Mark Mills’ long-time love affair with food and wine is the result of being empowered by Australia’s greatest chefs including Peter Doyle, Jacques Reymond, Ian Curley early in his career. These remarkable opportunities for Mark to experience the doyens of Australia’s culinary culture ensured his life’s journey within the hospitality sector would equip him with a sound grasp of what is required to create fine food – that simple, yet often omitted, ingredient: LOVE!
Mark relishes every opportunity to source like-minded suppliers who also aspire to exacting standards within their businesses. He has assembled a selection of hand-picked staff to fulfill his benchmark of service. He applies this same methodology to his trainees and hospitality students from the local Grammar School. Community participation is very important for Mark & Ruth, in particular their benevolent involvement within the local community resulting in over $230,000 being raised through fund-raising events by The Plough @ Myrniong.
An evening spent at The Plough is a lesson in fine dining with perfectly matched wines amidst like-minded connoisseurs – where everyone is a local!
