At Home with Marco Pierre White 2011 - (Page 36)

| profile| Marco Pierre White, once dubbed the ‘enfant terrible’ of the restaurant world, has mellowed in recent years and, dare we say it, gone a bit… well, soft enowned chef Marco Pierre White was once wild haired, tempestuous and, if his autobiography The Devil in the Kitchen (£8.99, Orion) is anything to go by, frankly a bit of a bully. In the book, Marco describes the kitchen of his first restaurant, Harveys in London, as ‘like the SAS – we’re all hard nuts in here’. His unorthodox leadership skills certainly sorted the wheat from the chaff, though. ‘Take a look at the ones who stayed,’ he says. ‘The ones who could take it. Today they are considered to be among Britain’s finest chefs and they all came from that cramped kitchen at Harveys.’ These Michelin-star winners include Gordon Ramsay, Philip Howard, Eric Chavot and Stephen Terry. Marco Marco’s favoured honest pint goes well with his latest recipe book Marco Made Easy: A Three-Star Chef Makes It Simple, published at the end of last year (£20, Weidenfeld & Nicolson), which aims to make cooking Michelin-star food fool-proof, but with ‘a sense of occasion’. And the fact traditional condiments, including ketchup, mustard and vinegar, are on the cover alongside the shaggy-haired chef, is a hint that the recipes inside are aimed people who love food and entertaining but without fuss. Another new association in his quest for simplicity, and to > real Mass appeal The R Simple but effective Marco will turn 50 at the end of this year, and judging by his recent, honourable pursuits it appears he may now be striving to redeem his past misdemeanours and, as he describes it, his ‘unhealthy obsession with perfection’. His TV appearances have been minimal – he recently appeared on Celebrity Big Brother on Channel 5, where he terrified the new housemates with his tricky cooking challenge. Contestant and paparazzo Darren Lyons said of him: ‘I was just in awe of the man. His presence. The chemistry he has.’ It was Marco’s first TV appearance since the reality cooking show Kitchen Burnout last year. 036 | october 2011 words: georgina maric | photographs: dave bentley Although he hasn’t been on the small screen so much, he has been busy expanding his restaurant empire, including heading up several quality eateries under the Wheeler’s of St James’s banner. He is also overseeing the renovation of one of the oldest public houses in the country, The Angel in Lavenham, which dates back to 1420. ‘I have got rid of Foster’s and Strongbow,’ he says in his typical, forthright ‘council house toff’ voice. ‘I simply don’t like them.’ In fact his love of a traditional pub has led him to develop an ale aimed at the ‘modern, younger ale drinker’. He says The Governor (4.1% ABV) ‘is an ideal accompaniment to great British food’. He adds: ‘British food was never meant to be eaten with wine – it was always accompanied by beer. Being in a proper British pub serving a good pint is heaven to me.’

Table of Contents for the Digital Edition of At Home with Marco Pierre White 2011

EDITOR’S LETTER
HELLO FROM MARCO
NOTEBOOK
DIARY DATES
SEASONAL FARE
MUG SHOT
WIDGET WATCH
SUNDAY LUNCH
MODERN DAY MARCO
MASTERCLASS
IN THE KNOW
COMFORT FOOD
GO GLOBAL
THE FAME GAME
A GLASS AND A HALF
ECO EATING
FANCY A PINT?
BOOZY BITES
TICK-TOCK TUCKER
CUISINE BY COMPASS
LAY THE TABLE
THROW THE PERFECT PARTY
MARCO’S MENU
PRAWN POWER
CHOCS AWAY
COCKTAIL O’CLOCK
BOTTOMS UP
BOOK THE BEST TABLE IN TOWN
THE GREAT WHITE GALLERY
WILD WITH MARCO
FOOD FADS
COMING SOON
RECIPE ROUND-UP

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