Mark Broadbent

Mark Broadbent is the executive head chef at the Conran Bluebird restaurant in Chelsea.

Mark grew up in Rochdale, Lancashire. He started his career in catering as a part-time pot-washer at the Yew Tree restaurant opposite his school. Within a week he was promoted to one of the sections.

He went on to train at catering college and worked in various restaurants in the Manchester area. At only 17 years old he got a commis chef job at the Rembrandt hotel in London. Before taking his current job in 2004, he worked under David Nichols at the Britannia Intercontinental and as executive chef at Oliver Peyton's Isola.

Mark Broadbent

Mark Broadbent's Recipes



 
Breast of Lamb with Anchovy and Caper Relish
Breast of Lamb with Anchovy and Caper Relish on Market Kitchen

Nicknamed 'park railings', Mark Broadbent's breadcrumbed strips of lamb come with a piquant dipping sauce

Avg user rating: 3 out of 5 stars



easy

Total time
3 hrs

Confit of Pork with Soft Polenta
Confit of Pork with Soft Polenta on Market Kitchen

For fans of slow food, try Mark Broadbent's no-rush recipe for succulent pork belly cooked in pork dripping or duck fat

Avg user rating: 2 out of 5 stars



intermediate

Total time
4 hrs 45 min

Gazpacho Andaluz with Iced Cornish Crab
Gazpacho Andaluz with Iced Cornish Crab on Market Kitchen

Perfect for balmy summer evenings, try Mark Broadbent classic Spanish chilled soup served with fresh crab and crushed ice

Avg user rating: 4 out of 5 stars



easy

Total time
20 min

Osso Bucco Ragu with Pappadelle
Osso Bucco Ragu with Pappadelle on Market Kitchen

Mark Sargeant's melt-in-the mouth veal in a rich wine and tomato sauce is served on a mound of pasta with garlicky gremolata

Avg user rating: 3 out of 5 stars



easy

Total time
3 hrs 20 min

Plum Tomato Sauce with Rigatoni
Plum Tomato Sauce with Rigatoni on Market Kitchen

Tubes of pasta, swathed in a lightly-herbed, slow-cook sauce from Mark Broadbent

Avg user rating: 3 out of 5 stars



easy

Total time
2 hrs 10 min

Scallops with English Peas
Scallops with English Peas on Market Kitchen

Mark Broadbent creates an impressive starter of scallops and pea blancmange, with air-dried ham and pea shoots

Avg user rating: 5 out of 5 stars



intermediate

Total time
1 hr

Slow-Glazed Duck with Orange and Pea Shoot Salad
Slow-Glazed Duck with Orange and Pea Shoot Salad on Market Kitchen

Orange blossom honey and blood red fruit give a sweet and sticky quality to Mark Broadbent's dish

Avg user rating: 3 out of 5 stars



easy

Total time
2 hrs 15 min

Strawberry Knickerbocker Glory
Strawberry Knickerbocker Glory on Market Kitchen

Mark Broadbent makes a truly magnificent version of this classic ice cream sundae, a mix of home made vanilla ice cream, strawberry wafers, spiced compote and lashings of whipped cream

Avg user rating: 3 out of 5 stars



advanced

Total time
7 hrs

Vitello Tonnato (Veal with Tuna Sauce)
Vitello Tonnato (Veal with Tuna Sauce) on Market Kitchen

A classic Italian summer dish of chilled, sliced veal with a piquant tuna and caper dressing, from Mark Broadbent

Avg user rating: 3 out of 5 stars



easy

Total time
45 min

Nettle Soup
Nettle Soup on Market Kitchen

This abundant weed adds its unique flavour to Mark Broadbent's thick and creamy soup

Avg user rating: 2 out of 5 stars



easy

Total time
30 min