We take another look at how the award winning chefs from Great British Chefs cook with their own children and the food which they loved when they were growing up. Mark Dodson explains how choosing tactile food can be the key to getting kids in the kitchen.
Mark Dodson was Head Chef at the Michel Roux establishment The Waterside Inn in Bray for 12 years, working his way up from commis chef after eating an exceptional meal there and asking Roux for a job.
Mark and his wife Sarah moved from Bray to Devon in 2005 and opened The Masons Arms in Knowstone Devon and won a Michelin star only six months later. Today, when he’s not toiling away in the kitchen, Mark has a successful sideline in cookery courses.
His strongest memories are of good home cooked food. “My mum’s parents had been through World War II, so had a ‘don’t waste’ mentality which really rubbed off onto her and the food that she cooked. She’s a big fan of offal and I remember tucking into braised heart on Saturday lunchtimes”.
Mark is one of a family of five and partially thanks to his grandparents “waste not, want not” attitude to food he learnt how to make the most of all ingredients. “My grandfather made amazing chutneys and pickled onions and this has spilled over into some of my cookery today. We serve a rhubarb chutney in the pub which is influenced by my grandfather.”