It marks a return to the Cambridge food scene for Abbott, who cooked alongside Daniel Clifford for 14 years at the two-Michelin-starred Midsummer House.
Abbott joins from Aqua Shard in London, where he was also executive chef.
Margaret’s announced the appointment on Instagram, saying it was ‘incredibly proud to welcome Mark Abbott to Margaret’s as our Executive Chef’.
‘Following an outstanding tenure as head chef at Midsummer House, and most recently as executive chef at Aqua Shard in London, Mark now joins Margaret’s to lead the kitchen team.’
Abbott will work alongside Sam Carter, co-founder of Margaret’s, and head chef Seb Mansfield.
Carter opened Margaret’s with his wife, Alex Olivier, in June 2025 as the sister restaurant to the Michelin-starred Cambridge based Restaurant 22. Margaret’s is a modern British bistro focused on locally sourced produce, offering shared and set menus built around seasonal ingredients.
The restaurant said Abbott’s cooking philosophy was a natural fit for its approach, describing his style as centred on ‘exceptional local produce, ingredients at their seasonal best, and food that is thoughtful, generous and, most importantly(!), delicious.’
Abbott joined Midsummer House, as a chef de partie in 2010 before becoming head chef four years later. In 2018, chef-patron Daniel Clifford announced that Abbott had become a business partner.
He has also worked under chefs including Andrew Fairlie at Gleneagles and the late Paul Kitching at 21212.
Originally from County Antrim in Northern Ireland, Abbott reached the finals of the 2016 series of BBC Two’s Great British Menu, after recording what were described at the time as the highest-ever marks in the show’s heats.
‘We couldn’t be more excited for what’s ahead, and we look forward to welcoming you to the table,’ the post concludes.