Mark Abbott
Mark Abbott, Executive Chef at Aqua Shard, brings a wealth of experience and a deep-rooted passion for British cuisine to one of London’s most iconic dining destinations.
Originally from Northern Ireland, Abbott’s culinary journey began with a formative work experience at a local hotel, which ignited his passion for the kitchen. This early exposure led him to work under some of the UK’s most esteemed chefs, including Michael Dean in Belfast, Andrew Fairlie at Gleneagles, and Paul Kitching at 21212 in Edinburgh. These experiences honed his skills and instilled in him a profound respect for seasonality and precision in cooking.
In 2010, Abbott joined the two-Michelin-starred Midsummer House in Cambridge as a chef de partie. His dedication and talent saw him rise to the position of head chef by 2014. During his tenure, he played a pivotal role in maintaining the restaurant’s esteemed reputation and was later made a business partner, reflecting his significant contributions to its success.
Abbott’s culinary philosophy centers on celebrating British produce, emphasizing seasonality and employing refined techniques. He believes in telling the story of Britain’s rich agricultural heritage through each dish.
As Abbott explains, “Working with exceptional suppliers like The Wild Room, who provide us with foraged wild mushrooms and fresh truffles, Aubrey Allen, renowned for their ethically sourced meats and Royal Warrant status, and Neal’s Yard Dairy, champions of British and Irish farmhouse cheeses, allows us to bring the best of the UK’s culinary heritage to the table.”
At Aqua Shard, Abbott continues to showcase his commitment to British cuisine, crafting menus that honor the country’s diverse ingredients. His dishes reflect a harmonious blend of elegance and approachability, offering guests a dining experience that celebrates the best of British culinary traditions against the backdrop of London’s breathtaking skyline.
