Mark Young was born in the little hamlet of Atherfield in east Wight. He trained at the IOW college and commied at the Chequers Inn in the early 1990's before joining the QE2 as a commis chef to gain experience and travel the world. After three years he returned to the Island and has worked and run various Island kitchens including the Four Seasons at Wroxall and the Windmill Hotel in Bembridge. In 2002, he set up his own company and his first contract was the prestigious BSC catering facilities. He offered fine dining alongside simple suppers; sailors packed lunches and annual balls, with 230 for dinner and 600 for a 1am breakfast!

Mark and Lian have been involved in the restaurant since October 2004, working closely with the previous head Chef Chris. Mark took over in December 2005 as owner and head chef. Mark's dream has been to run his own restaurant and work with the fabulous produce available on the island. His aim is to carry on building on the quality reputation Chris has set for the restaurant and to serve the dishes our regulars have grown to love.