Mark, 30, was previously senior sous chef at the award-winning Star Inn in Harome, the White Rose Awards Yorkshire Pub of the Year 2012.
Born in Maidstone, Mark gained NVQ qualifications at East Kent Catering College, Broadstairs, and later worked as a commis chef at the Michelin-starred Le Gavroche Restaurant in London’s Mayfair.
He has also worked as sous chef at The Lime Tree, Lenham, and senior chef de partie at Eastwell Manor, Ashford.
Twice a Gordon Ramsay Scholarship regional finalist, Mark is working alongside Dave Clokey and Paul Jowett, head chefs at The Fleece and Craven Heifer, to further enhance menus.
He said: “The accent will continue to be on the use of fresh local seasonal produce, served as simply as possible, not over-complicated. I am relishing a new challenge in a new area.”
The Fleece has also taken on a new head pastry chef, Ben Rawson, who has moved from Rudding Park Hotel, Harrogate, having previously worked in Dubai, London and other leading Yorkshire hotels.
Well Fed Pub Company director Craig Minto, 31, said: “We continue to strengthen our kitchen brigade.
“Mark and his team are creating what will be our best menus to date, a vital step in our ongoing mission to establish Addingham as a recognised food destination.”