Having trained under Michelin-starred professionals and created dishes fit for the Queen, Alnwick Treehouse’s new head chef has a wealth of experience under his belt.
Mark Johnson is delighted to be heading the team at the unique restaurant at Alnwick Garden.
After training at Bradford and Ilkley College, Mark went on to get his first taste as a professional chef at the Connaught in London, under the direction of Michel Bourdin.
He then went on to work for Peter Kromber at the Intercontinental in Hyde Park Corner as first sous-chef before another stint at the Connaught in the same position.
However, when the restaurant was being taken over by Gordon Ramsey’s company, he left, taking up the position of executive sous-chef at the Ritz, working with John Williams MBE.
It was there that he cooked for the Queen’s Silver Jubilee, including for nearly every member of the Royal Family.
And one of his proudest achievements is serving his parents the same menu as the Queen Mother while working at the Connaught.
More recently Mark was head chef at Chelsea’s exclusive Sloane Club.
But he is excited about working in Alnwick.
He said: “The Treehouse is such a unique place, I have never seen anything quite like it.
“The building is absolutely stunning and the plans the Duchess has for here are fantastic.
“We are looking at redesigning the kitchen as it has been in place for about 12 years, so we are looking at a total refurbishment.
“The produce here is fantastic as well. The suppliers are great and we will use as much local produce as possible.
“I can’t wait for the game season to start as well; we see pheasants just wandering around. It’s fantastic.”
He added that he has inherited a ‘fantastic team’ to work with and he is looking forward to the future here.