Mark Heirs has always been around food, with his parents owning pubs and restaurants. He…
Mark was one of those chefs that really impressed me from the start, his food looked amazing and you could really tell that he had a passion for what he was doing. Mark met his wife and fellow chef Sue whilst working at le Champignon Sauvage, so I am sure food plays an important part in both their lives and something they can do together.
Mark has had experience at some incredible restaurants such as The Fat Duck and Le Manoir, you can see these experiences has helped shape him into the great chef that he is.
I loved the Venison and Lamb dishes he cooked on MasterChef The Professionals, that is the type of food I love to eat. A good bit of meat but perfectly styled to be a tasty piece of art. Mark and Sue are the masterminds behind the menus at Eckington Manor, which looks incredible and the food looks simply amazing!
Eckington Manor also has a cookery school which looks incredible, somewhere I’ll have to treat Rach to at some point I am sure!!
I first got interested in cooking at school. We had a fantastic Home Economics teacher. She was so passionate about food that her enthusiasm really came across to all the students.
I have been cooking professionally for 11 ½ years, working all around the country and abroad.
We get inspiration from eating out regularly and reading books. When produce comes into season and you see all the beautiful ingredients there is no better inspiration.
One of the greatest highlights has to be the episode where we cooked at the Law Society. We all came together in the kitchen and worked as a team, and then went back into the MasterChef kitchen and everyone produced amazing food. When everyone went through to the next round it was a brilliant end to the show.
Our style of cooking is hard to describe, we use the freshest ingredients and elevate them to the next level.
I love cooking starters, I like the fact that they can be hot or cold and you can use lots of ingredients to create the perfect dish.
Our favourite dish/signature dish has to be the beef dish. We have our own beef cattle on our farm, which supplies the restaurant directly. We use braised and a prime cut of beef, and the charcoal emulsion gives it great flavour.
We love to cook with Jerusalem artichokes as they have beautiful flavour and are so versatile.
I entered Masterchef: The Professionals to showcase our food to a wider audience. Sue, my wife, and I wanted people to know the style we are creating at Eckington Manor.
There are so many chefs who inspire us. Ben Shrewry at Attica in Melbourne is an amazing chef and family man, and we love Tom Kerridge’s food at The Hand and Flowers.
Advice I would give to other chefs is to eat out as much as possible and buy cook books. Both of these are so important to develop your own style and palate.
Due to demand after the show, we are now open for Sunday lunch, to showcase our beef from the farm, and we are looking into a tasting menu.
I would just like to thank Mark again for taking the time to answer the questions, I am sure he is very busy and I really appreciate it. His food looks amazing and I cannot wait to hopefully try it myself one day!
I have enjoyed cooking for some years now, its one of the only things that I can do that makes me relaxed and forget any worries I have. I love trying new foods and visiting restaurants. Other hobbies include writing, game development and work :)