Great British Menu 2023 chefs: Mark McCabe, Scotland Heat
Mark mcCabe, Head Chef and Co Owner of The Ethicurean, is one of four chefs competing for the Scotland region on Great British Menu 2023.
Series 18 of the competition starts on January 31 2023 on BBC Two at 8pm and will air for eight weeks.
Mark is going head to head with chefs Adam Handling, Tunde ‘Abi’ Abifarin, and Kevin Dalgleish in a bid to represent Scotland in the regional finals, and ultimately cook a dish at the final banquet.
This is Mark's first time competing in Great British Menu.
Biography
Mark McCabe is Head chef and Co-Owner of The Ethicurean.
Located in a beautifully restored Victorian walled garden, Mark with his business partner Matthew Pennington, have created an oasis of fresh produce and a unique fine dining experience.
The restaurant's ‘Ethicurean Experience’ is a set multi-course menu which showcases to guests a stunning range of seasonal produce, ending with treats around the fire overlooking the Mendip Hills.
Since opening it's doors to the public in 2010, thanks to Mark and Matthew's hardwork, the restaurant has won several accolades including a Michelin Green Award and TSC Sustainable Hospitality Business of the Year 2022.
With a focus on sustainable fine dining and tackling issues such as the cost of living crisis for hospitality operators, to launching fundraisers for Ukraine, The Ethicurean has made a name for itself as one of country's most sustainable restaurants.
BIOGRAPHY
Full name
Mark McCabe
Nickname
None.
Age/DOB
35, 17th March 1987
Place of birth / residence
I was born in Dundee and grew up in the county of Angus. I live just outside Bristol.
Relationship status / children
Single, no children.
Height
6ft
Type of chef (restaurant, hotel, development chef, etc.)
Restaurant
Favourite type of cuisine
British Seasonal
Path to becoming a chef
Unorthodox! Studied English Literature at university before pursuing a career in music. Whilst doing music I worked a lot in hospitality and eventually fell into cheffing.
Past and present place of work
Previously worked at River Cottage HQ in Dorset before moving to my current position at The Ethicurean.
Personal and professional mentors / role models
Currently love the work people who are trying to change the industry for the better like Tobie-Anna Durk at Kelly’s Cause, Kris Hall at The Burnt Chef Project or the team at Countertalk.
Guilty pleasure dish
I’m very partial to a supermarket pizza on a Sunday evening after a long weekend.
Best / worst thing about being a chef
The creativity and amazing sense of joy great hospitality brings / running a restaurant is insanely hard in today’s climate so I’d say the stress is the wort thing.
Feelings stepping onto the GBM set
It was surreal and incredibly nerve wracking. A bit of a 'pinch me’ moment for sure.
Plans for the future
Just keeping going, improving myself and the working environment around me for my team. Being as responsible a restauranteur and chef as I can.
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