Meet head chef Mark Jarvis

Blueprint Café is delighted to introduce Mark Jarvis, who joined in April 2012 from Michelin-starred Texture Restaurant in London, where he worked under head chef and owner Agnar Sverrisson.

Mark’s background includes time spent at Michelin-starred The Lords of the Manor under Toby Gill, The Thatch in Thame and D&D’s restaurant Sauterelle where he worked under Robin Gill.

One of Mark’s major influences is Raymond Blanc of the two Michelin star Le Manoir near Oxford. Mark spent three years working for Raymond, a period that inspired his passionate commitment to using only the finest ingredients at the peak of their season.

Mark’s menus for the Blueprint Café showcase this commitment via deceptively simple yet innovative dishes that draw on his classical training and demonstrate his belief in the quality of the ingredient above all else. His main courses to share for example are rustic dishes inspired by home cooking traditions from all over Europe, such as roasted lamb rump, braised neck, flageolet beans and wild garlic or grilled sea bream, with baby squid, tomato, basil, olives and bouillabaisse.