Mark Kempson has been head chef at Kitchen W8 since 2009. He started in the industry at 14, collecting glasses at a local pub, before training for three years at college.
He then went on to work in some of the top establishments in the UK including Pennyhill Park in Surrey, Vineyard at Stockcroft, and The Square which holds two stars in the Michelin Guide UK, where he worked with Phil Howard for three years.
Cured scallops, mussels, shiitake
and parsley
His phenomenal skills, drive and passion for food add talent and strength to the team. His calm demeanour is inspirational in the kitchen and he shows a real understanding in providing food that people want to eat rather than just marvel at.
Food style
He enjoys cooking from the heart, believing in what he's cooking and what’s basically a delicious
plate of food to eat, and to deliver on that. It’s not overcomplicated or technical, what he does is about respecting the ingredients and making something delicious.
Biggest influences
Mark Wilkinson, Mark says, 'is such a dedicated man to the trade'. He opened Mark up to wonderful ingredients, and what he could do with them. At the Vineyard and working for John Campbell, Mark learnt organisation, how to run a team and motivation.
He says The Square with Phil Howard, was where he really learnt the heart and soul of cooking and what food was really about.
"Phil was a great influence on me during my time there. Now I feel I’ve taken all of the best bits from everyone - it’s been quite varied, different styles, different characters, which all had a great impact on where I am now."
Kitchen W8 is a relaxed and friendly Michelin star neighbourhood restaurant which won a Michelin star in 2011, an accolade they have retained each year since then.
Turbot
The food style is modern English with a French soul. It is about integrity, simplicity and conviviality. Ingredients are centre-stage and they source them carefully from a short list of trusted suppliers. Menus change with the seasons to celebrate the arrival of new produce.
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