Meet the team: Mark Williams

What is your role at Leiths?  

I am a senior class teacher. My role is to deliver the course to our Culinary Diploma, through demonstrations and in-class teaching. I am directly responsible for several students but teach the whole cohort of students. 

What did you do before you worked at Leiths?  

I originally worked for Royal Mail. But after 28 years working through the ranks to senior management, I left to pursue pastures new. I enrolled on the Three Term Diploma at Leiths for the 2004/5 year.  

After Leiths I worked for a catering company as it offered me flexibility and variety. Weddings, parties, anything but the company also did team building using food as the medium.  

Teaching many people from various backgrounds from companies such as Apple, Pepsi and Network Rail to oil drilling teams from Shell or BP, I found I enjoyed the process of teaching people new skills. A bit of private cheffing and tutoring also added to the mix. It was in 2010 that I returned to Leiths as a freelance tutor and from there I haven’t looked back. 

Don’t overthink this! Favourite herb?

Thyme. An underrated herb. Great in stews, stocks and roasts. Easy to grow and keep as one of your window-sill herbs. 

Tell us your top three carbs and rank them in order:  

1. Potatoes (in any form) 

2. Pasta  

3. Bananas 

What’s your go-to easy Monday night dinner?  

Cherry tomatoes and feta, garlic, olive oil and thyme (of course), baked in the oven. Combined to make a great sauce and then pasta (any shape) added to make a delicious pasta dish. I think it was a lockdown classic on social media. 

What’s your ‘can’t live without’ pantry staple?  

HP Sauce 

What’s a restaurant you’ve always wanted to go to?  

The Ledbury – I have heard nothing but exceptional reviews.  

Favourite pasta shape and what sauce should we pair it with?  

Trofie – simply served with pesto, sliced new potatoes and green beans.  

What’s your most-splattered cookbook?  

Delia Smiths’ Complete Illustrated. My first grown up cookbook, which I still go to. 

What’s your most-loved kitchen utensil?

I am old school so a good old wooden spoon.