Great British Menu 2022 chefs: Mark Threadgill, Wales heat

The Staff Canteen

Head chef at portmeirion hotel Mark Threadgill is one of four chefs representing Wales on Great British Menu 2022

Series 17 of the competition starts on February 1st 2022 on BBC Two at 8pm and will air at the same time every Tuesday, Wednesday and Thursday for eight weeks. The Welsh heat will take place on Tuesday 15th, Wednesday 16th and Thursday 17th February 2022.

Mark is competing against Tom Phillips, Nathan Davies and Larkin Cen. This is Mark's first appearance on the show. Before making it to the judges' chamber, the chefs' food is to be judged by veteran chef Angela Hartnett, who competed in the first series of the programme in 2006, then again in 2008 and 2010. 

As per the programme's new format which starts each heat with four chefs (as opposed to three, which was the case until series 15), Mark was eliminated after the fish course. Larkin was the next to go, leaving Tom and Nathan to face judges Tom Kerridge, Nisha Katona and Ed Gamble, as well as guest judge Steffan Rhodri on Thursday, 17th February 2022.

Neck-in-neck until the end, it was Nathan who won over the judges and made it through to represent Wales at the national finals.


Born in Gwynedd in North West Wales, Mark always dreamt of being a chef. When he was 14, he wrote in a school report that he wanted to become the head chef at Portmeirion Hotel, and twelve years later his dream became a reality. 

To earn his stripes and become worthy of manning the two AA Rosette hotel restaurant, Mark worked at Restaurant Pierre Reboul in Aix-en-Provence in the South of France, then at Michelin-starred Plas Bodegroes, followed by a stint at Claude Bosi's two Michelin-starred restaurant, Hibiscus. 

Mark's food on Great British Menu will pay tribute to his much-beloved home produce, as well as to the hit BBC programme, Gavin and Stacey.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 18th February 2022

Great British Menu 2022 chefs: Mark Threadgill, Wales heat