Campus Principal Chef Mark Coombe


NVQ Level 3 in Culinary Arts.

Area of expertise or work experience?

Hot & Cold Kitchen.

How many years have you been in the industry?


Career highlights

Running my own business, as well as working in the French Alps for five years. I was also the Executive Chef of two busy restaurants at the age of 28.

Who is your favourite chef or inspirational figure?

Rick Stein.

Favourite dish to make and why?

I love making curries, starting from scratch and building flavours that work together. Monkfish curry is a particular favourite.

What's your best cooking tip?

Keep it simple and don’t confuse your tastebuds.