Welcome to the new Executive Chef Mark Constable

Mark Constable has just joined Party Ingredients as Executive Chef, after spending 2 years with Searcys at The HAC in the City. Mark is well known for his creativity and innovation in the kitchen where he takes pride in applying his novel culinary skills and techniques to delight our guests – an achievement which he finds most rewarding!

How has your first week at Party Ingredients been?

It’s been great! Certainly, grateful to have had a week in the Lakes walking in fresh air before starting!

What are you working on at the moment?

I’ve got lots on at the moment; mostly to do with menu development. It takes time to properly work out the ‘how’s, what’s and why’s’ for each item on the menu; each dish needs to have a reason and passion!

What is your first ever job? 

My journey began at the age of 13 when I started washing dishes at my local pub – I really enjoyed it! This ignited my passion for food and hospitality and over the years, I’ve had the privilege of working in diverse locations across the country, including London, Windermere in Cumbria, Taunton in Somerset, and Marlow in Buckinghamshire. Throughout my career, I’ve also had the chance to immerse myself in a variety of work settings, ranging from country house hotels and football stadiums to even a private members’ sports club.

What is your favourite London place? 

My favourite place in London is The London Stadium, home of West Ham United!

Do you have a favourite dish?

Anything that is prepared using local seasonal, ingredients and cooked with passion and skill. I am of course partial to my treacle and ale cured sirloin, and the classic Beef Wellington when it’s done correctly.

Wine or cocktail?

Red wine, I love a good claret and prefer old-world wines.

What’s on the new Party Ingredients menu?

Classics! Hyper-seasonal, fresh, vibrant and well-cooked with love! We are also looking at sustainability and reducing food waste and miles. That’s important to me.

What is the most memorable event you catered at during your career?

A while ago I also did a massive dinner at Chelsea Football Club for BAFTA, celebrating the life and works of Richard Attenborough, which was amazing. We had everyone who was anyone from the world of football and Hollywood. Meeting his brother, David Attenborough, was a real privilege.

Do you have a favourite restaurant or pub?

I have have just found a new favourite, just outside Grasmere in Cumbria called “The Yan”. They serve super simple local meats, cooked well and not mega expensive! And the views are pretty amazing too.

Can you give us a glimpse of what we can expect to see on the menus this September?

Look out for some real nostalgia shining through the menus, I’m bringing food from memories to modern ideas! Things are kept simple, whilst pushing flavour, sustainability and seasonality. Look out for squashes and pumpkin, pickled foraged mushrooms and pumpkin granola. For main course, guests can enjoy Treacle cured beef with potato terrine, mushrooms and parsnip, followed by my Sticky date pudding with whiskey and clotted cream for dessert.