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MARC FOSH


Chef Marc Fosh is one of Europe’s most exciting and creative cookery talents and without doubt one of Britain’s most successful culinary exports.
Living and working in Spain since 1991, he developed his own unique style of cuisine focusing on fresh ingredients and quality of produce, to which he adds a touch of inspired genius. The result is a modern, yet simple cuisine with clean tastes and big flavours. In 2002, Marc became the first and only British Chef to be awarded
a Michelin Star in Spain at his eponymous Marc Fosh Restaurant in Palma de Mallorca.

NANDO ESTEVA

Nando Esteva is a one of Spain’s top food photographers and combines extensive experience in advertising with personal art projects that have received awards in some of the most prestigious international competitions such as IPA Los Ángeles, Px3 Paris, Florence-Shanghai, One Eyeland and the Spanish Lux. Many of his works are linked to gastronomy, such as “Punk Food”, “Carpentry Seafood” and “The Modern”. www.nandoesteva.com

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Turn the other cheek

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At our restaurant, we love to slow cook delicious, tender beef cheeks until they practically melt in your mouth. They are consistently popular with our guests; especially during the winter months when there is a little chill in the air. I would argue that stewing and braising are the quintessence of good home cooking. Rich comfort food with robust flavours in the shape of pot roasts, casseroles, hot pots and stews, cooked slowly to create memorable dishes that are not only delicious but also economical.
There is a myth that slow cooking is a lot of bother and takes too much time. The reality is that braising can be quick and easy to produce, leaving you time to get on with other things while the meat is cooking and tempting you with all those fabulous aromas that float around the kitchen.

Fusion or confusion?

--> I spent a little time in the company of Silvia Anglada recently.
Her restaurant, Es Tast de na Silvia is the certified epicentre of Slow Food in the Balearic Islands, located in Cuitadella (Menorca). As I watched her cooking and explaining her philosophy, I soon realised that Silvia is incredibly passionate about the food we eat, where it comes from and how it is grown. She has been at the forefront of the slow food movement in Spain over the last few years and her restaurant promotes the use of locally produced, seasonal, biodynamic foods. She believes deeply in a reconnection with the lost rhythms of nature, the traditions of the past and working the land. She also believes in producing and eating great, local food in a relaxed, sociable way and wastes absolutely nothing from any of her ingredients in the kitchen…her delicious dessert was flavoured with juice from the “inedible” skins of broad beans!

FOOD TRENDS FOR FOOD NERDS

-->One of the biggest food trends for 2018 is the fermentation of foods. From Asia’s top chefs refining age-old recipes of kimchi, miso and fermented tofu to artisan producers around the world making craft beers, all-natural sourdough bread, or the finest organic chocolate, to “food nerds” experimenting with bubbling jars of kombucha, fermented food is growing in fame and finding its way into the repertoires of the worlds top chefs in restaurants all over the planet. Yes my friends, sauerkraut is now sexy!
I think the growing interest in fermenting is tied to a bigger food movement that is concerned with the provenance of food … people want to know the story of what they eat. In the past, all food had a story – where the berries were picked, how, when, where and what was hunted. Over time, supermarkets have made us lose our connection with food. I believe people are now looking for more variety and individuality in their food as most mass-produced food is aimed at the lowest common…