Having grown up in the hospitality industry, working in the kitchens of his parent’s pubs and restaurants, becoming a chef was the only career path Mark ever considered. After leaving catering college in Glasgow, Mark honed his culinary skills in top restaurants such as Glasgow’s One Devonshire Gardens and Heston Blumentha…... Having grown up in the hospitality industry, working in the kitchens of his parent’s pubs and restaurants, becoming a chef was the only career path Mark ever considered. After leaving catering college in Glasgow, Mark honed his culinary skills in top restaurants such as Glasgow’s One Devonshire Gardens and Heston Blumenthal’s 3 Michelin-starred Fat Duck. Mark went on to appear in the very first series of BBC’s Masterchef the Professionals, headed up an award winning country restaurant and taught in a high profile cookery school, before returning home in 2009 to join the family business. In late 2013 following the sale of his family business, Mark made the decision to move away from cooking in restaurants and turn his attention to becoming a private chef, a decision which has seen Mark become one of the most respected and sought after private chefs in the country. Mark travels the globe cooking for a very exclusive client base which includes some of the biggest Hollywood stars and the world’s most respected business leaders. Away from the glitz and glamour of being a private chef, Mark is a regular face on television and is also an ambassador for Springboard, the UK’s hospitality charity, he is a huge supporter of their FutureChef program and spends an enormous amount of his free time in schools and colleges inspiring the next generation of chefs. Read all Hide
Dunfermline, UK +70 km
English
Seasonal cuisine, Michelin star, Cooking class, Molecular, Gastronomic, French
What a pleasure it was to have the experience Mark Heirs cooking for us, the food was fabulous, Nicola was so attentive to our needs, it was amazing to see you at work and you certainly lived up to our expectations. It's so nice to wake up on a Sunday with no dishes to do and the house not looking like a bombsite.
An excellent evening. Despite the limited space, Mark and his assistant did a thoroughly professional job. They told us all about the food and how it had been prepared and cooked. I would more than happy to recommend him.
Mark Heirs and Stacey provided a lovely dinner party for a 50th birthday. They made the process very painless by arriving, cooking, serving and clearing away without any fuss or bother. They accommodated our slightly late running party with ease. The food was great, good portion size and lovely flavours and everyone was really happy.
Exceeded our expectations - excellent quality food, perfectly prepared and presented, great service. It wasn't the easiest of kitchens to work in and the Aga presents it's own difficulties, but Mark wasn't phased by anything. Would highly recommend. It was an open plan environment but we didn't know he was there. The whole party (12 of us) were still raving about the experience the following day. Fantastic!
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
My cooking style is very simple, I like to cook with the very best seasonal produce and let the ingredients speak for themselves. I put a great deal of effort into the sourcing of my ingredients. Provenance and seasonality are very important to me. I try to limit my dishes to 3 ingredients any more and to me this dishes start to become confusing.
My signature dish is my cured Scottish salmon with cucumber and oyster
1 - The most amazing Pedro Ximenez Sherry Vinegar. It's amazing in salad dressings, to de glaze meat pans and to give a little sharpness to sauces, I'm never without a bottle!
2 - Jerusalem Artichokes, made into soups or purées and just simply roasted. It's one of my absolute favourites.
3 - Hand-dived Orkney Scallops. We have the best seafood in the world in Scotland and they very best for me is Scallops from Orkney.
The most memorable event I ran was also one of the most nerve-racking for me due to the guest list. I had the privilege of organising a very intimate lunch for Chef Albert Roux, his guest list also included his brother the late Michel Roux and Two-Star Michelin Chef Andrew Fairlie. I played to my strengths and produced an exceptional meal using very local and seasonal ingredients.
My favourite recipe book is the Pollen Street Social Cook Book, I absolutely love Jason Atherton's food.
Glasgow, Paisley, Crieff, Aberfeldy, and St Andrews
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