Mark Griffith's interest in cooking started at a young age - in fact, cooking has always been in his blood!  Mark's family owned and ran hotels and restaurants in the Cornwall area. His mum, a former chef, is now a master cake decorator, creating the most exquisite wedding and celebration cakes, including the hotel’s annual Christmas cake.

Whilst working in the family businesses Mark attended catering college, and got to grips with classic French and European  cooking styles and techniques. In 1991 he joined the brigade at Fowey's sister hotel, The Idle Rocks in St Mawes, under the supervision of a Master Chef of Great Britain, Alan Vickops.

Mark maintains that while he has been inspired by Anton Mosimann, arguably, the world's first celebrity chef, it is Alan who has been his main culinary mentor. During their time working in the Water's Edge restaurant at the Idle Rocks, Alan and Mark catered for a thriving business, attracted by their reputation for delicious food and the fact that the restaurant has held a coveted 2 AA Rosette award since 1992. 

In 2001, Mark took the opportunity to grow and develop his own team when he was appointed Head Chef at sister hotel, The Fowey Hotel.

The Fowey kitchen brought new challenges particularly with regard to developing his skills as a trainer. The present brigade all started their careers at the hotel, most notably the Sous, Demi Sous and Chef de Partie, who all began as Commis chefs and under Mark's watchful eye, have developed into highly talented individuals.

Mark’s menu influences change quarterly in order to make full use of the best, seasonally available Cornish produce.  He introduces new and exciting dishes on a regular basis, alongside some classic and firm favourites.

Outside of the kitchen Mark has two other passions - motor sport and travel.  He and his wife Amanda, whom he met whilst at The Idle Rocks, share a love of travelling and together they have visited various tropical climes to indulge in another of his hobbies - scuba diving!

Of course, Mark enjoys eating out but ever the chef; the menus are always scrutinised from a professional point of view!

The Fowey uses local suppliers not only because the produce is fantastic but also because it believes it is important to support the local economy and make an effort to reduce its carbon footprint.  Our suppliers include: 

Trevarthens, Redruth ~ Independent wholesale butcher selling all meats including own hams, cold meats and hogs pudding.

Trewithen Dairy, Lostwithiel ~ “We believe in the old-fashioned values of farming; well cared for animals and great tasting products”

Hendy’s Fruit and Vegetables, Helston ~ Suppliers of Quality Wholesale Fruit and Vegetables and Prepared Vegetables.

South-west Sea Foods, Falmouth ~ Suppliers of fresh and frozen fish and seafood