A TAVISTOCK hotel recently welcomed newly appointed head chef Mark Lloyd to the town. Mark has joined Brown's Hotel, Restaurant, Brasserie and Wine Bar, from The River Cottage and has brought with him a wealth of experience . Mark, a contributing chef for the Slow Food movement in the UK, which opposes fast food and promotes dining as a source of pleasure, said: 'Living and working in the South West will enable me to source some of the freshest and finest produce in the UK. 'This enables me to produce twists to seasonal classics and create new mouth watering dishes that will compliment the already well-known eating experience renowned at Brown's today.' Mark's experience includes working alongside celebrity chefs, focusing on seasonal cooking and using the best of British farmers produce. Mark's favourite dish is preparing a Sunday lunch — on offer at Brown's until the end of June.
