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.