Mark Poynton

Chef Mark Poynton's culinary philosophy is deeply rooted in a pursuit of excellence, sustainability, and genuine hospitality. His core ethos centers on being "the best we can be," which translates to serving exceptional food while meticulously adhering to sustainable practices and delivering the highest echelon of service. He champions the timeless principles of "simplicity and the quality of produce," believing these fundamentals are immutable and will always define great cuisine. This dedication extends to his operational model, as evidenced by his former venture, The Ancient Shepherds, which embraced a taster-only, low-waste approach, signifying a profound respect for ingredients and resources. Poynton's ingredient sourcing is a testament to his reverence for quality and locality. He is profoundly "inspired by the region," seeking "abundant in local produce" and "locally sourced produce, guided by the seasons." Specific examples include "Bungay butter from Fen Farm Dairy" and "Binham Blue cheese from Mrs Temple." While celebrating regional bounty, he also judiciously incorporates "the best produce from around the world" to achieve optimal flavors. His particular passion for "all fish, line caught and day boat fish," highlights his appreciation for ingredients that demand "real skill to prep and produce consistently great." His overarching vision for Mark Poynton at Caistor Hall was ambitious: "to open the best restaurant in Norfolk." This bold aspiration is coupled with a commitment to long-term viability and positive industry influence, aiming to be a "way-paver" by "doing things properly." Influenced by mentors like Daniel Clifford's "endless pursuit of perfection," Poynton strives to craft "memorable experiences" for every diner, harmonizing culinary artistry with a holistic approach to business and environment. Chef Mark Poynton's signature approach is a sophisticated synthesis of classic French techniques, informed by years spent in Michelin-starred kitchens, particularly under the tutelage of two-Michelin-star chefs Daniel Clifford and Paul Kitching. He cultivates "Mark's own style," which is distinguished by a profound emphasis on "simple, flavour driven" creations. His technical mastery is particularly evident in his handling of fish, where he excels at consistently producing "great fish dishes" from "line caught and day boat fish," acknowledging the "real skill" required for such delicate ingredients. Plating is designed to be "showstopping," reflecting a commitment to visual artistry alongside gastronomic excellence. His restaurants exclusively feature tasting menus, typically offering 3, 6, or 8 courses for lunch and 8 courses for dinner, allowing for a comprehensive exploration of seasonal ingredients and evolving culinary narratives. The menus are dynamic, "always changing and evolving," ensuring freshness and innovation. His most legendary signature dish mentioned is "the oyster pearl," a dish shrouded in tantalizing mystery, which "must be tried" to fully appreciate his inventive spirit.

Career

• Kitchen Staff at Queen Hotel Chester, Chester
• Kitchen Staff at Macdonald Hotels at Craxton Wood, Chester
• Chef at Juniper restaurant, Altrincham
• Head Chef at Midsummer House, Cambridge
• Chef Patron at Restaurant Alimentum, Cambridge
• Chef Patron/Owner at MJP at The Shepherds, Fen Ditton, Cambridge
• Chef and Restaurateur at Mark Poynton at Caistor Hall, Caistor St Edmund

Mentored by Ian McDowall, Paul Kitching, Daniel Clifford.