Suffolk &amp; Cambs


<p>Good news for Suffolk residents as top chef Mark Weeks has recently moved in to the county with his new venture as a private chef. We grilled him about his gastronomic past (he&#8217;s cooked for royalty!), where he goes in Suffolk for dinner and what gourmet services he&#8217;s offering now. Ready Mark? Let&#8217;s go&#8230;.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="824" height="600" src="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/560b21_27d09850276c40f9888e91f2bf97f902mv2.jpg-copy.jpg" alt="picture of mark weeks a private chef in suffolk" class="wp-image-39093" srcset="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/560b21_27d09850276c40f9888e91f2bf97f902mv2.jpg-copy.jpg 824w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/560b21_27d09850276c40f9888e91f2bf97f902mv2.jpg-copy-800x583.jpg 800w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/560b21_27d09850276c40f9888e91f2bf97f902mv2.jpg-copy-400x291.jpg 400w" sizes="(max-width: 824px) 100vw, 824px" /></figure>



<h3 class="wp-block-heading" id="h-your-first-job-in-a-kitchen">Your first job in a kitchen?</h3>



<p>I started working as a Kitchen Porter when I was 15 at a pub in Wiltshire.&nbsp;I hadn’t envisioned being a chef when I left school, and as I was pretty good at maths, I thought I would pursue a career in something finance related. After a few months of A levels, I realised that being creative in a kitchen was much more up my street. When I was 18 I enrolled at the catering college in Salisbury, while also being an apprentice at a boutique hotel, near the Cathedral.&nbsp;</p>



<h3 class="wp-block-heading" id="h-career-highlight-nbsp">Career highlight?&nbsp;</h3>



<p>It was when I was working at the Bingham Hotel, Richmond upon Thames under executive chef Shay Cooper.&nbsp;We were awarded a Michelin star.&nbsp;Retaining one star is remarkable, but there is something extra special for a restaurant being awarded their first ever star.</p>



<h3 class="wp-block-heading" id="h-where-did-you-work-before-you-came-to-suffolk-nbsp">Where did you work before you came to Suffolk?&nbsp;</h3>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="960" height="500" src="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/the-manor-exclusive-hotels-amy-murrell-2017-28.jpg" alt="" class="wp-image-39094" srcset="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/the-manor-exclusive-hotels-amy-murrell-2017-28.jpg 960w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/the-manor-exclusive-hotels-amy-murrell-2017-28-800x417.jpg 800w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/the-manor-exclusive-hotels-amy-murrell-2017-28-400x208.jpg 400w" sizes="(max-width: 960px) 100vw, 960px" /><figcaption class="wp-element-caption">Image: The Manor House Castle Combe by Amy Murray</figcaption></figure>



<p>Some of my highlights have been the Manor House in Castle Combe with Richard Davies and The Woodspeen in Newbury with John Campbell, a former 2 Michelin star chef.&nbsp;My last job was as Head Chef at The Falcon, Poulton in The Cotswolds.</p>



<h3 class="wp-block-heading" id="h-your-biggest-influence-nbsp">Your biggest influence?&nbsp;</h3>



<p>I read Raymond Blanc’s biography as a young chef which inspired me. He is self taught and became a mentor to some of the big names in cooking like Marco Pierre White and Heston Blumenthal.&nbsp; Le Manoir is such an icon amongst British restaurants.&nbsp;</p>



<h3 class="wp-block-heading" id="h-favourite-chef-nbsp">Favourite chef?&nbsp;</h3>



<p>It still has to be Gordon Ramsey, I admire how he wanted to master every section of the kitchen before becoming head chef.&nbsp; He literally went in at the lowest position in every job, focusing on perfecting his skills rather than trying to climb the ranks in the kitchen.</p>



<h3 class="wp-block-heading" id="h-sum-up-your-cooking-style-philosophy-for-us-please-nbsp">Sum up your cooking style/ philosophy for us please&nbsp;</h3>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="873" height="1000" src="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/mark-weeks-cooking-style-873x1000.jpg" alt="seasonal dish created by Mark Weeks chef" class="wp-image-39095" srcset="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/mark-weeks-cooking-style-873x1000.jpg 873w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/mark-weeks-cooking-style-698x800.jpg 698w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/mark-weeks-cooking-style-349x400.jpg 349w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/mark-weeks-cooking-style-1341x1536.jpg 1341w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/mark-weeks-cooking-style.jpg 1500w" sizes="(max-width: 873px) 100vw, 873px" /></figure>



<p>I love to cook seasonal and local where possible, and to create a memorable experience where the guests will talk about their meal in years to come.</p>



<h3 class="wp-block-heading" id="h-most-memorable-moment-at-work">Most memorable moment at work?</h3>



