Mark Horton: Head Chef

With a career spanning some of the most prestigious culinary regions in the UK—from the rugged coast of Cornwall to the refined dining scenes of Oxfordshire and Somerset—Mark Horton has built a reputation for culinary excellence, mentorship, and a deep-rooted passion for local ingredients.

A Proven Track Record

Mark’s CV is a testament to his versatility and skill. He famously transformed Oxfordshire’s The Duck on the Pond into one of the county’s top five dining destinations, proving his ability to balance high-level gastronomy with a welcoming atmosphere. Most recently, he has been a driving force at a 2AA Rosette restaurant in Cheddar, where his commitment to precision and innovation earned him widespread acclaim.

Culinary Philosophy: Local Roots, Global Vision

At the heart of Mark’s cooking is a dedicated focus on fresh local produce. He believes that the best dishes start with the land, and he works closely with regional suppliers to ensure the finest ingredients—from Somerset game to coastal seafood—take centre stage.

However, Mark’s true signature lies in his ability to “play” with world cuisines. By blending Modern European techniques with Asian influences and a particular knack for Tapas, he brings a vibrant fusion of flavours into the heart of the Somerset Levels. Whether he is crafting a delicate, spice-infused special or perfecting the golden crust of a traditional pie, his work is defined by a balance of bold creativity and technical expertise.

Leadership and Community

Beyond the pass, Mark is known for a “team-first” philosophy. Having spent years mentoring junior chefs, he is passionate about fostering a positive, energetic, and sustainable kitchen environment. For Mark, the kitchen is more than just a place to cook; it is a space for community, heart, and the relentless pursuit of the perfect plate.

Meet Our Sous Chef: Jack Smyth

At The Sheppey Inn, we’re proud to have Jack Smyth leading our kitchen team as Sous Chef. With 16 years of culinary expertise under his belt and a profound passion for global cuisines, Jack brings a wealth of skill and innovative spirit to every dish.

Jack’s culinary journey began with three years at catering college, setting a strong foundation for his impressive career. He honed his craft at Yeovil College, earning an NVQ Level 2 in Professional Cookery and Food and Drink Service, followed by a Diploma Level 3 in Professional Cookery and Hospitality Supervision and Leadership. His dedication was recognized early on when he received the NVQ Level 2 Student of the Year Award in 2010.

Before joining The Sheppey Inn as Sous Chef, Jack held various leadership roles, including Head Chef at The Apple Tree Inn and Loaf Backhouse Café, and Sous Chef at The Grapevine Brasserie and Hotel French Alps. His extensive experience includes managing daily kitchen operations, overseeing stock, ensuring high food safety standards, and mentoring junior chefs. Jack is adept at preparing a wide array of dishes, from intricate cold dips and dressings to robust hot sauces and hearty main courses, ensuring every plate meets the highest standards of quality and flavor.

Jack’s passion for food extends to exploring and developing his knowledge of worldwide cuisines. He thrives under pressure, boasts excellent organizational skills, and is a strong leader who motivates his team to excel. He prides himself on his reliability, enthusiasm, and approachable demeanor, making him a valued member of The Sheppey Inn family.

Jack is committed to delivering exceptional dining experiences, and his dedication to culinary excellence shines through in every aspect of his work.

Meet the Junior Sous Chef: Lauren Mahony

We are thrilled to introduce a vital new member of our culinary team here at The Sheppey Inn—our Junior Sous Chef, Lauren Mahony. Since joining us, Lauren has brought a fantastic blend of energy, technical skill, and leadership to our busy kitchen.

Lauren joined us following a successful tenure as Sous Chef at The Bath Arms, where she was instrumental in managing a high-pressure à la carte service. Her transition to The Sheppey Inn marks an exciting new chapter for our kitchen as we continue to push the boundaries of our seasonal menus.

