The Weekender Interview: Mark Jarvis

By Joe Lutrario contact

- Last updated on GMT

Anglo and Neo Bistro chef Mark Jarvis

Related tags: Le manoir aux, Manoir aux quat'saisons, Food

The chef behind Anglo, Neo Bistro and the upcoming Stem on Le Manoir aux Quat'Saisons, cheese and Marmite sandwiches and his hatred of badly cling-filmed containers.

What image do you currently have on your phone’s wallpaper?
The bog standard Samsung image

What was your first job?
A local paper round then a pot washer

Gordon or Marco? 

What was the last film you saw in the cinema?
The new Trainspotting film

What is your guiltiest food pleasure? 
Cheese and Marmite sandwich

Where are you going on your next holiday?

What industry figure do you most admire (and why)?
Raymond Blanc, for his passion for flavour and produce, and training

If you weren’t in restaurants, what would you do?
Some sort of creative design company

Biggest regret?
Not traveling when I was younger

Pet hate?
A badly cling filmed container

Oddest thing a customer has said to you?
"All chefs do cocaine"

Marmite: love it or hate it?
Love it

Describe your cooking style in three words
Creative. Unpredictable. Nostalgic

What country do you next want to visit?

Most overrated food?
Christmas pudding

Restaurant czar for a day – what would you implement?
All restaurant rents to have a maximum £ per sq ft. regardless of the area to give every hospitality business the opportunity to succeed

What’s the worst review you’ve ever had?
I am always happy to change or adapt for dietary requirements and allergies, but the most frustrating thing is having a review come through complaining that a dish was dry or underwhelming when they’ve asked for elements to be removed

What made you want to become a chef?
Watching and cooking with my Grandma

What do you cook at home on your days off?
Real home food. Shepherd’s pie, lasagne, that sort of thing

What advice would you give someone starting out in the industry?
Work at Le Manoir aux Quat'Saisons, the kitchen there has mastered the art of correctly training young starting chefs

Which single item of kitchen equipment could you not live without?
My Pacojet

iPhone or Android?

What’s the best piece of advice you’ve ever been given?
Don’t rush

What’s your earliest memory?
Falling over at a zebra crossing

Where do you go when you want to let your hair down?
Anywhere open when I finish

Twitter or Instagram?

Tipple of choice?
Japanese whisky

What would you choose to eat for your last meal?
Sausage and mash



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