Fresh into the Silks kitchen is Mark Treadwell, a highly experienced and seasoned Head Chef with a specialism (and sweet spot) for seafood. We caught him between dishes to give us taste of what he’s got planned for Silks:
- Hi, Mark! How long have you been in the cheffing industry?
When I was in school I was looking for way to travel the world, and a careers fair showed me that cheffing was the way to do it!
I’ve been in kitchens since I was 15, so that would make 17 years in the professional cooking industry.
- Where have you worked before Silks?
I’ve worked in various Rosette hotels in the Westcountry, including Cornish seafood restaurants and several pubs along the way.
I also worked in a beautiful open-air waterside tavern on Australia’s Easter Island for two and a half years…until the residential paperwork got the better of me!
- What is it about Silks that made you take up the role as Head Chef?
I was immediately drawn to the look, layout and overall ethos towards their food.
- What’s your favourite local produce or flavours to add to the menu?
Seafood, absolutely! When I’m in Cornwall I love to eat seafood, especially monkfish and line caught sea bass.
Saying that, my favourite dish on the new menu is trio of pork, the three cooking styles give me a chance to showcase real skill in the kitchen.
- If you could serve Silks or The Atlantic Hotel on a plate, what would you create?
Aha, that’s a good question – I would create a homemade seafood linguini. It’s got a Tuscan feel and classiness to it that would be a real treat for Silks customers.
- What can we look forward to under your rule as Head Chef?
I really, really want to push for another Rosette!
Aside from accolades, I’m all about the fine dining experience. Being able to get into the smaller details and spend a little more time on each plate makes it so much more personal.
- What do you think makes the perfect kitchen team?
It’s all about the environment, and I’m a firm believer in everyone pulling their weight and getting involved in discussing ideas; it just makes for a healthier workplace. A happy kitchen means happy food, which means happy diners!
- Do you have any trade secrets you’re willing to give to our readers?
I wouldn’t be able to tell you those I’m afraid! Diners will have to come to Silks and try them out in person; a little mystery is always a good thing!
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So it seems Silks’ new Head Chef Mark keeps his knives sharp and his trade secrets sharper, so why not book a table on 01637 839048 to see what he’s got up those culinary sleeves of his!
