NEW TWIST TO OLD FAVOURITES
Meet the new head chef at Mr Jones and Me
THERE’S a new head chef in the kitchen at Mr Jones and Me - but he’s no stranger to Noosa. Marcus Denby, who rides a Harley, sports some amazing tattoos and enjoys being creative in the kitchen, is loving his latest gig.
Formerly from the UK, Marcus has worked in a variety of local kitchens over the past seven years, including Wood Fire Grill, Rump House and Pier 11.
We caught up with Marcus hard at work on his 48th birthday and asked what brought him to Australia.
“I backpacked up the east coast of Australia 30 years ago, although I didn’t get to Noosa then,” he said while sitting front of house after a busy lunch shift at Mr Jones and Me.
“I moved my family here in 2012. I’d been running a gastro pub in the UK’s Lake District for 10 years and when
Australia was looking for chefs I put the pub on the market.”
Marcus said having lived in a village, he was looking for the same small-town lifestyle benefits with his move to the southern hemisphere.
“We were looking for somewhere that had that same feel. Although, where we were it rains for 11 months of the year - we didn’t want that.
“We really like the vibe of Noosa and it’s somewhere where there’s not a lot of crime about.
“Here we live in this ‘Noosa bubble’. It’s great for the kids and I was able to secure work with the amount of restaurants in town.
“Plus there’s plenty to do when you have time off.” Moving from business owner to employee was a bit of a change, he admits, but “I’m pretty easy going”.
“It’s quite refreshing to find somewhere that I feel comfortable in and I feel I can add my own touches and they have trust in me.”
However Marcus has no plans to change the restaurant’s signature dishes, although the plating may be a little different.
“We have a loyal customers who have been coming here for years and they have their favourites.
“I’m about putting great food on the plate and doing it well, and putting my twist on it.
“We are not here to attract tourists. We’re all about the locals who are a constant all year round.”
Coming from Cumbria, a rural region in the UK, Marcus said he loves using good quality local produce in his kitchen, especially quality cuts of meat - particularly lamb.
“For winter I’m adding Wagyu beef to the menu and my lamb shanks. I use the hindquarter because there’s more meat on it.”
Cooked low and slow, it’s the perfect winter meal.
“I don’t scrimp. I want people to get a good meal for their money,” Marcus said.
“In my gastro pub I was catering for farmers and they love their large meals.”
He’s also thrilled about the team he working with at Mr Jones and Me.
“We have a really good team front of house and there’s a combined total of 60 years experience in the kitchen.
“Plus the owners are really hands on. They’re always jumping in, getting their hands dirty which is great to see.”
Does he have any regrets moving away from his native homeland?
, Absolutely no regrets. ‘