Owner/chef Mark Anderson began his cooking career in Newcastle upon Tyne aged 19 working for Terry Laybourne MBE at the Michelin starred 21 Queen Street. (Mark still to this day turns to Terry for advice).
After a stint at Michel Roux’s Le Gavroche Mark moved to Terrance Conran’s Le Pont De La Tour. From London, he moved to Jersey to Michelin starred Longueville Manor. It was here that Mark learned about food and developed an understanding for ingredients. All the food at Longueville was brought in by the grower, farmer or fisherman, and for a young cook it’s so important to have that understanding of where food comes from and how to treat it. Longueville opened a sister restaurant Sumas elsewhere on the island and Mark opened the restaurant as Head Chef to critical acclaim.
After Jersey, Mark returned to London and the Ramsey empire where he was Sous Chef at Gordon Ramsey’s first business collaboration Teatro Restaurant and Club in Soho. Teatro Leeds soon opened and Mark was appointed Head Chef. After Teatro, Mark returned to his native Newcastle, working once more for Terry Laybourne as Head Chef.
Finally and more recently Mark was an Executive Chef of a small restaurant group which turned run down village pubs into food led “gastro pubs”.
Mark has now taken the plunge into his first solo venture, The Ruddy Good Pub Company in Ruddington.