Meet the Chefs

MEET YOUR HEAD CHEF, MARK ASTBURY

Head Chef at our signature Marco Pierre White restaurant, Mark creates magic in the kitchen, producing tantalising steaks, delicious British dishes and succulent Sunday roasts at one of the most stylish dining choices in Nottingham.

QUICK-FIRE QUESTIONS

Signature dish?
Tomahawk steak, cooked medium.

Favourite restaurant?
The Ivy in London

What’s your go-to meal at home?
I’m always experimenting with healthy, family meals, including vegan dishes.

Funniest kitchen story
Cooking for 350 people at a wedding – but I cooked entirely the wrong menu! I had to stand up in front of everyone and explain my mistake. Actually, it went down very well!

Advice to a young chef?
Listen, learn and be patient.

MEET YOUR SENIOR SOUS CHEF, RAF PANEK

Well versed in signature specials, but equally comfortable with simple, straightforward dishes, Raf brings a wealth of knowledge – and delicious recipes – to Alea Nottingham.

QUICK-FIRE QUESTIONS

Signature dish?
Pan-fried scallops with celeriac puree and roast hazelnuts. Delicious!

Favourite restaurant?
Sat Bains, Nottingham

What’s your go-to meal at home?
I’m always experimenting with new dishes and recipes. It’s the perfect place to try out new ideas.

Advice to a young chef?
Work harder than anyone else. Move about when you’re young - don’t stay in the same kitchen for too long!

Chef's Tips

Cooking and seasoning the perfect steak:

Searing steak until it's caramelised will give it lots of additional flavour – an extra hot pan is essential
Always rest the steak for at least 5 minutes before serving as this relaxes the meat and makes it tender
User your fingers to judge how the steak is cooked; when rare it will feel soft, well-done will feel firm