<p>There was a restaurant I worked at in the Cotswolds that unfortunately suffered flooding on multiple occasions.&nbsp;I remember a heavy morning of rain, and suddenly the water was coming into the dining room.&nbsp;An elderly couple continued to finish their meal though with their ankles in water! It was like a scene from the <em>Titanic</em>. My bedroom in the staff house was submerged in around 3 feet of water.</p>



<h3 class="wp-block-heading" id="h-ever-cooked-for-anyone-famous">Ever cooked for anyone famous?</h3>



<p>Having worked a lot in the Cotswolds and London, it’s highly probable that you will cross paths with some celebrities.&nbsp; I have been fortunate enough to cook for Prince William and Kate, Jeremy Clarkson, Graham Norton and Mary Berry to name a few.</p>



<h3 class="wp-block-heading" id="h-your-biggest-mistake-at-work-nbsp">Your biggest mistake at work?&nbsp;</h3>



<p>I misread a chicken liver parfait recipe that was for a wedding tasting the following day. I checked it at the end of the shift and it wasn’t right.&nbsp; It was my day off the following day, so there was no chance I would leave it for somebody else to deal with.&nbsp; I decided after service to drive 45 minutes to a supermarket at around midnight to buy new ingredients.&nbsp; By the time I got back to the kitchen, prepared and cooked the parfait, it was 5.30am, having started at 830am the previous morning! &nbsp;</p>



<h3 class="wp-block-heading" id="h-what-do-you-cook-for-dinner-after-a-busy-day-at-work-nbsp">What do you cook for dinner after a busy day at work?&nbsp;</h3>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1155" height="1557" src="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/mark-weeks-cooking-with-baby.jpeg" alt="Mark Weeks with young daughter cooking " class="wp-image-39106" srcset="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/mark-weeks-cooking-with-baby.jpeg 1155w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/mark-weeks-cooking-with-baby-593x800.jpeg 593w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/mark-weeks-cooking-with-baby-742x1000.jpeg 742w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/mark-weeks-cooking-with-baby-297x400.jpeg 297w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/mark-weeks-cooking-with-baby-1139x1536.jpeg 1139w" sizes="(max-width: 1155px) 100vw, 1155px" /></figure>



<p>When I worked in restaurants, it was no exaggeration that I would often work a 16 hour straight shift without so much as a two minute break.&nbsp;Meals then were sporadic, but since becoming a private chef I have more time with family.&nbsp;My home kitchen is registered as a food business so I can normally find time to sit down and eat a proper meal every day. I like to cook fresh and nutritious food for my wife and 9 month old daughter. Last night we had salmon fillet, crushed potatoes, sprouting broccoli and sauce vierge.&nbsp;</p>



<h3 class="wp-block-heading" id="h-what-would-you-cook-for-a-dinner-party-nbsp">What would you cook for a dinner party?&nbsp;</h3>



<p>I would do the following as they’re the most popular dishes with the best feedback. It would be salmon, scallop and langoustine ravioli, sweetcorn and lemongrass velouté, rare roasted dry aged beef fillet, smoked mash, bourguignon sauce, followed by dark chocolate fondant and salted caramel ice cream. &nbsp;</p>



<h3 class="wp-block-heading" id="h-favourite-cookbook-nbsp">Favourite cookbook?&nbsp;</h3>



<p>I love Maze by Jason Atherton, there’s a great balance of delicious and unique dishes that are achievable to create at home.&nbsp; He’s a talented chef, with influences from Gordon Ramsey and Ferran Adria, but also has his own style.</p>



<h3 class="wp-block-heading" id="h-favourite-type-of-cuisine-and-why-nbsp">Favourite type of cuisine, and why?&nbsp;</h3>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="2000" src="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/italian-food-mark-weeks.jpg" alt="Italian food made by Mark Weeks " class="wp-image-39097" srcset="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/italian-food-mark-weeks.jpg 1500w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/italian-food-mark-weeks-600x800.jpg 600w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/italian-food-mark-weeks-750x1000.jpg 750w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/italian-food-mark-weeks-300x400.jpg 300w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/italian-food-mark-weeks-1152x1536.jpg 1152w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p>Italian &#8211; maybe because I visited there many times when I first started dating my wife as she was living near Florence.&nbsp;I love how Italy is so diverse within each region and has such a massive influence on most menus you see in the UK. Even with something as simple as chickpeas, olive oil, water and salt the Italians create something magical &#8211; La Cecina Toscana. &nbsp;</p>



<h3 class="wp-block-heading" id="h-favourite-local-suppliers-local-ingredients-nbsp">Favourite local suppliers/ local ingredients?&nbsp;</h3>



