Meet the Chef - Mark Burke, The Lymm Hotel

PUBLISHED: 00:00 30 November 2016

Mark Burk

Mark Burk


Mark Burke is Head Chef at The Lymm Hotel. Here he tells us about what inspires him.

Classic steak and chipsClassic steak and chips

Tell us a bit about yourself. How did you get started as a chef?

I became interested in cooking as a young teenager. My uncle would take me with him when he would go on a shoot. We would bring home various game each week and look at different methods and recipes of how to cook our catch. I would cook a big pan of game stew for all the shooters and beaters and that’s when food became my passion.

What is your signature dish? Why?

Outdoor bred pork fillet wrapped in basil and Parma ham, with preserved tomato, aubergine caviar, wilted spinach, fondant potato and basil oil. This is a dish I created a long time ago. The flavours are incredible and I have yet to see it on any menu in restaurants I have visited.

If there was anyone in the world you could cook for who would it be and why?

It would have to be my Nana Lisa, who passed away when I was quite young. I remember going to her house every Sunday for a roast dinner. She loved to cook for everyone so I would love to have cooked for her.

What do you eat at home?

I eat pretty normal food at home, nothing too fancy. I love a good full English breakfast or a Sunday Roast with all the trimmings.

What is the kitchen ingredient no-one should be without?

Easy. Salt and sugar. There is no better ingredient to enhance the flavour in food or desserts. I could not cook without them!

If you could dine at any restaurant in the world which one would it be?

It would have to be Eleven Madison Park in New York.

What would you eat for your last meal?

A grand seafood platter. The ocean has such an amazing array of food.

What do you do to relax?

Spend time with my wife and three young children. I also make sure I make time to spend with my parents.

The Lymm Hotel Whitbarrow Road, Lymm, Warrington, WA13 9AQ 01925 863 850

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