Making his Mark

Nestled on the banks of the Thames, next to Hampton Court Palace, sits The Mitre, a quirky boutique hotel blending the old with the new and the local with the worldly.

The 1665 Brasserie – named after the date when the original inn was built for guests of nearby Hampton Court Palace – has a majestic centrepiece bar, wine room and two beautiful terraces overlooking the river, perfect for outdoor dining.

Award-winning chef Mark Jarvis recently joined the restaurant as Culinary Director and is keen to put his stamp on the venue by bringing in new Executive Chef, Andrew Cole, and team of 12, and tweaking the menu to include tantalising new dishes.

“My favourite thing to cook is fish,” said Mark, who began his apprenticeship chef training when he was 16. “I love fish. I love anything local and sustainably produced. I like it when the ingredients and flavours steal the show. I can do all the fancy techniques but, for me, simple ingredients can turn into something amazing. “To cook fish, pan fry it first so the skin turns crispy and then cook it on the grill. Serve it with a herby salsa. Simple but delicious.”

The 41-year-old chef began his training in London restaurants before spending three years under the mentorship of Raymond Blanc at Le Manoir aux Quat’Saisons in Oxfordshire.

“When people ask me which chef has had the most influence on me, it has to be Raymond; he is like my Dad,” said Mark. Whilst Raymond remains a major influence in Mark’s career, it was his Nan Ruby who first inspired the chef to roll up his sleeves and give cooking a go.

“I always wanted to be a chef,” said Mark, whose awards include GQ Chef of the Year. “My Nan Ruby used to cook all the time. She was from a big family and would make roast dinners and show me how to preserve things to make things last longer. She also made lots of cakes.”

Following his inspirational time with Blanc, he returned to London working as Head Chef at The Blueprint Café before he joined the Bingham Hotel in Richmond as Executive Chef. He then decided to take his culinary journey across the world by working across Dubai, Asia and Europe for nine months.

“When I was in Asia, I was a consultant for a fine dining restaurant and worked directly for the owner,” he said. “I would wander down to the food stalls in Malaysia and find out what the locals ate. “I’ve worked in a lot of Michelin starred restaurants and I am a fine dining chef.

Working in high end cuisine tends to be similar dishes so finding out local dishes and the different ingredients people used was inspiring. It has definitely influenced the way I cook now. “We use a lot of ingredients but if you’re poor in Malaysia then lemongrass can go a long way, you find lots of different ways to cook with it.”

Mark opened his own restaurant, Anglo, in 2017, which has been awarded three rosettes, is in the Michelin guide and won The Caterer’s Best Newcomer award. “Every single newspaper review was five star and we were A.A. Gill’s final review before he died,” he added.

Mitre, which is a member of Kingston Chamber of Commerce, he is working with his team on a new menu. “A good restaurant is never about just one person; we work together on new menu options,” he said. “I love being inspired by an idea and having a play in the kitchen.

One of the new dishes is gin-cured salmon served with soda bread made in-house. We are converting downstairs and opening a bakery; we make our own focaccia, cheese biscuits. During Covid, I turned my London restaurant into a bakery and it was something I wanted to introduce here. “We’re also introducing a fish and chips Friday. People are always surprised because I am a fine dining chef but I love fish and chips! Our fish will be cooked in a local beer batter and served with triple cooked chips and mushy peas. “This is an amazing location. I was sitting on the terrace with Raymond having a drink the other evening and looking out on the river. It’s beautiful and, of course, we’re next to a palace!

The Mitre is one of three boutique hotels in the acclaimed Signet Collection. It has 40 individually-styled bedrooms and suites, a private dining room, meeting space – including the wonderfully quirky library – and a pamper room, offering treatments for guests and locals alike. The hotel regularly hosts exclusive dining experiences, wine tastings live music and more, and is currently gearing up for another busy festive season, and is perfect for team parties, festive feasting and Christmas escapes.

THE KINGSTON BOROUGH BUSINESS AWARDS WERE OPENED IN SEPTEMBER AT FUSEBOX.

We were delighted to welcome our Headline Sponsor, Kingston University, represented by the Provost, Professor Helen Laville; our Gold sponsors, Peter Mayhew-Smith, Group Principal and CEO, South Thames Colleges Group and Cllr Andreas Kirsch, the Leader of Kingston Council.

No matter your shape or size of business, there are categories to match you. The KBBA are a great way of recognising the hard work of your employees, allows you to show how your business is different from your competitors and is also an opportunity for self-reflection, to focus on your achievements.

The KBBA celebrates the positive impact of local businesses across the Borough of Kingston.

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