Chef Mark Twissell

I grew up in a home where the cake tin was always full and the larder stocked with homemade jams and chutneys — my mother Dorothy was a locally celebrated baker, and food was simply how our family showed love. That love took me to the kitchen of the Priory Hotel Bath, on Sundays, and full time Bath catering college at 16, and into 30 years of professional kitchens: luxury hotels and ski chalets, private members' clubs, seafood restaurants and private family residences across the UK, France, Switzerland and beyond. Along the way I co-founded Kambio Retreats with my partner Kathy, cooking for wellbeing retreats across the UK, Portugal and Spain, and even catered for a Montessori school. Seeing those children explore new healthy food was so rewarding.

Also my partner and I catererd for Veggie and Vegan Buffets at a campsite we managed in Montenegro.

I cook international, fish-and-seafood, French & British classics too and dynamic, menus built around fresh, seasonal ingredients — I'm comfortable with any dietary need, any age group, any occasion. Above all, I just love making people happy through good food.