Some of Mark Dodson’s strongest childhood memories revolve around 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.” Another of her well-loved dishes has also stayed with him: “The lamb neck suet pudding that is popular in our restaurant is based on the steak and kidney suet pudding my mum made”, he told Great British Chefs. This experience taught him to make the most of ingredients. He told us: “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.”
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