THE Mount Somerset Hotel and Spa’s head chef Mark Potts is a talented, enthusiastic chef, who is hugely passionate about food and service.

Mark started his career at 18 after finishing catering college.

He loved the buzz, vibe and atmosphere of a professional kitchen and the dedication of chefs who would work all day to produce outstanding food.

He realised that this was the career he wanted to pursue.

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Mark started working in Michelin restaurants after catering college enabling him to learn as much as possible and make good use of the experiences, which shows in his stunning menus and dishes.

He also somehow found the time to study for an Open University Degree in hospitality management and passed with flying colours.

Mark was lucky enough to do a placement at Noma in Copenhagen.

Seeing a completely different style of food and flavour combinations was inspirational.

Cooking at that level is very demanding but a completely amazing experience. The biggest personal inspiration in his career to date was surprisingly not a chef, but his dad, who has always supported him in his chosen path and places he has worked.

However, the chef who taught Mark the most and showed him a great deal was Matt Wheedon from his time at Lords of the Manor.

The Mount Somerset Hotel and Spa, set in grounds of rolling countryside, with 19 stunning bedrooms and a traditional Hammam spa sets the scene for Mark’s food ethos which is to take a prime ingredient and try to treat it simply in order to extract as much flavour as possible and let the garnishes enhance the essence of the food.

Since joining The Mount Somerset Hotel in January, Mark has been pushing the food standards higher and higher, adding his personal flair to The Mount’s dining menus, afternoon teas, lunches, wedding and banqueting offerings.

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One of Mark's stunning dishes. PHOTO: TH Photography 

The langoustine and pork belly, grilled and tartare with Granny Smith apple and crackling is one of Mark’s popular dishes. Chicken breast, mushroom cannelloni, wild leeks and confit shallots is also a favourite. Mark’s sous chef Jerry is a genius on the pastry section, coming up with indulgent desserts such as white chocolate & elderflower cheesecake with blueberry sorbet and a raspberry soufflé accompanied by Eton Mess and bay ice cream.

Service at The Mount is discreet, knowledgeable and attentive to ensure a memorable dining experience, from homemade canapés and a seasonal amuse bouche right through to the beautiful handmade chocolates Mark and his team prepare for a delightful surprise at the end of the meal.

Mark’s aspirations are to achieve 3 Rosettes at The Mount Somerset Hotel, through hard work, dedication and team work resulting in divine creations and delighted customers.