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Seriously tasty; The famously intense Marcus Wareing may have mellowed but when it comes to food he's still all business, as CLAIRE SPREADBURY discovers.

ARCUS Wareing is a serious chef.

MWhether you've watched him on MasterChef, Great British Menu, or in one of his three restaurants, it's a word you'd definitely use to describe him. And he wouldn't disagree.

"I am serious," says the 46-yearold. "I'm serious because I need to take my job seriously, and because there is a lot at stake. I take everything I do seriously, but I also now enjoy a lot more and am a little more openminded."

It's perhaps this new, (slightly) more relaxed persona that has brought about his latest release, Marcus At Home, which is fit to burst with recipes that very normal folk can try. And it's all inspired by family cooking.

"I love watching my family enjoy food that we've made together and my wife makes a brilliant lasagne," says the father-ofthree, who's married to Jane, 45. "I think now, because the children are more aware of food and are trying more, we as a family are starting to diverge into bigger flavours, spicier food, and just a lot more variety.

"It's really challenged me to do something I've never done before, which is focus on food at home."

"When I think of 'home', it's all about the kitchen, the family, laughing and arguing," says the chef, who hails from Southport, but now resides in Wimbledon.

And now the kids are growing up, cooking together is something that's happening more often.

"It can be hell at times, but it is mostly fun," he says, eyes twinkling and a smile spreading across his face. cakes, Archie will get involved in cookery with his mum and he makes a mean salad sandwich. But Jake is all about fry-ups, and he hates cleaning up."

Fancy some relaxed, homely family food created by one of the best in the business? Tuck into these...


A more relaxed approach to cookery inspired Marcus Wareing's new book , Marcus At Home (right) published by HarperCollins, priced PS20. Available now

Marcus says his children have inherited his love of food and cooking

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Title Annotation:Features
Publication:South Wales Echo (Cardiff, Wales)
Date:Nov 19, 2016
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