Mark Sayers, our head chef, was born into a
local fishing family and spent his childhood
sailing at Blakeney, beach fishing at Weybourne
and Samphire picking at Morston. After serving his
apprenticeship at a local restaurant, he left for the
world of five star hotels
and restaurants in London,
Sydney, America and Scotland. He rigorously sources the best local ingredients through
a network of contacts who help him ensure that The
Norfolk Restaurant at The Mead serves the very
finest Norfolk has to offer.
His seasonal menus reflect the distinct passion for cooking that Mark expresses so well at The Mead. His flavouring is subtle yet tasty and he cleverly draws out the very best in his ingredients without overpowering them.