Mark Heirs

Mark Heirs

Occupation: Chef Director

Chef Director at Monteith private dining

Name 2 of your “food heroes” and tell us why they inspire you?

My food heroes would be Michel and Albert Roux.  What they have done for the catering trade in this country is incredible from the roux scholarship to holding 3 Michelin stars since the 1970’s is a feat I don’t think we will see bested.


What do you like to cook and why?

I’m a chef, my passion is food, I like to cook everything!  


When did you decide to become a chef?

My parents have always had bar and restaurants I’ve grown up in the industry and it was the only career path I ever considered.

 

What do you remember about School dinners?

School diners when I was at school in the 90’s weren’t very good, a lot of cheap hot dogs, burgers and fast food.


What was your favourite school dinner?

I didn’t really eat school dinners, my parents owned two restaurants within walking distance of my school so I generally ate there most days.

 

What would be your perfect meal?

My perfect meal would have to be a large helping of steak tartare with a side of really skinny crispy fries.

 

What kitchen tool could you NOT live without?


My Japanese gyuto chefs knife is the only thing I couldn’t live without in the kitchen. 

 

In your restaurant or premises who would be your ideal diner?


My ideal diner is anyone who loves food, any chef will tell you it’s a pleasure to cook for someone out for a dining experience rather than someone who’s just out to eat!

 

If you weren't a chef what would you be?


If I wasn’t a chef I’d be something in the financial industry a stockbroker on a 10 million pound salary would be nice.

 

Where do you go when you want to eat at a restaurant?


If I’m eating out I don’t like to go out for the sake of getting food I like to go out for an experience so generally pick a fine dining restaurant.


What 5 ingredients would you choose to have on your desert Island?

If I was on a dessert island I’d have to take garlic, Maldon salt, rapeseed oil, harrisa paste and limes.

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