Oinking good welcome for new chef
The talented team at Ottery St Mary’s ethical restaurant Rusty Pig has been swelled further with the addition of new resident chef, Mark Russell.
Mark brings with him many years of experience cooking at a number of East Devon establishments, and will be adding his own creative spin to the Rusty Pig menu. He said:
“I’m thrilled to be back working in my home town of Ottery St Mary with this opportunity to join such a unique establishment.”
Mark says he loves the fact that everything served up at Rusty Pig is made on site. “We’re always taking things back to basics, starting from scratch with locally sourced ingredients and serving up truly innovative food.
Ottery born and bred, Mark attended Ottery Primary School and The Kings School. He worked in a variety local pubs and restaurants including the Hare and Hounds at Putts Corner, the Red Lion in Axminster and the Otter Inn at Weston before landing at the Railway in Honiton for eight years. Here he developed a love of creative cooking with an emphasis on locally sourced ingredients. His first experience of the Rusty Pig came with the restaurant’s signature dish.
Mark explained: “While I was cooking at the Railway, one of the popular ingredients we used in dishes was Rusty Pig black pudding. I always thought it was amazing and when I saw a position had become available at the restaurant, I was intrigued enough to get in contact. The rest, as they say, is history.”
He says it’s been a steep learning curve so far. “I’ve discovered the joys of smoking and curing and I’ve been getting to grips with goat meat – not curried as you might expect, but as an ingredient for pizza toppings. I also enjoy watching Robin and Fran Lea doing butchery - they’re both real masters.”
Robin is pleased as punch with the appointment. He said: “Mark is proving to be a real asset to the team and I’m thrilled that he decided to join us. His expertise as a chef has already freed me up to work on some new developments for the Rusty Pig – so watch this space.”