<p>I have been using A&amp;J seafood in Felixstowe who source great ingredients like hand dived scallops, wild sea bass and cod.&nbsp; I feature a lot of Gressingham products on my menus like duck and guinea fowl and have been using Jon Coleman butcher in Colchester and Richards Fruit and Veg based in Ipswich.&nbsp;</p>



<h3 class="wp-block-heading" id="h-what-are-your-favourite-foodie-places-to-eat-and-visit-in-suffolk">What are your favourite foodie places to eat and visit in Suffolk?</h3>



<p>I’m quite new to the area, so I still have lots of exploring to do.&nbsp; I enjoy The Unruly Pig and also Fields Café in East Bergholt.&nbsp;</p>



<h3 class="wp-block-heading" id="h-favourite-ingredient-to-cook-with-at-the-moment-nbsp">Favourite ingredient to cook with at the moment?&nbsp;</h3>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1818" src="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/mark-weeks-main-course.jpg" alt="Duck course fine dining mark weeks " class="wp-image-39096" srcset="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/mark-weeks-main-course.jpg 1500w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/mark-weeks-main-course-660x800.jpg 660w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/mark-weeks-main-course-825x1000.jpg 825w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/mark-weeks-main-course-330x400.jpg 330w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/mark-weeks-main-course-1267x1536.jpg 1267w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p>Suffolk duck. I love using every part of the bird, the breast rendered down then roasted, served with potato gratin, butternut squash and creamed savoy cabbage and pancetta. I confit the legs to make a starter like a terrine or croquette, the carcass for a stock and the livers for a canapé.</p>



<h3 class="wp-block-heading" id="h-most-overrated-dish-ingredient-in-your-opinion-nbsp">Most overrated dish/ ingredient in your opinion?&nbsp;</h3>



<p>I’ve served caviar from tiny tins that cost well over £250. I’d much prefer a hand dived scallop any day.</p>



<h3 class="wp-block-heading" id="h-the-dish-you-re-most-proud-of-creating-nbsp">The dish you’re most proud of creating?&nbsp;</h3>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1483" src="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/mark-weeks-cheesecake.jpg" alt="cheesecake made for prince William and Kate Middleton " class="wp-image-39099" srcset="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/mark-weeks-cheesecake.jpg 1500w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/mark-weeks-cheesecake-800x791.jpg 800w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/mark-weeks-cheesecake-1000x989.jpg 1000w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/mark-weeks-cheesecake-400x395.jpg 400w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p>I made a lovely airy and light rhubarb and vanilla cheesecake for Prince William and Kate, served with stem ginger ice cream and honeycomb tuille.&nbsp;My wife who didn’t like cheesecake has now been converted!</p>



<h3 class="wp-block-heading" id="h-tell-us-your-best-ever-cooking-tip-nbsp">Tell us your best ever cooking tip?&nbsp;</h3>



<p>Invest in a water bath, they do some really good and affordable domestic ones.&nbsp; They are a game changer when cooking meat in particular.</p>



<h3 class="wp-block-heading" id="h-what-s-it-like-being-a-private-chef-versus-working-in-a-busy-kitchen-nbsp">What’s it like being a private chef versus working in a busy kitchen?&nbsp;</h3>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1415" src="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/dish-by-mark-weeks.jpg" alt="main course made by mark weeks private chef " class="wp-image-39101" srcset="https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/dish-by-mark-weeks.jpg 1500w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/dish-by-mark-weeks-800x755.jpg 800w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/dish-by-mark-weeks-1000x943.jpg 1000w, https://dev.muddystilettos.co.uk/suffolkcambs/wp-content/uploads/sites/15/2024/03/dish-by-mark-weeks-400x377.jpg 400w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p>I love interacting with the guests and getting feedback.&nbsp;Everything is discussed and finalised beforehand, so there are no surprises.&nbsp;In a restaurant you can often spend 16 hours in a hot, tense kitchen without windows with numerous dietary requests to deal with at a click of a finger. I do miss working with a team and the adrenaline of being under pressure at times, but my job is so varied now.&nbsp;I’m the accountant, event planner, front of house, chef and kitchen porter. &nbsp; &nbsp;</p>



<h3 class="wp-block-heading" id="h-what-sort-of-events-can-you-cater-for">What sort of events can you cater for? </h3>



<p>I’ve catered intimate dinners for two up to as many as 60 guests in someone’s house with a marquee.&nbsp;I offer two courses all the way to seven-course tasting menus and BBQs. These have included birthday celebrations, anniversaries, hen parties and small weddings. &nbsp;</p>



<p><em>Find out more about Mark Weeks and book him for your next event or celebration <a href="https://www.markweekschef.co.uk">here</a>. </em></p>


What’s Cooking? Mark Weeks, Suffolk-based Private Chef

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