The Masons Arms, South Molton
+ Foie gras escalope
+ Venison loin with potato and celeriac gratin
+ Heritage carrots and cavalo nero
+ 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.