Personal

Born in 1964 in West Sussex, Mark grew up in Surrey before making his name in Essex. Married to Fiona with two daughters, Charley and Milly, they share their village home with two ridiculous golden retrievers, two cats and a goldfish.

Professional

Mark trained in France at the prestigious Royal Champagne owned by Moet & Chandon. Learning fluent French and cooking for royalty launched him into the catering world and his early career saw him working at the famous Chewton Glen Hotel in Hampshire, Gravetye Manor in West Sussex and Hintlesham Hall in Suffolk.

At the age of just 21 Marks talent was spotted by world-renowned restaurateur Peter Langan. He invited Mark to join him on a new venture in the Essex town of Coggeshall.

23 successful years later that restaurant is Baumanns Brasserie, a bright 16th Century brasserie full of charm and character. Baumanns Brasserie has featured in every major food guide in Great Britian and is famous for its innovative cuisine and A la Carte menu. It was recently named in the Top Ten Brasseries by the Times newspaper.

But for Mark its always the people that make the difference. “Compliments from critics and awards are fantastic but for me it’s about happy customers,” says Mark. “We want them to have fun, enjoy their meal and come again and again – that’s the best review you can get.”

Keeping the fun in food sees Mark really getting his hands dirty with fully interactive demonstrations at Baumanns Cooking Academy. The Academy started in 2008 and gives guests the chance to learn the tricks of the trade from the county’s top chef.