Mark Sayers

Mark Sayers
Mark Sayers

“Slow food is important to me as it helps promote good, local and sustainable food from a huge range of wonderful farmers, growers and producers;
in turn, I can help these passionate people by using their products in my restaurant.”

Mark Sayers was born and brought up on the north Norfolk coast and come from a fishing family, summers were spent sailing at Blakeney, beach fishing at Weybourne and samphire picking at Morston which he still does today with his family. After serving his apprenticeship at Gashes’ of Weybourne, which was Norfolk’s finest restaurant at the time, Mark left for the world of five star hotels and restaurants in London, Sydney, America and Scotland.

During his travels around the world Mark has gained knowledge and experience in all types of cooking styles and techniques. Using only the finest and freshest ingredients, which he rigorously sources. Mark’s seasonal menus reflect his passion for cooking which enables him to put originality and flair into his preparation of dishes while new and distinctive also reflect the unique spirit of North Norfolk.

After 13 years as head chef at the Norfolk Mead Hotel Coltishall, Mark is now bringing all his experience to the Saracens Head.


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