Mark McCabe
Hailing from a small village called Tannadice, about 20 miles north of Dundee, Mark was first inspired to get into cooking by his mum - who had previously owned a restaurant.
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Throughout his childhood, she was always cooking or foraging for ingredients.
Mark worked at Hugh Fearnley-Whittingstall's River Cottage, before becoming Head Chef, and later co-owner of The Ethicurean in Somerset, which garnered a green Michelin star. Since then he has moved to Windermere in the Lake District to head up Simon Rogan’s Henrock restaurant.
Local produce and sustainability is at the forefront of Mark’s food. His cooking style is incredibly creative, seeing food as a completely immersive experience - from garden to plate.
Mark is passionate about Scotland, and about some of the people who have had such an impact on the country's history. He hopes to show this in his dishes.
