4 Stunning Dishes From 2 Different Restaurants with Chef Mark Poynton
Step inside Caistor Hall and The Ancient Shepherds in Norfolk, and Cambridge, with chef Mark Poynton as he reveals how he runs two restaurants, cooks nose-to-tail, and why chasing Michelin stars is the wrong goal.
In this episode of The Staff Canteen, we spend time with Mark Poynton, chef-owner of Caistor Hall Hotel and The Ancient Shepherds, two restaurants in Norfolk located 52 miles apart — and worlds apart in style.
At Caistor Hall, Mark delivers a refined dining experience rooted in British produce, seasonal cooking, and technical precision. At The Ancient Shepherds, a 500-year-old pub, the focus shifts to bold flavours, open kitchens, and comforting classics executed at a high level.
Across the film, Mark and his team showcase dishes including Norfolk black chicken, local cheese from North Norfolk, hogget with haggis and neeps, and cured cod with burnt citrus and ponzu — revealing the thinking, preparation, and philosophy behind each plate.
Mark also shares his honest views on Michelin star dining, why perfection matters more than accolades, and why many chefs fail to taste their own food.
🎥 What you’ll see:
Behind the scenes in a Norfolk fine dining restaurant
A contrasting pub menu cooked with Michelin-level discipline
Chef interviews and real kitchen workflows
Ingredient-led cooking rooted in British produce
Whether you’re interested in luxury dining in Norfolk, chef-led restaurants, or the reality of running multiple kitchens, this is a rare, unfiltered look inside a modern British operation.
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Chapters
0:00 – 0:13 – Intro
0:13 – 0:39 – History
0:39 – 2:28 – Norfolk Black Chicken
2:28 – 5:45 – Binham Blue, Granny Smith
5:45 – 6:19 – Chasing a Michelin Star
6:19 – 6:40 – Ancient Shepherds
6:40 – 11:18 – Roasted Hogget
11:18 – 12:24 – Seaweed & Orange Cured Cod
12:24 – 12:40 – Outro
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