Who is Great British Menu 2022 chef, Mark Threadgill?

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.

Biography

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.

One Community. One Purpose. Powered by You.

In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.

• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.

Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.

Chip in £3, drive us forward, and keep the community strong. Thank you.

We’re in this together. And together, we move forward.