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from Bar & Kitchen Sept/Oct 2021

Festive time for kids... three ideas

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Mark Fice shares how he got into food and his love of fennel

In Rattery, Devon, Mark is spoilt for choice by the amazing local produce for his menu at The Church House Inn.

“My inspiration comes heavily from the suppliers around me and the seasons. I hand pick fi sh from Plymouth Fish Market almost daily and we use lamb and beef reared in and around Rattery. We’re lucky that many of our vegetables are grown to order locally too.

“I decided to go into catering during my A Levels nearly 20 years ago. My plan was to be an architect but after attending a class my father was doing for his hospitality course, I instantly realised that this was the career for me. So, I quit my studies the next day and signed up for catering college.

“I have to admit I have a bit of an obsession with fennel. I often fi nd myself pairing it with a few dishes on the menu. I also love fi sh and seafood. My desert island dish would be lobster bisque, grilled lobster tail, miso glazed celeriac, tempura claw and citrus marinated fennel shaving. I would die a happy man with a belly full of that!

“For any upcoming chefs who are keen to learn and try new dishes or techniques, I’d say try not to cut corners if you are unsure or lack confi dence. Don’t be afraid to ask questions. Any good chef is willing to help you progress in your career. It’s not always about the mistakes you make, it’s how you recover and learn from them.”