Mark Sayers, our head chef...

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 apprentiship at a local restaurant, he left for the

world of five star hotels and restaurants in London, Sydney, America and Scotland. Using only the finiest ingredients which he rigorously sources, his seasonal menus reflect the distinct passion for cooking that Mark expresses so well at

The Mead. Mark states: "During my past six years at The Mead I have strived to constantly improve our dishes, menus and presentation. I will continue to do so in the future, whilst providing ongoing training for my younger chefs."