Mark Threadgill
Welsh speaking chef Mark, returns to the GBM kitchen with even more drive and determination, to hopefully take him all the way this time round.
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Sustainability is at the heart of Mark’s approach to food. Born and bred in Gwynedd, he prioritises using Welsh homegrown produce to showcase his heritage. Mark has built up personal connections with suppliers across the North of Wales to help elevate his food to that next level.
Mark is proud to have worked under the tutelage of Pierre Reboul at Restaurant Pierre Reboul, Chris Chown at PlasBodegroes and at Hibiscus for Claude Bosi. He has been head chef at Hotel Portmeirion since 2012. During his time at the restaurant they gained 2 AA rosettes, title of ‘The best hotel restaurant UK,' and were featured in the Michelin, Hardens and Good Food Guide.
Mark describes his cooking style as modern Welsh based in the French classics, with influences from Japan.
His menu is a nod to Welsh fantasy animation, both classic - The Tales of Mabinogion, and modern - Ben and Holly’s Little Kingdom.
