Mark has been involved with the food and drink industry for more than 20 years. After beginning his career in the very different fields of landscape architecture and contract management; his true passion has always been around creating delicious food, matched with great drinks, in interesting places. Starting from the beginning again, as a prep chef and barperson, then holding several head chef positions; he gained both front line and management experience in various UK businesses, including, Costa, Moto, Whitbread; and worked for a time in Nice, France.
Mark’s first and only venture thus far, into the heritage sector, was serendipitous. He joined Black Country Living Museum in 2009; as General Manager (food and drink). His management team operate nine food and drink / hospitality units; including two bustling fish and chip shops, two cafes and a thriving pub. Year on year successes in his current organisation have delivered a significant contribution to the financial and strategic goals of the Museum. A graduate of the Museum Resilience and Leadership programme; Mark is looking forward to the considerable future expansion of the Museum site, taking their story onward from 1930 to the 1960s, growing visitor numbers; and, growing the number of opportunities for visitor engagement through financially astute food and drink operations.