From weddings, to mediaeval banquets and afternoon teas, food plays a big part here at Coombe Abbey, and the success of it is all down to our wonderful Head Chef, Mark Constable.

For the last 12 years Mark has been serving up our finest dishes, ensuring that everyone’s taste buds are tantalised and intrigued by the amazing local ingredients and flavours of Coventry and Warwickshire. To help give you a better insight into not just our food but the man who creates it, we recently sat down with Mark to ask him a handful of questions. So, dig in…

What can families expect to enjoy on Mother’s Day?

With a choice of either roasted beef, pork tomahawk steak or succulent lamb shoulder, your family will be spoilt for choice this Mother’s Day. Plus, each of these meats will be served with golden potatoes, seasonal vegetables and Yorkshire puddings – all finished with a divine red wine jus.

We’ve heard about the We Cook, You Carve – can you tell us more?

We Cook, You Carve, is all about enjoying a Sunday Roast without having to worry about the washing up! Choose from your choice of meat, carve it yourself and pile on the trimmings. We wanted to create an ‘at home’ atmosphere, where family can get together and enjoy a nice family meal.

Can you describe an average day for you in the kitchen?

BUSY! But also very different and always varied. I’m very lucky that I get to cook and prepare for so many types of events, from weddings, to lunches and afternoon teas. The best part of it is using the different seasonal ingredients in creative ways.

What’s your favourite dish at Coombe Abbey?

There are too many to mention! If I had to choose a favourite dish, it would be fish-based – I just love working with fish. I especially enjoy playing with flavour pairings – at the moment I like using Asian spices with a British twist, for example, monkfish with saffron, curried potatoes and cauliflower purée.

What can we look forward to in the upcoming months?

Spring is here, and that means new seasonal ingredients. From lamb, to asparagus and even fresh rhubarb – I can’t wait to get stuck in. In fact, I love spring and the new produce it brings, especially when thinking about the Easter events coming up.

If our chat with Mark has got you tempted to sample the cuisine of Coombe Abbey, then be sure to check out our full selection of restaurants and bars and book a table, so that you can fully immerse yourself in the Coombe dine with me experience.