A Journey of Culinary Excellence

Lauren’s career is built on a foundation of hard work and a deep understanding of what makes a kitchen thrive. From high-volume management to refined, fresh-ingredient cooking, her experience is as diverse as it is impressive:

• Expert Craftsmanship: Lauren’s roots in the industry trace back to her time as a specialist fishmonger. Her expertise in filleting, skinning, and preparing fresh fish remains a massive asset to our seafood offerings today.
• Building Reputations: Before her time at The Bath Arms, Lauren was a key player at Bishops Table, where she was responsible for launching their renowned roast dinners—a legacy of quality that helped put them on the map.
• Operational Precision: With a background managing teams of 14 and overseeing kitchens with a £21k weekly turnover, Lauren excels at the “engine room” tasks—stock control, hygiene excellence, and waste management—that allow our creativity to shine.

Passion on the Plate

As Junior Sous Chef, Lauren works closely with our Head Chef to ensure that every dish hitting your table is served to the highest possible standard. Whether she is running the pass or mentoring the junior team, her focus is always on quality and consistency.

The next time you’re enjoying a meal at The Sheppey Inn, you’re tasting the dedication of professionals like Lauren who live and breathe hospitality.

Meet Our Chef de Partie: Amber Amann

The Sheppey Inn is thrilled to introduce Amber Amann, a talented and passionate Chef de Partie who brings a blend of creativity, precision, and leadership to our kitchen, Amber has quickly established herself as a rising star in the culinary world, with a remarkable track record for her innovative approach and dedication to excellence.

Amber’s culinary journey began at a young age, working as a kitchen assistant in two different establishments, where she discovered her deep passion for the hospitality industry. This early immersion laid the groundwork for her formal training, leading to a Level 2 Qualification in Food Production and a Level 2 Health and Hygiene Certification. She further honed her skills and understanding of the industry by pursuing her GCSEs in subjects like English, Maths, Science, and Food and Nutrition. Amber is also currently expanding her expertise by completing a Level 2 Qualification in Business Administration, showcasing her commitment to understanding all facets of a successful kitchen operation.

Prior to joining The Sheppey Inn, Amber served as an Assistant Kitchen Manager/Sous Chef at The Good Earth restaurant in Wells. In this demanding role, she was second in command, overseeing a large team, developing innovative and authentic menus, and consistently producing tasteful dishes from scratch. Her meticulous attention to detail resulted in a 100% compliance rate during hygiene inspections, demonstrating her unwavering commitment to food safety. She also gained valuable experience in stock management, financial margins, and staff training, showcasing her strong leadership and communication skills.

Amber’s experience also includes her time as an Apprentice Chef/Chef de Partie at The Bear Inn in Street, where she mastered the preparation and service of breakfast, lunch, and dinner menus to the highest standards. Here, she took on responsibilities for stock management, overseeing various station duties, and training new chefs. Her diverse skillset encompasses multi-tasking, artistic food presentations, time management, and expert knife skills.

Beyond her professional kitchen roles, Amber is a highly skilled pastry chef with a notable talent for creating and decorating bespoke and prestigious cakes and desserts for events. Her personal home cooking page on Instagram (https://www.instagram.com/ambers.food/) provides a wonderful visual testament to her artistic culinary abilities.

Amber’s ambitious spirit, combined with her strong organizational skills and commitment to high standards, makes her an invaluable asset to The Sheppey Inn team. We are delighted to have her contribute her passion and expertise to our culinary offerings.
With a keen understanding of texture, balance, and the nuanced interplay of sweet and sometimes unexpected flavours, Amber elevates every dessert she touches. Whether it’s a perfectly tempered chocolate creation, a delicately layered cake, or a vibrant fruit tart, her attention to detail and unwavering commitment to excellence are evident. Amber constantly seeks new techniques and inspiration, driven by her desire to surprise and delight diners with every sweet conclusion to their dining experience. Her dedication ensures that each dessert leaving our kitchen is not just a dish, but a truly memorable moment.