Meet the Chef
Meet our highly skilled Head Chef, Mark Young…
Mark joined our New Forest restaurant, with a wealth of notable cooking credentials from the AA rosette St Helens Restaurant on the Isle of Wight. He was also regional finalist of UKTV Food’s Local Hero competition and winning ‘Island Restaurant of the Year’.
“Mark’s food ethos involves a ‘nose to tail’ philosophy ensuring nothing goes to waste”
Since the age of five, Mark knew he wanted to be a chef having been raised on a farm surrounded by food preparation and farmhouse cooks. Mark’s food ethos involves a ‘nose to tail’ philosophy ensuring nothing goes to waste. He’s an advocate of using fresh, local produce and enjoys sourcing new suppliers and growers. Recently, he’s discovered Tatchbury Manor Farm, an award-winning producer of pork pies, who’ll now be supplying our New Forest restaurant with our very own pork pie – with a fennel seed twist.
“He’s an advocate of using fresh, local produce and enjoys sourcing new suppliers and growers”
Items on the Bell Inn’s menu include Mark’s signature dish, ‘Crab Brûlée’, with a parmesan and brioche crust, as well as half a Solent Blue lobster, alongside a selection of dishes sourced from new suppliers, such as Noah’s Ark Farm near Lymington and pork from Swallowfield Farm.
When asked about his role as Head Chef Mark said “I haven’t looked back since joining The Bell. Their 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.”