For Mark Broadbent, the spark of a lifelong career began at the sink. At just 17, he was washing dishes in a restaurant when he first felt the infectious buzz of the kitchen. “I loved the atmosphere. By the end of that summer, I wanted to be more involved,” he recalls. By September, he had signed up for a chef apprenticeship.
“I always loved art,” Mark says. “Food gave me a way to be creative, especially in presentation. That was my favourite part – making a dish look as good as it tasted and hearing people say wow just at the sight of it.”
After five years of training, Mark qualified as a chef, cutting his teeth in an independent restaurant under the guidance of a highly skilled mentor. “He was very precise where everything had to be perfect. I learnt a lot from him. That experience really made me want to have my own independent place one day.”
His early career took him through five-star hotels, including Brighton’s iconic Grand, and a selection of De Vere hotels. Along the way, he met Carole, who had experience working in an Italian restaurant. The couple married, and opened there first restaurant in Blackburn in 1989, then later in 2003 ran the Shoe Inn a Gastro pub in Exton. But with three young children, they eventually decided to sell in 2010 to take a break and focus on family life.
Two years later, when a pub on Stoke road, Gosport, came up for sale, the Broadbent’s knew it was their chance. “The No Place Tavern known as Oliver’s Bar was in a major state of disrepair, but that was fine by us,” says Mark. “We wanted to build something from the ground up, to bring our vision to life.” After eight months of renovations – stripping cellars, refitting kitchens, and breathing life into tired walls – Bobby’s Italian opened its doors in March 2013.
“Italian food made sense to us,” Mark explains. “There wasn’t anything like it in the area at the time. I love the way Italian cooking can take something so simple combination of fresh ingredients like tomato with garlic, basil, – and make it special.” He smiles when he adds: “Our carbonara is by far the most popular dish. Sometimes it’s the classics people want most.”
From day one, Bobby’s Italian has been about quality, affordability, and a personal touch. Everything is made from scratch, from sauces to desserts, with Mark adapting traditional Italian recipes to suit local tastes. “We want to make good food accessible. Gosport has a lot of retirees and families on lower incomes, so charging premium prices wouldn’t work here. We keep things reasonable, without compromising on quality.”
That philosophy has won the couple a loyal following. Within a year, they had moved their family into the area and quickly became part of the community. “The local people really got behind us,” Mark says. “We’ve celebrated birthdays, anniversaries, and all sorts of milestones with them. It’s been wonderful to grow alongside the families who eat here.”
Over the past year, Gosport High Street has begun to feel alive again, with a wave of independent businesses opening their doors and bringing a renewed sense of community to the town centre.
“From cafés and eateries to quirky shops and family-run services, these ventures are not only offering variety but also creating a welcoming atmosphere that had been missing during tougher times. For locals and visitors alike, it’s heartening to see empty units filling up, conversations spilling out onto the street, and a real buzz returning, which is proof that independents are breathing fresh life back into the heart of Gosport,” says Mark.
Then came Covid. “It was hard, of course, but we were fortunate,” Mark reflects. “We’d already built up a takeaway side of the business, so when lockdowns came, locals already knew us for that. Takeaway is much more competitive now, but our regulars continue to support us.”
For restaurants like Bobby’s Italian, this revival has been a huge boost, drawing more people to the high street and reminding the community of the value of supporting local businesses. But running an independent restaurant on Stoke Road hasn’t been without challenges. The decline of nearby businesses over the years impacted lunchtime trade, forcing Bobby’s to adapt. “We shifted our opening hours, starting service start at 3.30pm, which works for the after-school crowd and dinner service. It’s about being flexible.”
Mark is also keen to give back, training two local apprentices. “I started this way too. It’s the best way to learn. With 40 years of experience behind me, I want to see these lads flourish and pass on my skills.”
Even the Broadbent’s children have been part of the story, all three working at Bobby’s Italian at one point or another. “It’s all they’ve ever known, really – two parents who are chefs and a family restaurant at the heart of their lives.”
More than a business, Bobby’s Italian is a reflection of the Broadbent’s journey and Gosport itself. “Gosport is steeped in history,” Mark says. “Our premises used to be the only accommodation in town outside the city walls. I love that connection to the past.”
When he’s not in the kitchen, Mark and Carole enjoy walking their dog, Belle, along the waterfront. “Gosport has something for everyone. It’s a wonderful place to live, and it’s home – not just for our family, but for our restaurant too.”