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Mark Lloyd

@realmarklloyd

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Pan slinger, fire wrangler.
Founder of @8.plates & Going Analogue
Cooked on your telly box
Eats lots, lifts metal
Cooked worldwide
⬇️ Join the journey

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8 PLATES IS GOING ANALOGUE.
I’ve talked about it. Planned it.
Probably overthought bits of it.

Now I’m building the bloody thing.

An off-grid kitchen.
British produce.
Fire.
People.
Stories.

A kitchen with no walls and no fixed address.

The crowdfunder is live.

Back it if you can.
Share it if you can’t.

Hospitality has no walls.

Full story coming.

🔥 Link in bio.

#8plates
#goinganalogue
#crowdfunder
#livefirecooking
#britishfood by @realmarklloyd

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2 months ago

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3 years ago

You ever had Maitake? It tastes so good smoked over wood and paired up with sweet baked onions, confit garlic cooked peas, chive oil and charred coconut ash.
Just another dish we put together for our guests at 8 Plates, wonder what will be on the menu next time?!?!
Give me your ideas in the comments, you never know we might just make it!
By now you should know how to find tickets….. by @realmarklloyd

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3 years ago

I’m taking @8.plates to the coast!
For one night, for 40 guests, 8 courses, including the best from our exceptional coastline, including the world famous @colchesteroysters and what’s even better, I’m serving it all from there.

Link in my stories, don’t miss out! by @realmarklloyd

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3

a day ago

40 seats. One night. Mersea Island.
On 30th October I’m taking 8 Plates to @colchesteroysters for an 8 course British Coastal Dinner.

Colchester Oysters, Lobster, Turbot, seaweed, Venison(yes, I know), fire, ferments and a few other bits I’m still working on.

A menu about our coastline, the people producing from it, and what happens when you give me access to some seriously good seafood.

Just 40 seats, that’s it.

Full menu, details and booking link are in my stories.

#merseaisland
#colchesteroysters
#britishseafood by @realmarklloyd

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2 days ago

Here are the amazing cooking duo Chef Mark Lloyd & Nutritionist Eva Humphries at the Moreton Show in the Food & Drink Theatre cooking up some prepared Venison, Rabbit & Pigeon (prepared by Richard Baldwyn - Lower Compton Farm Shop) to an packed audience.

#marklloyd #evahumphries #moretonshow #gamecooking taken in Moreton Show by @realmarklloyd

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6 days ago

This is my job….

Caught by me about 20 feet from where I cooked it.

Lunch at Pittleworth Trout Lakes.

Doesn’t get much fresher than that. 🎣🔥

When it’s this good, don’t mess with it and don’t fuck it up! by @realmarklloyd

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10 days ago

For all of you that complained about the dry, hot weather, I hope you’re happy now, see what you did!?!
I’ve had to make this flank steak noodle bowl to warm up!
#chef
#winter
#makeittasty
#realfood by @realmarklloyd

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17 days ago

What a weekend!
Friday- @ludlowfood to teach outdoor cooking classes on the awesome @kadai.uk firebowls, with some lovely people.
Onto the lovely @nethertonfoundry who I quizzed about pans and obviously bought one. Then onto @sytchfarmstudio, bought a gorgeous cheese knife named “Appleby” after the dairy, so it was only proper that I went straight to @applebyscheese and grabbed a fistful of their incredible cheeses.
I also met @jackclarkeartistblacksmith and bored him to death about my wanting to make an axe!
Then taught 3 classes during the day; chicken jigsaw, Seafood in a bag and setting fire to veggies.
Saturday-Quick run across to Surrey to cook a BBQ for 30 guests at their home for a birthday celebration. Good chat with @tomlavellebbq over at @grillguru.uk.
Sunday- back to Ludlow to cook another 2 masterclasses, incidentally the place that hosted my first ever cookery demonstration in 2007, time has flown and it’s been mostly fun!
Monday-Then to Suffolk to meet up with @wholefoodwarrior for a farm visit.

Lots of great chats with people about the crowdfunder too, if you’re interested, you know where the links usually are, if not, comment and I’ll tell you.

If I said “Hi” and haven’t mentioned you, sorry my brain is scrambled today! 🤣

What did you lot get up to this weekend, was it as chilled as mine? 😉

Spent this morning scrubbing out my @yeti coolers and tidying up.

Pics;
1- Netherton Foundry and there addictive pans
2- Outdoor cooking in the castle kitchen
3- Me, hanging around in damp, dark places
4- Shorthorn Cote de Bouef on @flintandflame_uk plancha.
5- Suffolk chair with a view.
6- Tailgate Appleby cheeses, @messermeistereurope Adventure knives, our normality!
7- Jetwashing chillers
8- Organisation had returned.
9- Beautifully handcrafted Appleby knife meets cutting edge temp tech by @typhur_uk by @realmarklloyd

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20 days ago

We all love a bit of fermented food, full of flavour and great for your digestion and gut health, so here’s a simple recipe you can start right now!

This is a bit of a longer project with a very simple start, you just need patience!
I’ll put the second half up as soon as the Greengages are ready to spend either some time in a dehydrator, low oven or a windowsill, to semi dry them in the most British version of Umeboshi, let me know if you’ve ever tried to make them!

Method:
-Grab a clean jar, some coarse salt and your choice of plums or Greengages.
-Weigh and wash your plums or greengages, I didn’t dry mine, helps the salt to stick.
-Weigh 15% of your total fruit weight out in salt.
- Layer in the fruit, dust with some salt and repeat the layers until all the fruit is packed in the jar.
-Press down the fruit so they start to release their juices.
-Leave at room temperature in a place out of the sun, until they are all under the liquid and starting to bubble.
-Once the bubbles appear, remove the weight and I filled sandwich bag with water and placed in the jar, this keeps all the Greengages under the liquid and then pop in the fridge for 5-6 weeks!

Follow along and come back to see the next stage!

#fermentedfoods
#umeboshi
#britishfood
#chef
#guthealth by @realmarklloyd

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2 months ago

When @donhawkley_ceramics makes you your very own bowls for @8.plates and @wholefoodwarrior bucks them for her brunch and @oaktreealpacas before I even get chance to use them….
In fairness, her marinated tomatoes and Buratta looks incredible in them!! by @realmarklloyd

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2 months ago

Fishermen are the farmers of the sea.

Long hours. Low pay. Dangerous work - harvesting an enormous, unpredictable monster soup!

The @swsardinefestival wasn’t just about cooking fish over fire. It was a celebration of our fishing communities, the people who risk everything to feed us, and the importance of sustainable British seafood.

I’m even learning to like Sardines now!

#britishfishing
#sustainableseafood
#sardines
#firecooking
#food taken in Brixham by @realmarklloyd

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2 months ago