Mark Dodson

NEED TO KNOW Mark Dodson

Key dishes

Foie gras escalope

Venison loin with potato and celeriac gratin

Heritage carrots and cavalo nero

Key facts

Former Waterside Inn at Bray

Executive chef at Cliveden

Honest cooking


Mark Dodson cut his culinary teeth as head chef at Michel Roux’s triple-Michelin starred Waterside Inn at Bray, so expect flawlessly executed dishes and impeccable service upon visiting his Devon pub.

Having spent 12 years as Michel Roux’s head chef and 3 years as executive chef at Cliveden, Taplow, Mark decided to spread his wings to Devon.

He describes his personal cooking style as a modern take on British and French classics with “a certain complexity to the cooking”.

Dodson prides himself on local sourcing and “honest” cooking, equal care taken every step of the way from prep to presentation.

Masons Arms


South Molton
EX36 4RY

01398 341231


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Gambas A L’ail Noir

1 / 20 Mins

The recipe Mark has shown, includes black garlic, which Mark sources from the market in village where he lived in France. This is an example of his love for simplicity, balanced with unusual ingredients.

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