Through the Hotplate with Mark Young

Mark is the Head Chef at The Cotswold Grange Hotel which is located in the heart of the Cotswolds in Cheltenham. He is a Pastry Chef at heart but in his 20 years experience he has  finally settled here in Cheltenham serving modern and stylish dishes with a twist. After working in a string of luxurious restaurants Mark chats to us about his passion for food.
Q:  Describe your Job?

M:  I am head chef at The Cotswold Grange Hotel, which is a busy hotel in Cheltenham.

Q:  Who are your customers?

M: Our customers are mostly residents of the hotel although the restaurant is very much open to non residents.

Q:  What advice do you have for young chefs?

M:   Be patient with the industry, sometimes it can be extremely stressful. My wife and two year old son keep me going on the tough days!

Q:  What’s the most important part of your job?

M:  Making the customers happy and hopefully meeting their expectations and requirements. I have such a passion for food and cooking and its really rewarding when that is portrayed and appreciated in your dishes.

Q: Most enjoyable?

M:  The most enjoyable part of my job is experimenting and coming up with new and exciting dishes.

Q:   Hardest?

M:  The hardest part for me is the stress of the industry. Although I definitely still get a buzz in a really busy and hectic kitchen.

Q: What is your favourite ingredient?

M: Id have to say garlic and coriander. They can really transform a dish and are such fantastic flavours.

Q:  Favourite dish?

M:I’m a huge lover of traditional British roast dinners. I love creating homemade dishes but making them with a twist and adding an element of finesse.

Q:  Where does your inspiration come from?

M: Id have to say my Mum. It was her that taught me most of what I know and gave me the passion for cooking. Her food is out of this world!

Q:  Plans for the future?

M: I’m actually really content at The Cotswold Grange and I just aspire to be the best I can be in my role here. Working in really large restaurants throughout my career I can say I has been a breath of fresh air to work somewhere that you feel you can make a difference.

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