Mark left school in 1980 to go and work with a French Baker, then after this he went to complete his apprenticeship as a chef at Colchester and Westminster College.
Mark has also worked in London, Australia, The Far East, Le Talbooth and Whites in London.
After completing a diploma in pastry under the guidance of the Pastry Chef from the Ritz, and also working at Clarice house in Bury St Edmund’s as a Pastry Chef for 10 years, he decided to work for himself and set up The Friendly Loaf Bakery, producing good simple handmade breads and pastries, sourcing local produce and using the finest ingredients.