Marcus At Home Paperback...
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About the Author MARCUS WAREING is one of the most respected and acclaimed chefs and restaurateurs in Britain today. Originally from Southport, Merseyside, Marcus began his career at the age of 16. An incredible talent, he started acquiring Michelin stars aged just 26 – one of only a handful of chefs to be recognised at such a young age. Over the last 30 years Marcus has been involved in the creation of many of London’s most iconic and celebrated restaurants, including his own restaurant group, Marcus Wareing Restaurants, which he founded in 2008. With two Michelin stars at his flagship restaurant, Marcus, in the Berkeley Hotel, he also owns and operates two other London restaurants, The Gilbert Scott and Tredwell’s. Alongside his Michelin stars, Marcus has also won numerous coveted awards. These include the Acorn Award, Chef of the Year with Caterer and Hotelkeeper, Tatler Restaurateur of the Year and GQ Chef of the Year. A familiar face on our TV screens, Marcus took on the new role as judge on MasterChef:The Professionals in 2014. Marcus lives in London with his wife and three children.
Author 1 Marcus Wareing
Book Description Marcus at Home
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Editorial Review Grace Dent – On Marcus: ‘The food at Marcus was incredible. I inhaled the courses in swift succession, making low mewls of pleasure and ignoring my guest.’ Grace Dent – On Tredwell’s: ‘There was literally nothing on the menu at Tredwell’s I didn’t gaze at longingly and want then and there. This is a Marcus Wareing experience, but with genuinely relaxed just-fussed-with-enough fare on offer. It’s high-end comfort-food heaven.’ Tracey Macleod – ‘The dishes were prepared with the finesse you’d expect from a team with its roots in fine dining. “This is what I dream of when I cook,” breathed Emma as she cut into her baked onion, immaculately stuffed with a breadcrumby rubble. Mushrooms on sippets were elevated from a breakfast dish by lozenges of bone marrow. Bacon olives – minced pork wrapped in bacon, served with an endive and shallot salad – sent Richard into a reverie. “It’s comfort food,” he sighed happily. “All the tastes of home and youth…”’ Giles Coren – ‘It was a dazzling, lavish, exciting meal, which I wouldn’t have minded spreading out over three evenings.’
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