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.
It’s the end of the tasting menu and Mark Tuttiett has not slowed down on fabulous dishes to impress because in this episode he creates a pink peppercorn mousse with hibiscus caramelised figs served on roasted dried figs with leaf crumble.
This aromatic pudding doesn’t just look amazing but also tastes amazing. This is a sure-fire treat for anyone with a sweet tooth.