About the Chef

Mark Streeter’s career has been forged by working in some of the most respected establishments in the UK including The Savoy and St James’s Club in London.  At Dart Marina, Dartmouth, Mark has combined this experience with his passion for Devon ingredients, to create fabulous food which truly reflects seasonal cooking at its very best. 

Typically Mark will prepare Start Bay hand-dived Scallops, Farmer Phil Bond’s Lamb, or a Belly of Poole Farm Pork.  Mark’s philosophy is not to overcomplicate – but to allow an ingredient which is perfect in both flavour and texture to shine through.  In the South Hams area, Mark has an abundance of local suppliers to choose from and his determination to produce outstanding food is something which is recognised by all who eat at Wildfire Bistro or The River Restaurant, Dart Marina.    

Very much a part of the local food scene, Mark has demonstrated at Devon County Show, where this year he prepared a local Devon Lobster – the resulting dish of Lobster with Potato Salad and Mango Salsa was a superb example of Mark’s talent.  Mark recently welcomed a party of school children from Whiterock School, Paignton to Dart Marina where  the students, all aged around 10 years old, learnt how to run a restaurant including choosing local food, preparing ingredients and cooking alongside Mark and his team.  Central to the experience was sourcing local ingredients and meeting producers before deciding what to cook – Mark’s enthusiasm for the area, its produce and his profession is infectious!