Mark Baumann
Mark Baumann has worked in some of Britain’s top hotels including the luxurious Chewton Glen and Hintlesham Hall in Suffolk. He is one of just 3,000 chefs from 70 countries to be included in The International Who’s Who of Chefs. Today he owns and runs Baumanns Brasserie and Baumanns Cooking Academy, in Essex. A British Master Chef and author, Mark has appeared in many TV programmes including Great Food Live and the ITV Anglia series ‘Baumann goes to Market’.
Recipes used at the 2008 show
- Moules Mariniere with Chilli Lime Butter
- Tiger Prawn & Monkfish Skewers with Mango & Red Onion Salsa
- Baked Beetroot Tart with Chive Creme Fraiche
- Maple Brushed Fillets of Lamb, Rosti Potatoes, Smoked Garlic & Rosemary
- Crab & Smoked Salmon Tartare with Melting Tomato Dill Oil
- Proscuitto di Parma & Gorgonzola Parcels, Quick Pear Chutney
- Griddled Red Mullet, Potato & Spring Onion Salad, Asparagus Beurre Blanc
- Pan Fried Breast of Wood Pigeon, Black Pudding and Spinach Colcannon & Pancetta
- Hot Chorizo, Crushed Avocado & Shallot Amuse Bouche
- Seared Fillet of Venison, Spaetzle & Fennel Pastis Sauce
- Tuscan Trifle – a Quick Variation on the Great British Classic
