We have some seriously exciting news to share! As we gear up for a busy season of lunch in the Sun and warm evenings outdoors, we’re thrilled to officially introduce the man now steering the ship in our kitchen: Head Chef Mark Horton.

Bringing a wealth of experience from some of the best-loved spots across Somerset, Oxfordshire, and Cornwall, Mark arrives with a CV that’s as impressive as his plating. Most recently, he’s been turning heads at a 2AA Rosette restaurant in Cheddar, and before that, he famously transformed The Duck on the Pond into one of the top five dining destinations in all of Oxfordshire.

In short: Mark knows exactly how to make a restaurant hum, and he’s got the awards to prove it.

What’s on the Menu?

If you’ve spent any time around Mark, you’ll know he’s obsessed with two things: flavour and freshness. He is a firm believer in sourcing the absolute best local produce, ensuring the bounty of the Somerset Levels takes centre stage on every plate.

However, while his ingredients are local, his inspiration is global. Mark loves playing with world cuisines, blending his background in Modern European and Asian-influenced dishes to bring a true fusion of flavours to our doorstep. You can expect:

• Seasonal Inspiration: Menus that change with the British weather (the good bits, anyway!).
• A Global Twist: From bold Tapas to aromatic spices, Mark is bringing a world of flavours into the heart of the Levels.
• Serious Pastry Skills: He’s an expert baker, which is very good news for pie and dessert lovers.

More Than Just a Great Cook

What we love most about Mark is his “team-first” attitude. He’s spent years mentoring and training junior chefs, and he’s passionate about creating a kitchen atmosphere that is positive, energetic, and—above all—fun.

He isn’t just here to cook great food; he’s here to build a community. Whether he’s troubleshooting a busy Saturday night or liaising with our local suppliers to find the perfect cut of venison, he does it all with a massive amount of heart and a commitment to sustainability.

Come and Say Hello!

We couldn’t be happier to have Mark on board. Next time you’re in for a meal, keep an eye out for him—he’s usually the one making sure every single dish leaves the pass looking like a work of art.

Welcome to the team, Mark! We can’t wait to see (and eat) what you come up with next.