Island Restaurant of the Year’ and regional finalist of UKTV Food’s Local Hero competition, to name just a few.
Our newly appointed Head Chef’s continued support and relationship with suppliers and growers has lead to Tatchbury Manor Farm becoming a new supplier at our New Forest restaurant, introducing their very own award-winning pork pies with a fennel seed twist to the menu.
When asked what floats his boat when it comes to food Mark said…
“I love meat and fish. But for me, it’s all about making the most out of the produce you buy. Nothing goes to waste. Using all the elements and respecting the product – that’s what floats my boat.”
Mark follows a ‘nose to tail’ food ethos ensuring as little as possible goes to waste. He also strongly supports using fresh, local produce and enjoys sourcing new suppliers and growers. Produce from Noah’s Ark Farm near Lymington and pork from Swallowfield Farm will also be adding new flavour to The Bell Inn’s delightful menus.
Speaking of his new role at The Bell he said…
“The Bell Inn’s passion for supporting the locals totally mirrors my ethos on food and I want to cook food that lives up to this historic Inn, independently owned in the most beautiful part of the country – surrounded by fantastic produce.”
Mark is already making his mark, introducing his very own signature dishes including ‘Crab Brûlée’, with a parmesan and brioche crust and Solent Blue lobster to The Bell Inn’s superb menu. He’s also introduce more options for vegetarians to enjoy and a complete gluten free menu.