Hi, I’m Mark

Man with hands resting under chin, wearing a white shirt, sitting against a dark wooden background.

A bit about us…

We arrived in the year 2005 with a simple yet ambitious idea and a blackboard that served as our makeshift menu. At that time, we had only one additional chef on board, along with a painter and decorator, and our cousin who helped wherever needed.

It was a soft opening, during which very few knew about our background and we intentionally kept it that way.

Remarkably, after just six weeks, we received a glowing review in Saturday’s Telegraph, and a mere six months later, we were awarded a prestigious Michelin star.

Since those early days, we have gone from strength to strength, consistently striving to improve our offerings and dining experience. We have weathered the storms of financial crises, recessions, credit crunches, and the challenges posed by Covid.

Each of these experiences has ultimately brought us closer together as a couple, as a family, and as a team. We sincerely hope to have the pleasure of welcoming you to The Masons Arms.

See you soon.

Meet the Team

At The Masons Arms, each team member contributes significantly to the efficient operation of our kitchen, restaurant, and bar. We greatly appreciate our committed staff, and here are a few key individuals:

Chef preparing dishes in a kitchen with bowls and plates on a counter, visible through a pass-through window, black and white image.

  • Having spent 18 years with Michel Roux, 13 as head chef, at The Waterside Inn and a further 3 1/2 years at Cliveden, Mark and Sarah thought it was time to start their own business and the Masons Arms here in Devon.

    Knowstone was chosen as the perfect location. Our vision was to create a first class dining experience in a casual setting. A Michelin star soon followed which has now been held for 20 consecutive years.

    Mark takes pride in the many young chefs which he has trained whilst coming through his kitchens. His ethos is to work with the seasons creating classically based dishes, using fresh local produce and suppliers wherever possible.

Chef in a kitchen preparing a dish, wearing a white uniform and a cap, with plates and kitchen utensils visible in the background.

  • Local lad Billy joined the Masons Arms following college and work in restaurants in the surrounding area.

    Initially part time, progressing to full time, Billy is Mark's right hand man and trusted number two in the kitchen. Billy’s hard work, skill and dedication shine through in his cheerful personality and his bread is to die for!

A person standing in front of a rustic fireplace holding a wine glass, surrounded by logs and candles.


  • Who raises 3 daughters and starts a new business? Sarah Dodson along with her husband Mark! They both set up their own business, in 2005 The Masons Arms.

    Sarah’s drive, smile, charm and calm management style are fundamental to the success of the Masons Arms.

    Sarah manages everything front of house, from the bar to the restaurant and linking this side of the business to the kitchen.