Mark Birchall

Executive Chef, L'Enclume, Cartmel, Cumbria.

Trained in Spain at El Celler de Can Roca. With brothers Joan, Josep and Jordi – head chef, head sommelier/maitre d' and head pastry chef'.

Mark Birchall, won the 2011 Roux Scholarship age 29 in his fourth and final year of entry, he beat five other finalists in a close-run competition held on the 18th April at Westminster Kingsway College.

His version of the classic Veal Orloff, a boned and stuffed rack of veal, impressed the judges. Michel Roux Sr commented afterwards:  “Mark was a clear winner, his dish was excellent, well seasoned and the cooking of each ingredient was bang on.  After three previous times when his name wasn’t called he could have given up but his perseverance has paid off, he has honed his skills and shown great determination to succeed, this is what being a Roux Scholar is all about.  Well done!”

As head chef Mark Birchall runs the kitchen team at Simon Rogan's L'Enclume with precise purpose and belief. The passion for the best ingredients, great cooking is reflected in the comments on the website. "There is obsessive attention to detail and thirst for technique, using the very best ingredients that the earth can provide. We go beyond what is necessary because we are in love with what we do."

This passion and purpose has clearly been instilled in the whole team and it's no co-incidence that 2014 winner Tom Barnes trained under Simon Rogan and Mark Birchall.

Mark Birchall


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