A Q&A with Priston Mill Head Chef

Martin is our longest running family member here at Priston Mill as he started all the way back in October 2007.  He's been the Head Chef at Priston Mill 2011 and does an amazing job!

Throughout his years he has been a part of literally thousands of weddings, one of which was even his own! Because of this he has seen everything you would possibly think of when it comes to weddings so we pulled him out of the kitchen to have a quick chat with him.

How did you end up where you are today?

Cooking has always been a strong passion of mine and becoming a Chef was something I embarked on as soon as I could. Being able to have a hands-on job, that’s creative and social has allowed me to lead a successful career path. I began my journey at Priston Mill back in October 2007 as a Sous Chef through a contact in a previous job. I was then later promoted to Head Chef in 2011 where I was able to put my personal touch on the kitchen itself and the menus. I am still here after all this time and have an excellent team behind me that make each and every day just as different and exciting as the next as we continue to develop new dishes and continually improve the kitchen.

What valuable lessons have you learned so far in your career?

Your team is your most important asset in the kitchen. Being able to work hard with one another, rely on each other and have fun along the way makes the job all the more enjoyable.


Quality ingredients prove to produce quality dishes. Using high quality produce throughout the kitchen is highly important to me as this helps assure the highest standards are being achieved when it comes to presentation and taste.  

What is your favorite menu to cook from?

Patisserie is my passion and favored section within the kitchen, my favorite dessert to create being chocolate fondant. Our Buffalo mozzarella and tomato starter would also stand out as a strong dish for me, it’s a classic dish that allows each individual ingredient to shine in its own way. My favorite main course across our menus is the paprika chicken with borlotti beans, chorizo and celeriac. When it comes down to evening food, you can’t go wrong with our burgers!

Best advice for couples picking food for their big day?

Think of the time of the year when you get married and pick food that fits in with the season at that time. For example, during the winter months, opt for a warmer style menu, including a soup, Bath Gem Beef and sticky toffee pudding. For the warmer, summer months, choose a lighter fitting menu such as bresaola to start, Gressingham duck breast for main and chocolate fondant for dessert.

What separates Priston Mill food to other venues?

We are passionate about what we do with fresh, high quality, seasonal ingredients to produce food to the highest standards. Our menus are based around being perfectly tailored to each couple for their special day, ensuring that each and every meal is delicious and memorable. We always go above and beyond to cater for all dietary requirements – we love a challenge!