Mark Devonshire lives in north Cornwall and has been working with Fat Hen since 2010. Mark has always had a love of good food and is a firm advocate of local ingredients and promoting our great British produce.
He began his career under the tutorage of Rick Stein at The Seafood Restaurant in Padstow and spent 17 years there, the last 8 of which were as head lecturer at the Padstow Seafood School. Here he found his true vocation as a teacher and was able to inspire other chefs and students with his vision of cooking under the guise of Rick’s recipes.
After Padstow he sought a new challenge and went to work at a cookery school based on a working farm in Eckington, Worcester. After cooking wholly with fish at Rick Stein’s he had the opportunity to cook with the best quality meat from their herd of Aberdeen Angus and Highland cattle. Here he also learnt the art of artisan bakery, preserving local ingredients and managing a cookery school.
He decided to return to his home county of Cornwall after eighteen months and to full time teaching. He is now a lecturer at Cornwall College where he teaches students aged sixteen and upwards. He is happiest teaching people who, like himself, appreciate the true pleasures of creating great food. Mark is the lead chef on our Gourmet Wild Food Weekends, Fish & Shellfish Cookery and Game Cookery courses.