New head chef spills the beans

Adish made by Mark at the 'Head Chef's Tasting Menu Evening' held at Slinfold Golf & Country Club on Friday October 23. SUS-151124-160201001

Adish made by Mark at the 'Head Chef's Tasting Menu Evening' held at Slinfold Golf & Country Club on Friday October 23. SUS-151124-160201001

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We are delighted to give you an insight into our new head chef Mark Young with his first interview since joining Slinfold Golf & Country Club, where he gives us a sneak peek into his culinary background, including which famous person he would love to cook for.

n So where did it all begin?

I’ve always enjoyed cooking, I was thirteen when it all started, I worked weekends at the local pub in the kitchen as the Kitchen Porter. That’s when I really found my passion for food and my enjoyment for the kitchen.

n Can you tell us a little about your previous experience?

I started my apprenticeship when I left school at the local pub before leaving to join Tony Tobins restaurant ‘The Post’. I then went traveling around Australia where I found my passion and style for Thai, Asian infusion.

On my return to England I joined a gastro pub and worked my way up from pastry Chef De Parti to Head Chef at one of the company’s other sites.

I worked in London temporary before joining a golf course, where I did banqueting, golf societies, weddings and other large functions.

Before joining Slinfold I was at a two rosette and Michelin guide recommended restaurant, I join as the Sous Chef and then got promoted to Head Chef in July 2014.

n What are your favourite ingredients?

Salmon, pork, beef and cumin. Anything that’s in season and at its best!!

n What is your signature dish?

At the moment my current signature dish is my trio of pork.

My classic dish is parma ham wrapped and mozzarella stuffed chicken breast with a tomato and basil sauce, garlic crushed new potatoes and wilted spinach.

As for dessert, that would have to be a warm chocolate fondant with rhubarb and orange compote, vanilla bean ice cream and a dark chocolate sauce.

n If you were to invite any famous person to Slinfold for dinner, who would they be and what would you cook?

Julian Speroni (goalkeeper, football) - I would cook parkin spiced fillet of beef, white chocolate mash and dark chocolate jus.

Matt Tobin (Food and Beverage Manager at Slinfold Golf & Country Club) quotes: “Our new head chef has really raised the bar in terms of the quality of our food offering here at the Club. We are receiving incredibly positive feedback from both members and visitors to the Club, especially on our Daily Specials that almost look too delicious to eat!”

So what are you waiting for? Get your rumbling tummy over to the Club! Slinfold Golf & Country Club is located on the A29 Stane Street, just 5 minutes from Horsham town.

The Lounge Bar is open seven days a week for members and visitors with Daily Specials, plus a Sunday Carvery (booking strongly advised) and not forgetting our Costa Coffee if you prefer a quick drink and a snack. Parking is free too!

For more details please visit our website or follow us on Facebook, Twitter and Instagram.

Pictured is a dish made by Mark at the ‘Head Chef’s Tasting Menu Evening’ held at Slinfold Golf & Country Club on Friday October23.

Picture contributed.