MARK MCCABE
Head Chef, Henrock by Simon Rogan at Linthwaite House, Cumbria
Hailing from the small village of Tannadice, around 20 miles north of Dundee, Mark McCabe was first inspired to cook by his mum, who previously owned a restaurant. Throughout his childhood, she was constantly cooking or foraging for ingredients, an early influence that shaped his deep connection to food and the land.
Mark honed his skills at Hugh Fearnley-Whittingstall’s River Cottage before becoming head chef and later co-owner of The Ethicurean in Somerset, which was awarded a Green Michelin Star for its commitment to sustainability.
He has since moved to Windermere in the Lake District to lead Simon Rogan’s Henrock restaurant as head chef, where his produce-led and environmentally conscious approach continues to flourish.
In 2025, Mark competed in Great British Menu, representing his native Scotland during the show’s 20th anniversary series. He won the Scottish heat against fierce competition, securing his place in Finals Week. Throughout the competition, Mark showcased his technical skill, creativity and unwavering passion for food.
From an initial pool of 32 chefs, just eight regional finalists advanced to compete for the opportunity to present a course at the final banquet, held at Blenheim Palace. Although Mark narrowly missed out on securing a final course, he finished in fourth place and was awarded the canapé course. He served thistle-shaped tuiles filled with creamy venison parfait, opening the 20th Anniversary Great British Menu banquet in style.
Local produce and sustainability are central to Mark’s philosophy. His cooking is both inventive and deeply rooted in nature, creating an immersive dining experience that celebrates the journey from garden to plate.
For further information about Mark McCabe and Henrock, visit: https://www.henrock.co.uk
About Henrock:
Set within the contemporary country house hotel Linthwaite House, Henrock by Simon Rogan opened its doors in October 2019. With sweeping views across Lake Windermere, Henrock highlights natural, perfectly seasonal ingredients in a relaxed, informal setting. The name derives from a rocky outcrop on the lake, known as ‘Hen Rock,’ which is sometimes visible from the Linthwaite House terrace. Every dish at Henrock utilises produce from Our Farm as well as from loyal suppliers based across the region. However, in a step away from Simon’s other restaurants, the focus is loyally and deeply rooted in British cooking and ingredients. Henrock also leans heavily on techniques and produce discovered on the team’s travels around the globe. This includes influences from Asia, where Simon opened outposts of Roganic and Aulis, which opened in 2019, followed by The Baker & The Bottleman, Hong Kong, in 2022, and ION Harbour, Malta and Aulis Phuket, Thailand, in 2023.
@henrocksimonrogan
For further information and news about Simon Rogan and Simon’s restaurants, please visit: https://www.simonrogan.co.uk or follow @rogan_simon