Mark: Walkers Deli

Globetrotting Mark has worked in an Italian restaurant in Orlando, traversed Europe’s eateries and delighted diners on cruises to South America, before gracing the world famous Burj al Arab in Dubai. Now the former student at the Birmingham College of Food has returned to his roots at Walkers Deli.

Having satisfied his wander lust, well almost, he stopped off at Ynyshir Hall in Wales where, as the fine dining restaurant’s sous chef, Mark helped the venue to work towards a first Michelin Star. And then, having embarked on a career in food development, he finally landed last year at Samworth Brothers’ Walkers Deli.

In his time with us Mark has already won the Grocer’s Own Label Gold Award for his Wiltshire Cured Applewood Smoked Wafer Thin Ham, but the product he is most proud of is his widely seen Chicken Liver Parfait with Pink Peppercorn Butter.

“It’s rich and indulgent and not for the faint hearted!” says Mark.

A lover of eating out, Mark says there are many fantastic chefs in the UK and he insists we can learn something from them all. But his favourite place to eat is at home: “You can’t beat having lots of friends around enjoying good wine and food. I like to cook a dish I’ve taken with me wherever in the world I’ve been. It’s best end of lamb slow cooked at 80 degrees in butter, and served with a tomato and tarragon cassoulet.’

Sound’s amazing. Can we come round to yours Mark?

Mark: Walkers Deli