Dan Cavell

Dan started his training in 1993, doing a full time college course at Birmingham College of food, whilst also working in a local restaurant.

He stayed in the surrounding area until 2000, before relocating to Yorkshire, where he was Sous Chef at the Michelin star restaurant, 'The Star Inn' for 4 years.

Eager to gain more experience and travel the world, Dan moved to California, where he was a Private Chef for the owner of Newton Vineyards in the Napa Valley. This gave him the opportunity to use local markets and source some of the finest ingredients in the world.


Upon his return to the UK, he joined the team at the Michelin starred Mallory Court Hotel, where he was Senior Chef de Partie.

After his time at 'Mallory', Dan was offered a place as Senior Sous Chef at 'The Cotswold House Hotel' in Chipping Camden. This was a great experience, as he had the freedom to change dishes on the menu daily and the chance to show his creativity and flair gained over the years.

A short period at 'Hibiscus' in Ludlow, a two Michelin star restaurant, enabled Dan to develop his extensive knowledge of cooking.

Finally, he felt ready to open his own venture, and so in August 2007, he set about realising his dream.
Now, over a decade later, Dan has had the

chance to hone and accumulate his skills, learning along the way, and is happy to welcome people to his and Marks relaxed fine dining establishment.