Taste Buds finds out what influences the culinary style of the Head Chef Mark Fice
How long has your restaurant been running?
The Ship Inn is celebrating its 30th anniversary this year, and owners John and Anne Short have employed me here for five years.
What is your inspiration?
My inspiration comes from my former mentor – French chef Vincent Hiss, whom I worked under in London. I learned how to create and feed my passion for cooking, and for that I thank him.
Sum up your cooking style in three words.
Modern, creative, thoughtful.
Must-try dish on your menu?
We have a new dessert on the menu - chocolate and hazelnut ganache in a white chocolate shell. Definitely one for chocolate lovers!
Local produce to eat now?
Wild venison haunch is in season now. We’re serving this main course with lavender potato puree, slow-cooked beetroot, sprouting leaves and toasted hazelnuts.
Do you prefer to eat in or out?
I eat out a lot, but rarely in the same place twice. I like to try new places and new concepts.
Savoury or sweet?
Sweet. I’ve always had a sweet tooth, so I enjoy creating some tempting desserts.
A chef you'd love to meet?
David Everitt-Matthias, co-owner and Head Chef at the Michelin-starred Le Champignon Sauvage in Cheltenham.
Favourite kitchen gadget?
My Thermomix – it’s so versatile.
Any special events taking place during March/April?
For both Mothering Sunday and Easter we will have special three-course menus on offer.
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The JulAug issue of Taste Buds is out now