Mark brings an army of flavour to The Lindisfarne Inn
He’s served in both Gulf wars, cooked for Royalty and the Prime Minister and served up high-end banquets to over 300 guests.
Now talented Mark Bocking has joined The Lindisfarne Inn as our new head chef.
It was in the fiery heat of a desert kitchen that Royal Air Force veteran Mark began his kitchen career. He joined the RAF as a chef, and has served in jungle field kitchens in Belize, and fed over 3,000 personnel at a time in Mount Pleasant, an RAF station in the Falkland Islands, where the corridors from one end of the camp to another were over a mile long.
Former Prime Minister John Major dined on Mark's food at Chequers, while Princess Anne was the guest of honour at an RAF banquet where Mark was part of a right-royal kitchen-brigade.
Closer to home, Mark is widely regarded on the local food scene for his stellar cookery. He spent seven years as head chef at The Dunstanburgh Castle Hotel in Embleton and three years as sous chef at the acclaimed Treehouse Restaurant in Alnwick.
Now, he is looking forward to making the kitchen at the award-winning Lindisfarne Inn his own and adding his flair to the food offer there.
Said Mark: “It is an exciting new chapter for me and a completely different challenge to what I have done before. I’m really looking forward to putting my own stamp on the menu here, which is a lot more technical elements and dishes with a bit of a twist like a chicken panacotta – it’s my version of a chicken and sweetcorn soup.
“I love the fact the inn uses a lot of seafood – I’ll certainly be keeping that on the menu, but adding in my own touches.”
Mark confesses to having a sweet tooth. “I have always been a dessert person. I like making my own desserts like a chocolate parfait. Everything is homemade – the pastry, the sorbets. It’s how it should be.”
Look out for Mark’s new menu coming soon.