hosted by The Loft Project
Extract from The Loft Project website:
Mark Poynton started his career as a waiter at the tender age of 15 before deciding that the kitchen was where he wanted to be. He then went to work with Daniel Clifford at Midsummer house in Cambridge, where he spent 7 years working from Chef de Partie up to Head chef in which time the restaurant gained 2 Michelin stars. Mark is totally focused on the seasons in Britain and by taking techniques from all over the world, he is able to introduce different levels of flavour and texture into dishes that he creates.
Mark is currently the chef/owner of Restaurant Alimentum in Cambridge.
*Coffee and wild mushroom.
*Goats cheese, pear, walnut, beetroot and fennel.
*Pork belly, langoustine, smoked and pickled cauliflower.
*Mackerel, lime, cucumber, lime and mustard.
*textures of apple and oyster.
*Beef neck, BBQ gel, turnip salad and sirloin.
*Passion fruit, white chocolate and coffee.
*Raspberry, smoked meringue and pomegranate.