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.
Mark Tuttiett kicks off his Michelin Star tasting menu with a fresh and light blow-torched Cornish cured mackerel dish, served with preserved green tomatoes and presented in a lemongrass broth.
In this episode, you will be guided on how to make the dish from filleting the mackerel to presenting the final dish with topped wildflowers to impress any guest you might be cooking for.