Mark Roy
As someone whose father and grandfather were both chefs and whose mother is Italian, it's not suprising our head chef, Mark Roy, was brought up on fresh food. Mark's first experience of cooking was during his childhood, when he would often make pasta with his parents. It was early experiences in the kitchen such as these that piqued his interest in the world of food.
Today, Mark is a chef who truely enjoys all aspects of cooking, but is particularly fond of working with fresh pasta - especially ravioli.
From humble beginnings washing dishes to going on to train at Eastleigh Technical College in Hampshire, it wasnt long before Mark found success as a chef. Being awarded a AA rosette during his time spent working at The Walnut Tree, North Pertherton, is an obvious career highlight, but what really satifies him is producing food that people enjoy on a daily basis at our hotel.
Mark relishes at being creative, using freshly grown produce and teaching others how to produce simple, tasty food. Ask him what it takes to be a great chef and he'll tell you that you need to be dedicated and have a passion for good food - two things he himself has in abundance.
Mark and his team make fantastic food and can cater for any needs whilst maining a high standard of presentation, taste and quality.