We first met Mark when he worked on our demo area with John Relihan at Big Grill 2014. He didn’t have much experience cooking with live fire bar what he’d done at home. After working with John Relihan in Barbecoa, he went on to join John in Jamie Olivers’ Barbecoa, London. Since then he’s gone from strength to strength and is now senior Sous Chef. Mark makes his return to showcase Irish fish cooked using traditional fire methods.