Mark Tuttiett

15th – 23rd December

YBFs nominee Mark joined the Carousel team with a smile on his face in 2017 following a successful stint at Bethnal Green’s Typing Room. Prior to that Mark had been right hand man to James Knappett at two-Michelin Star Kitchen Table, where he’d moved after rising through the ranks at The Dorchester. So far, so awesome…

Working as head chef alongside our co-founder Ollie, Mark brings relentless energy and tireless ambition to the Carousel kitchen, helping our guest chefs to shine by night and elevating the team’s own seasonal menus to new and delicious heights by day.

Born and raised in the West Country, Mark is a vocal champion of local, seasonal and sustainable produce, partnering with Food Chain’s #feastfairly campaign to breathe new life into products and ingredients that are typically classified as ‘waste’. Mark is a passionate believer that these unloved ingredients often have more flavour and can be as tender and “soigné”, in his words, as their more fashionable equivalents when placed in the right hands.

Expect a sustainable approach, married with razor sharp technique and that all-important desire to put a smile on his diners’ faces, for Mark’s first ever solo residency. His menu is spring loaded with fire crackers like ‘Pumpkin Ravioli, Brown Butter and Chestnut’; ‘Duck, Jerusalem Artichoke and Elderberry’ with ‘Duck Fat Chips, Duck Caper Salt and Vinegar Powder’ and his rather genius ‘Before Ten’ chocolate mints to round things off.

We cannot wait.