PANEL DISCUSSION: Producing Food Sustainably [ Tuesday: 10.45am ]
Mark Abbott (@Midsummerhouse) began cooking at a young age in Northern Ireland for Michael Dean in Belfast, the only Michelin starred restaurant in the city at the time. Over the next couple of years Mark moved to Scotland and worked under many great chefs such as two Michelin starred chef Andrew Fairlie and Paul Kitching. In 2010, Mark embarked on a new challenge south of the border and headed to Cambridge where he began working at East Anglia’s only two Michelin starred restaurant, Midsummer House. Mark started his time at Midsummer as Chef de Partie and very soon he soon progressed up through the kitchen brigade, mentored closely by Chef Patron, Daniel Clifford. Mark reached his goal of becoming Head Chef back in December 2014. Mark currently runs a brigade of 14 chefs and works in harmony with Daniel to ensure the constant progression and consistency of this iconic Cambridge restaurant. Mark is a contestant on this year’s Great British Menu, representing Northern Ireland.