But that’s exactly what was on the menu when members of the school council put him and three other candidates through their paces in a TV-inspired cook-off.
“It not only enabled me to show what I could do,” said Mark, “but also gave me the opportunity to meet the people I would be working for, which is effectively the children.
“What was great for me was the fact that Metrofresh (the council’s school meals provider) opened up the application process to the kids because essentially they are our customers – it is their dining room, their kitchen.”
Mark is no stranger to demanding tastebuds. Previously during his 23 year career he has cooked for Oasis, Tony Blair, Madonna, Joan Collins, San Francisco 49er’s and royalty.
“When I cooked for the Queen in 1987 I was full of nerves. But no matter who is eating your food, a great chef always wants his dishes to be memorable,” said Mark. “Kids know what they like and what they hate. So the biggest challenge I face at Abraham Guest is making sure they get nutritionally sound food even if they sometimes don’t realise it at the time.”
As his first term comes to a close Mark said: “It is like my dining room at home, full of fun, exciting food to try and a real meeting place but with lots more kids. They like to taste many different foods from all corners of the world. It’s really refreshing to see these kids embrace change and want to try food they might not get at home.
“I am looking forward to next term and the move over to the new school site in April where the atmosphere will be electric.”
Cllr Susan Loudon, Wigan Council’s Champion for Children and Young People, said: “Abraham Guest is one of our flagship schools, designed around the needs of the entire community and Mark will become a role model for the council’s wider healthy eating agenda. It’s the kind of imaginative idea we will see more of in our new high schools.”
Trust our expert to spruce up festive sprouts
Nobody likes sprouts, do they? Wrong! Sautéed sprouts with bacon, cream and almonds is one of my favourite festive dishes and every former sprout- hater I know loves them now.
Serves 4 as a side dish – takes 20 mins.
- Up to 30 Brussel sprouts
- 2 rashers of bacon
- 1 tablespoon olive oil
- 2 cloves garlic
- half teaspoon nutmeg, grated finely
- 100ml double cream
- salt and pepper to taste
- Handful of flaked almonds
1. If the sprouts are still on their stem, gently snap them off.
2. Wash them and remove any yellowing leaves.
3. If you think there might be bugs in your sprouts, soak them in warm, salted water for 10 minutes. This brings the bugs out... Rinse well before cooking.
4. Slice the sprouts in half and dry them thoroughly.
5. Peel and crush the garlic (or chop finely) & slice the bacon into strips.
6. Heat the oil in a frying pan. Fry the bacon till crispy, turn down the heat, add the garlic and cook slowly, stirring often, for 2-3 minutes, until soft. Don't let the garlic burn or it can become bitter.
7. Add the sprouts and stir well. Cover and gently cook for 5 minutes, stirring occasionally (the steam will cook the sprouts while the oil will brown them and make them crispy).
8. When the sprouts are just softened, add the almonds, grated nutmeg, cream and a little pepper. Mix well and simmer until cream thickens.
