EXPRESS The
Wednesday, February 7, 2018
Locally owned and proudly independent
Chef Mark Cooper and wife Simone at Camp 64, Dimbulah.
Putting Dimbulah on the map By Rebecca Wallis
From cooking for Prince William and Kate Middleton to cooking for the country folk of Dimbulah, British chef Mark Cooper is causing a food revolution on the Tablelands with people flocking from all over the Far North to get a taste of what he is serving up. The Michelin star chef took over the café at Camp 64 on Dimbulah’s main drag in November last year offering a standard of food usu-
ally reserved for expensive big city eateries. It’s an unlikely place to find the former head chef from one of the UK’s most prestigious restaurant businesses, but he couldn’t be happier. “I saw a gap in the market here for really, really, good cooking,” he said. “Anywhere in the world there’s a gap in the market for really good cooking. It doesn’t matter where you are, it matters what you do. And the home made stuff, no one does that anymore.
We’re the last of a dying breed.” Mark trained under one of the UK’s top three Michelin star chefs, Michael Wignall, eventually taking over his job as head chef at the Devonshire Arms. The food is top of the range, contemporary and cooked to perfection – and good enough for royalty. “When Kate and Will got married, they came to the Island of Tresco and I cooked for them,” says Mark.
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