Mark Poynton Chef

Mens Health

mark — Fri, 04 May 2012 11:07:53 +0000

In the june Issue of Mens health I was asked to advise on flavour combinations, here is the artical

Dingley Dell Flying Visits

mark — Thu, 26 Apr 2012 12:37:02 +0000

I had the great pleasure of being invited to be part of the Dingley Dell Fling visits,

which also gave me the opportunity to cook with Paul Foster, The British Larder, William Curley and Paul Merret.

So far both events have been sell outs and great successes and I personally cant wait for the next one, so Make sure you keep checking back for when that is!!!

Cooking demos

mark — Thu, 26 Apr 2012 12:28:22 +0000

Over the course of the next few months I will be doing some cooking demos across the country,
please feel free to come and say hello if you are at any of these events:-

Flavours festival Henham Park, Southwold 27th May

Grand Designs Live, May 13th

I look forward to seeing you all there

End of the year

mark — Wed, 21 Dec 2011 13:46:40 +0000

Well thank you to all the people that have been checking my site through the year, I will try to summerize whats been happening through the year,
the year started witha bang with KiaWeCare which was a massive sucess and great fun to be a part of,
then we had a nice review from Amol Rajan at the Independant which is always nice,

Then came guide book season
The AA
Good Food Guide
Michelin
it is always nice to be listed by the guide books and we hope to build on our already good ratings in the books,

also this year we had the great pleasure of being listed in the National Restaurant Awards top 100 @96

I was interviewed for metro newspaper
and heve been reviewed by luxery lifstyle magazine Lussorian so all in all it has been quite a year and we hope next year will just be as succesful, thank you to everyone who has been the restaurant and hope to see you all next year
Mark

Guide Books

mark — Tue, 13 Sep 2011 18:42:00 +0000

As we start to get into guide season in the restaurant/hotel trade we all start to get a little nervous about what grades we are going to get if any or are we getting promoted higher or worse lower??,

The 1st guide to be released this year was the Which good food guide, and I can thankfully say my restaurant had a very good review and kept our 6/10 score which I am very pleased about,

The Good Food Guide scores explained
Score	Explanation
1/10	Capable cooking, with simple food combinations and clear flavours, but some inconsistencies.
2/10	Decent cooking, displaying good basic technical skills and interesting combinations and flavours. Occasional inconsistencies.
3/10	Good cooking, showing sound technical skills and using quality ingredients.
4/10	Dedicated, focused approach to cooking; good classical skills and high-quality ingredients.
5/10	Exact cooking techniques and a degree of ambition; showing balance and depth of flavour in dishes, while using quality ingredients.
6/10	Exemplary cooking skills, innovative ideas, impeccable ingredients and an element of excitement.
7/10	High level of ambition and individuality, attention to the smallest detail, accurate and vibrant dishes.
8/10	A kitchen cooking close to or at the top of its game – highly individual, showing faultless technique and impressive artistry in dishes that are perfectly balanced for flavour, combination and texture. There is little room for disappointment here.
9/10	This mark is for cooking that has reached a pinnacle of achievement, making it a hugely memorable experience for the diner.
10/10	It is extremely rare that a restaurant can achieve perfect dishes on a consistent basis.

Read our review here,

this takes me onto the upcoming release of the other guides Michelin, AA and the National Restaurant Awards,

I will let you know how we get on as they are announced,

I hope that all you chefs out there get what you deserve and if WE don’t it will give us more reason to push on and try harder next year good luck people.

Chocolate brownie

mark — Tue, 13 Sep 2011 12:49:51 +0000

Langoustine

mark — Tue, 13 Sep 2011 12:49:05 +0000

Beetroot

mark — Tue, 13 Sep 2011 12:43:46 +0000

Textures of beetroot, goats cheese mouse, pickled carrot, June 11

Quail

mark — Tue, 13 Sep 2011 12:41:53 +0000

Quail, sweetcorn raw, puree and ice cream, truffle popcorn, August 11

Raspberry

mark — Tue, 13 Sep 2011 12:39:47 +0000

Raspberry, mousse and sorbet, pommegranite and smoked meringue, May 11