Tastes of Bedfordshire Mark launched

Launched on 16 November at Barnfield College , the new “Tastes of Bedfordshire Mark” will put the spotlight on shops and restaurants which use a good proportion of “local” ingredients in their products and meals.  Among those eligible will be Moreteyne Manor Country House Restaurant where good food and a relaxing atmosphere are top of the menu.

Moreteyne Manor dates back to 1562 and is set in picturesque gardens in the heart of Bedfordshire, providing the perfect setting for renowned chef and owner Mark Hickman.  

Food is created with flair offering modern English, with a slight French origin that comes from Mark’s classical training and with influences from Europe and further afield.  That training began at an early age for Mark with his mother, an excellent cook, and then on to College.

Mouthwatering dishes such as loin of Bedfordshire lamb with a cream artichoke sauce, grilled black marlin steak with ginger vinaigrette and smoked haddock wrapped in bacon served with a lightly parsley sauce give a flavour of the menu choice.

 As Head Chef at Champneys at Tring Health resort for 15 years Mark gained great experience of the fast lane including appearing on TV and radio and writing Champneys Cook Book.

 This is where he met his wife Jacqui and the combination of their skills in catering and hospitality led them to Moreteyne Manor 10 years ago and the thriving hospitality business it is today.

 Moreteyne Manor offers a country house welcome for functions from weddings and naming ceremonies to business conferences.  Whenever groups of people need to get together they will find the perfect spot here with a choice of two beautiful function rooms and a marquee in the picturesque garden during the summer.  They offer a personal touch and attention to detail that is a real winner with customers.

 Mark says:  “We aim to create a relaxing atmosphere with the minimum of fuss.   We offer our customers a unique setting to enjoy good food and wine in an informal restaurant .  And as far away from the traditional stereotype of moody, stormy chefs as I can get!”

 The menu reflects the seasons, with a specials board devoted to what is in season at the time.  Mark says:  “Strawberries taste their best when they are in season rather than the varieties available all year round and that is true of so many of our favourites.  So why not make the most of the best ingredients available in season.”

 An enthusiastic supporter of “Tastes of Bedfordshire”, Mark says “It is important to make people aware of local producers so that we know what is available and where we can buy it.  Tastes of Bedfordshire is putting local restaurants in touch with local suppliers and that can only be good for us all.”  Woburn Country Food are Mark’s suppliers of choice for meat, pork, beef and venison and local honey is a great favourite, used in a variety of recipes including honey pork and wild mushroom suet pudding.  

 Mark thrives on the buzz of running his own restaurant and the fact that he is the person in control.  At the heart of this is a belief that things should be kept simple.  Good raw ingredients, imaginative menus, a warm welcome and relaxing atmosphere are the “proof of the pudding”.  And the puddings at Moreteyne Manor are just delicious.

 Featured in the Michelin Guide and an award winner in The Foodie Guide, Moreteyne Manor offers a unique venue and Mark sees “Tastes of Bedfordshire” as an added ingredient to success.