Member of the month December 2019: Mark Coulton

Here at The Staff Canteen, we feature a different member every month who we think deserves to be celebrated - this month’s winner is Mark Coulton.

• Read more interviews with previous Member of the Month chefs
• Follow Mark on The Staff Canteen for recipes and inspiration 

As thanks for being a regular contributor to The Staff Canteen website via the Chef+ app, Mark will receive a signed copy of The Shore by Bruce Rennie, a goody bag from Essential Cuisine and a mug from The Staff Canteen. 

Current place of work, position

My names Mark Coulton I'm currently the head chef at the Wagon and Horses, St Georges Quay, Lancaster

What is your style of cooking and what should people expect from your food?

I would say my style of food is flavour and fresh. I like rustic dishes that are full of flavour and leave people full and coming back for more. Currently, our menu is based on Trejano cuisine so you can find things on the menu you wouldn’t find anywhere else in our area.

What is your favourite dish to cook and why?

I wouldn’t say I have a favourite dish to cook but I am falling in love with cooking seafood of all kinds at the moment. The flavours, techniques and different ways off cooking are really getting my attention. Plus in the sea, there is always something I have never seen or used before and that’s why I love cheffing never stop learning

Name a food item/dish/ingredient that isn't considered "cheffy" but that you love to eat

For me, this has to be a simple sandwich (bacon and fried egg being my favourite). You can't beat the marriage of a runny yolk and smoked bacon.

What do you like about The Staff Canteen app and website?

I really enjoy using The Staff Canteen App and Website because it lets me share my food with other like-minded chefs and people. It's very good at keeping you up to date with industry news and events. I use The Staff Canteen a lot for plating ideas, sourcing suppliers and networking.

What are your plans for the future?

My future plans are to continue to grow as a chef and a person. Keep bringing food to high standards and maybe a few shows or events who knows.

Finally, do you have any new year's resolutions?

I don’t really do new year resolutions but I do tend to balance my chef career and family more this year.