Chefs
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.
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.
- Breast of lamb with anchovy and caper relish
- Confit of pork with soft polenta
- Gazpacho andaluz with iced Cornish crab
- Nettle soup
- Osso bucco ragu with pappadelle
- Perfect yorkshire puddings
- Plate of aged mutton
- Plum tomato sauce with rigatoni
- Potato drop scones
- Scallops with English peas
- Slow-glazed duck with orange and pea shoot salad
- Smoked haddock stovies
- Strawberry knickerbocker glory
- Vitello tonnato (veal with tuna sauce)
- Welsh rarebit
- Whole roast John Dory
