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.
Video Description
In this episode, Mark makes a succulent confit of duck leg, served with emulsified beans, rich smoked bacon and tarragon.
This dish is rich and packed with warm flavours, with little bits of lemon to add zest to this already sophisticated dish.
