01362 760760

Mark Elvin

Chef Elvin

23rd May 2018

Textures of Beetroot | Goats Cheese Sorbet | Goats Cheese Fritter | Celery | Parsley Shoots

Read More

Chef Elvin

23rd May 2018

Curried Monkfish | Cauliflower Couscous | Apricot Purée | Almonds | Pomegranate | BBQ Gem Lettuce | Coriander

Read More

Chef Elvin

23rd May 2018

Gin Cured Salmon | Bitter Orange Purée | Beetroot Marinated Salmon Eggs | Celeriac | Crispy Capers | Parsley Shoots

Read More

Chef Elvin

23rd May 2018

Flat Iron Steak | Créme Fraiche | Wild Mushrooms | Fondant Potatoe | Torched Shallot | Port Thyme Dressing

Read More

Q & A with Chef Elvin

29th March 2018

1 - How long have you been cooking and what made you decide to be a chef?

 

 I have been a chef for almost 20 years. I studied at Norwich City College for 3 years. I just loved doing something creative and making people happy, which food does as you will always need to eat!!

 

 

2 - Can you talk us through your style of cooking?

 

 My style is classic cooking with a modern twist, using fresh and local produce.

 

3 - Which chef has influenced you most during your career?

 

 Raymond Blanc & Tom Aikens

 

4 - What are your favourite garnishes to use when plating up?

 

Granny Smith Apple match sticks, it brings a fresh, crisp finish to any dish. Of course, Nurtured in Norfolk micro shoots, these transform any dish with bursting flavours and colours.

 

5 - What is your favourite product to work with?

 

I have so many but I love using fresh fish, especially fish that can take on bold flavours. Halibut and Monkfish are my favourite. But also, Cromer Crabs and Local Asparagus are right up there. Nurtured in Norfolk shoots complement these perfectly.

 

6 - What does the future hold for you as a chef, what is your ambition?

 

 I was asked to do a cooking Demo at the East Anglian Country Fair this year, so I would like do some more of these events in the future. It was a great honour to be asked. But also, to continue to push The Boars and to gain accolades which would be amazing. 

Read More