Head baker Mark spends his days making delicious goods such as pizza, pasty's, bread, and so much more. Find out what keeps Mark motivate and how he keeps an excellent work-life balance during his busy schedule.
Byfords is a big family, busy place, everyone pulls together and it's just a fun and exciting place to work. Byfords is one of those places that doesn't stand still for long, there is always something new to do, there is always another challenge.
It's just the love of food that is my main motivation for what I do. The service, the standard we work to, Byfords life keep me motivated.
Being a chef anywhere always takes up a good amount of your time, the balance is making the most of when you're not here, having hobbies, making sure, you're always doing something whether it's gardening the beach, my kids, they take up a huge part of it.
The best bit of my job has got to be the innovation side of it. When someone just gives me an idea and I can roll with it and create what fits best.
The greatest challenge for me is being a baker, you are always working to a time.
My first ever shift on my own in the evening and I had to go to the walking [fridge] to get a bucket of ragu, and as I picked it up by the handle, which I have only ever done once because of this, the handle came off and 15 litres of ragu decorated the inside of the walking. It took me the rest of my shift to clear it u
I am a huge allotment head, chillies being my big passion I grow over 500 plants a year and over 30 varieties.
It would have to be a grizzly bear, they are very efficient, hard workers, they get to live in a cave and when it gets cold they get to sleep for a few months.
