Chef Mark Heirs is our 338th validated chef! His validation dinner took place on Monday 7th December in Perth.
As with every validation dinner, La Belle Assiette invited 8 guests to take part as the jury. Their role is to experience a private chef dining experience and evaluate the menu prepared by the chef.
Cooking has always been a huge part of Mark’s life. His parents owned pubs and restaurants and when he was younger the kitchen was the only place he was allowed to help out. When Mark left school, catering college seemed the logical choice. Mark cut his culinary teeth in the kitchens of One Devonshire Gardens and Heston Blumenthal’s Fat Duck before becoming head chef at his family-owned Callendar Arms, Falkirk until 2013. Since then Mark has gone on to be a quarter finalist on the first series of BBC’s MasterChef The Professionals in 2008 and has travelled the country doing demonstrations.
Cured Scottish Salmon Blinis
Wagyu Tartare Guafrette
Carpaccio of Scottish Venison
Pickled Vegetables, frozen dunsyre blue and egg yolk jam
“Strawberries and Cream”
HERE ARE SOME OF THE REVIEWS LEFT BY THE JURY:
“What a fantastic night! Mark treated us to a wonderful meal. The fish was perfect. This is the second La Belle Assiette dinner we have been to and so far I have been wowed. Thanks Mark.” Kate
Chef Mark Heirs created a truly mouth-watering menu for all the guests to enjoy. From starter to dessert his attention to detail was spot on and the flavours all paired beautifully. The timing between dishes was perfect, creating a great flow for the evening. It is clear that Mark has refined his cooking and is a master of the kitchen, making everything seem effortless. But he is also a warm and friendly guy who creates a great atmosphere for all the diners. It is for these reasons that he is labelled ‘validated by the jury’! Congratulations.
If you would like to be part of our jury and be informed of the next scheduled validation dinners, click here