Chef Mark Tuttiett
YBFs nominee Mark joined the Carousel team with a smile on his face in 2017 following a successful stint at Bethnal Green’s Typing Room. Prior to that Mark had been the right-hand man to James Knappett at two-Michelin Star Kitchen Table, where he’d moved after rising through the ranks at The Dorchester.
Born and raised in the West Country, Mark is a vocal champion of local, seasonal and sustainable produce, partnering with Food Chain’s #feastfairly campaign to breathe new life into products and ingredients that are typically classified as ‘waste’. Mark is a passionate believer that these unloved ingredients often have more flavour and can be as tender and “soigné” as their more fashionable equivalents when placed in the right hands.
Expect a sustainable approach, married with razor-sharp technique and that all-important desire to put a smile on his diners’ faces.
MORE RECIPE INSPIRATION
Quail Spatchcock With Berry Glaze
Chef Edward Clegg will show you the process of preparing a quail spatchcock with a berry glaze. Including the techniques of spatchcocking the bird, readying it for presentation and making the glaze, this masterclass will cover many important cooking lessons.
Spaghetti Alle Vongole
Edward Clegg will teach you how to make Spaghetti Alle Vongole, another dish from their Professional Diploma in Cookery. Spaghetti Alle Vongole is a quick dish to make, but this recipe involves lots of valuable tricks from Chef Edward that you can apply to many other dishes.