Introducing Mark Birchall: Head Chef L'Enclume Master Class

Mark Birchall took a visionarydining.com Pro Chef Training course at the Lakes Hotel School. His menu which wowed the delegates started with crispy pork with king scallops and squid essence, followed by short rib of slow cooked beef with onion ash and smoked marrow, followed by sheeps milk icecream with granite of rhubarb. We don't think anyone can beat our training.