Mark Wilkinson, White Bull at Alston

Mark Wilkinson discusses his role as Head Chef at White Bull at Alston and his own inspirations with regards to pursuing a career as a Chef.

Name: Mark Wilkinson

Place of work: White Bull at Alston

Role: Head Chef

Bio: Mark Wilkinson is Head Chef of The White Bull at Alston, a country pub and kitchen in Preston that prides itself on serving food that is regionally sourced with the vast majority being found within a 5 mile radius of the property. Read his advice on the importance of experience here.

Follow him on Twitter here: @MarkWilkinson09

Chef Skills

Mark Wilkinson takes us through his personal experiences whilst being in the Culinary Industry. These key skills that young Chefs and industry professionals learn as part of their basic training.

What experience would someone need in order to progress to the top level of the industry?

It's all about the experience if you go to college get a part time job in the best place near you, even if it's washing up!

What are your ultimate top five

Close Message - I might contribute in the future

I love what you do, let me contribute right now

tips for someone looking to start a career in the industry?

1: Passion

2: Gain experience

3: Listen

4: Ask questions

5: Enjoy

Who are the key Chefs and restaurants that someone should be speaking to and trying to gain experience with?

In the North West here you’re looking at Simon Rogan- French, Steven Smith - Freemasons, Aiden Bryne - Man House and places like Parker Arms.

What are you looking out for on a CV or in an interview if someone was applying to work with you?

A passion for the job and common sense is a big one for me. Qualifications aren't a biggy for me, but good experience and someone who shows willingness is important.

View Feature posts about Mark Wilkinson

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