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Marc Booth has a diverse culinary background with over a decade of experience in various kitchen roles. Currently serving as Chef de Partie and Senior Sous Chef at The Mere Golf Resort & Spa since September 2012, Marc has honed skills in high-pressure environments. Previous positions include Commis Chef at The Rope and Anchor from September 2010 to September 2012, and Kitchen Porter at The Plough and Flail from September 2009 to September 2010. Early experience includes a brief tenure as Able Rating in the Royal Navy in early 2009. Marc's culinary education was completed at South Trafford College from 2006 to 2009, following foundational education at Wellington Road in Timperley, Altrincham, Cheshire, from 2001 to 2006.