Mark Dodson

About

Early Culinary Influences

Mark Dodson’s earliest culinary memories revolve around his family’s appreciation for good, home-cooked food. His parents’ adherence to a “don’t waste” mentality, influenced by their experiences during World War II, instilled in him a respect for ingredients. He recalls enjoying dishes like braised heart and lamb neck suet pudding, which were staples in his family’s kitchen. These experiences taught him the value of making the most of ingredients, a philosophy that continues to shape his cooking today.

Professional Journey

Dodson’s journey in the hospitality industry began at sea, where he worked on a North Sea ferry following his brother’s footsteps in the merchant navy. After graduating from Colchester Catering College, he embarked on a series of culinary roles, including positions at the InterContinental (now Radisson) in London and the Old Court House hotel in Jersey. It was at Michelin-starred establishments like Le Talbooth and The Waterside Inn, where Dodson honed his skills under renowned chefs like Michel Roux, that he truly developed as a chef. His experiences taught him the importance of teamwork, seasonality, and consistency in delivering exceptional dining experiences.

Dodson’s journey eventually led him to Devon, where he and his wife, Sarah, opened their own establishment, The Mason’s Arms. Located in a picturesque village, this pub with a fine dining restaurant attached quickly gained acclaim. Within six months of opening, they were awarded a Michelin star, which they have retained ever since. Dodson’s approach to cooking at The Mason’s Arms is rooted in British and French classics with a modern twist. He emphasizes good food that is unfussy, showcasing the finest local ingredients and celebrating the annual rhythms of rural Britain.