Top chef Mark creates original menus around local food that’s ‘second to none’

Around 90% of food on the menus at the five-star Culloden Hotel and Spa in Co Down, is sourced from local suppliers, according to executive head chef Mark Begley.

Mark, who has been associated with the hotel since 1998 and executive head chef over the past year at the Hastings Group flagship, is proud of the focus on buying local ingredients.

“All of our local produce is second to none and I don’t really have a favourite. If I were to pick one, it would be from our rack of Mourne lamb or our Ewing’s smoked salmon,” explains Mark, who began working at the Culloden part-time as a kitchen porter from the age of 14.

“One of our dishes at the moment is Kilkeel scallop served with a cauliflower and vanilla puree, a crisp ham wafer and herbs from our own hotel garden overlooking Belfast Lough. We also have Lisdergan sirloin from Omagh with a watercress and pickled shallot salad with peppercorn sauce and duck fat chips. We also use Iona Farm carrots along with our other vegetable producer Hamilton Coulter.”

The focus on fresh, local produce is also seen in the hotel’s own herb garden.

“We have been growing our own herbs at the Culloden for as long as I can remember. We grow an array of herbs including thyme, sage, varieties of mint, lavender, rosemary and nasturtiums,” he continues

“You can’t get any fresher or more local than growing herbs in your own garden! Our chefs pick a range of culinary herbs daily to meet their needs for flavouring and garnishing and in the creation of aromatic oils and vinegars to complement the seasonal dishes served in Vespers restaurant, the Cultra Inn and in our Afternoon Teas. Bar staff also use some of the herbs for their original cocktails."

The strong commitment to local food is led by group chairman Howard Hastings, among the most active and dedicated supporters of the Food NI promotion body and its marketing campaigns such as the current “Our Food: Power of Good”.

As a result, the group, which operates a total of six hotels in NI, is the biggest supporter of local food and drink in the hospitality sector here.

Married to Lisa and a father of four boys from Holywood, Mark enjoys dealing with suppliers and is keen to encourage other local companies to pitch for business from the hotel.

“Our suppliers contact us directly. We meet them and taste the produce ourselves before it is ordered into the hotel. We deal directly with suppliers and have great relationships with each and every one of them,” Mark says.

“We work closely with the purchasing department in head office for approval on potential new ingredients and products. So, if a new supplier is confirmed, there is then the potential for it to be used across all six hotels in the group.

“Food provenance is of major importance to Hastings Hotels and we pride ourselves on supporting local as much as possible and sourcing the finest local ingredients.”

While Mark gained his initial qualifications and training at the Culloden, he brought vast experience of other kitchens.

“Over the last 24 years, I have worked as executive sous chef in the Europa in Belfast, head chef of the La Mon Hotel, Castlereagh and executive head chef of the Seagoe Hotel in Portadown.”

He is quick to acknowledge the experience and knowledge gained working with other chefs such as Paul McKnight, a former executive head chef at the Culloden and the late Adrian McDaid, executive head chef at the Europa.

“Paul basically taught me everything I know, from prepping vegetables, creating innovative dishes and motivating staff. Adrian taught me how to organise the budgets and finance as well as ensuring that the quality of food was consistently high and that hygiene standards were exceeded,” he remembers.