Mark McHugo, Head Chef, Chapters

The Staff Canteen

Head Chef Mark McHugo and Charmaine Blatchford are the owners of Michelin Green Starred Chapters Restaurant, located in hay-on-wye. 

Charmaine Blatchford and Mark McHugo are a dynamic culinary duo whose passion for sustainable dining has not only transformed their restaurant, Chapters, into a culinary hotspot but has also set a new standard for responsible gastronomy in their community.

Together, they founded Chapters in 2019, an intimate restaurant nestled in the heart of their community.

The name itself reflects their philosophy—each dish at Chapters represents a chapter in their culinary journey, a story of flavours and traditions from around the world.

Sustainability is at the core of Chapters.

Charmaine and Mark have made it their mission to harvest from their own kitchen garden and source seasonal, organic, and locally-produced ingredients whenever possible.

They work closely with regional farmers and artisans to showcase the best their area has to offer, reducing the carbon footprint of their menu.

Food waste is minimized through careful portioning and creative menu planning, and the restaurant actively participates in recycling and composting initiatives.

Upon receiving the Michelin Green Star, Mark commented: "It is key for our business not to have a negative impact on other people and our planet. We follow a no-dig approach in our restaurant garden and follow the ethos 'Reduce, Reuse, Recycle' in all areas. We also continually read, research and talk to others in order to incorporate new ideas."

Their commitment to sustainability extends beyond the kitchen, as they host workshops and educational events to inspire their community to make more environmentally conscious choices.

In an era where sustainability in the culinary world is paramount, Charmaine Blatchford and Mark McHugo have proven that exquisite dining and responsible sourcing can coexist harmoniously.

Their restaurant, Chapters, is not just a place to enjoy delectable meals; it's a testament to the power of passion and purpose in the culinary arts, inspiring both diners and fellow chefs to embrace sustainability with open arms.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 5th September 2023

Mark McHugo, Head Chef, Chapters