Here food is cooked to order and fine cuisine is served on your plate: a mixture of culinary skills developed from restaurants in Britain and Greek food and traditions. Mark is a chef with over 20 years experience throughout the UK, working up to 3 Rosette, 2 Blue Band Ribbon. Stints have included working at Henlow Grange; Champneys; Bentleys, London; Escargot in Soho, London; The Royal Chase, Shaftesbury; The Bear, Maidenhead; Sir Christopher Wrens and Danesfield House Hotel, Windsor; Dearing Arms, Pluckey; Holy Island and the Isle of Sark.