An open day at the local college drew Mark Brankin to a career as a chef.

“I liked the sound of the course and went for it,” he says. And he’s glad he did. Now, as the youngest executive chef at Baildon’s Marriott Hollins Hall Hotel & Country Club, the 26-year-old spends his days overseeing the catering operation to satisfy the palates of guests and visiting diners.

Mark creates a range of dishes, many made from locally-sourced food, including Boroughbridge rib eye of beef, Bolton Abbey lamb rump, and locally-reared, corn-fed chicken with carrot and swede. Desserts include bread and butter pudding with orange ice cream, and liquorice parfait with poached baby pears.

“We make our own ice cream,” says Mark, “Most of our food is home-made.”

Mark’s 13-strong team of chefs run the hotel’s two restaurants – the recently-opened contemporary brasserie Zest, and the one-AA rosette gourmet eatery Heathcliff’s, as well as preparing main meals and light snacks for residents in Hollins Bar. They also prepare banquets and cater for conferences, weddings and charity events.

After studying at Bradford College, Mark began his career at Bradford’s Midland Hotel, first as commis chef then chef de partie. He later worked at the Marriott Hollins Hall, becoming junior sous chef and helping the fine dining restaurant gain its AA rosette.

He then moved to Shibden Mill in Halifax, helping to secure two AA rosettes, and was later appointed head chef for Anthony at Flannels in Leeds where, under his leadership, the restaurant were awarded a Michelin Bib Gourmand.

While there, Mark was involved in catering at special events for high-profile clients such as Louis Vuitton and Paul Smith. He is thrilled to be back at the 122-bedroom hotel on Hollins Hill, part of the international Marriott chain. “It has changed a lot since I was last here – it is a challenge and quite stressful at times but worth it. I’m really enjoying it.”

He adds: “We have a really good team in the kitchen – we all get on well, there is a really good atmosphere. After work quite a few of them go out together, and I join them when I can. it is like working with good friends.”

Mark lives with fiancee Claire, a student paediatric nurse. At home in Eccleshill, Mark relaxes in front of the TV, watching – among other things – his favourite celebrity chef, Gordon Ramsay. “I respect him – he’s not just a personality, he’s a proper chef and really can cook.”

He can regularly be found with his nose in a cookbook. “I love trying new methods and finding out more about different foods – the thing about cooking is that you never stop learning.”

His own tastes are simple and hearty. “I like comfort food – shepherd’s pie, meat and potato pie, very traditional dishes, and I enjoy Chinese food.”

Having achieved so much at such a young age, Mark hopes one day to fulfil his dream of owning a restaurant. “It would be fine dining – very upmarket.”