Chef Mark Budd, of Bovey Castle in Devon, has worked at some of the finest hotel restaurants in the world and has cooked for the royal family. He has a passion for provenance and incorporating the best quality local produce into his menus.
Having earned his stripes at five-star establishments such as The Stafford, The Ritz and The Dorchester in London, Mark’s flair and imagination in the kitchen is rapidly earning him a reputation among food-lovers across the south-west.
Having grown up in Totnes, in Devon, Mark was keen to return to his roots after learning his trade from some of the best chefs in the capital. He says his ambition was always to one day return to Devon and become Head Chef at Bovey Castle.
Mark has developed a new menu for Bovey’s Great Western Restaurant, which pays homage to the bountiful fresh produce on his doorstep – from local game shot on the moors to lamb and aged Exmoor beef and seafood sourced from the coves of Devon and Cornwall.
He has also introduced the ‘Big Green Egg’, a unique outdoor oven designed with hi-tech ceramics developed for NASA. It is used to slow cook dishes such as our Old Spot pork and crackling, keeping meat beautifully moist and succulent.
Mark has created a herb garden and is growing a selection of his own vegetables for the kitchen team to use. He is also working with Bovey Castle estate team to produce more of their own food; plans include the introduction of pedigree beef and bees.
Follow Mark at:
Website : Bovey Castle
