Marcus Wareing, an English chef, currently Chef Patron of Marcus Wareing at The Berkeley (formerly Pétrus) in Knightsbridge, and previously the Grill Room at the Savoy Hotel on the Strand. In September 2008, Pétrus was voted London's Best Restaurant.
A protégé of Gordon Ramsay, Wareing joined Ramsay's Aubergine in 1993, where he became Sous Chef behind Head Chef Ramsay. After running the Grill Room at the Savoy Hotel on the Strand, Wareing opened and operated Pétrus on behalf of Gordon Ramsay Holdings (GRH) at the Berkeley Hotel. The restaurant was awarded two Michelin stars and five AA Rosettes, while the Savoy Grill achieved its first Michelin star in its 100-plus year history, since he took over.
In May 2008 the Berkeley Hotel began working directly with Wareing to launch its own restaurant, named Marcus Wareing at The Berkeley which went on to earn two Michelin stars in its own right which it currently retains.
In 2006, Marcus Wareing featured in the BBC television series Great British Menu, cooking his dessert of egg custard tart with Garibaldi biscuits for the Queen's 80th birthday banquet.
In his book One Perfect Ingredient, Three Ways to Cook It, Marcus takes a new approach to cookbooks, by grouping chapters around ingredients, rather than the conventional starters, main courses and desserts. Marcus Wareing guides the reader through 150 recipes to make tasty, enticing, imaginative food from the kind of basic ingred
ients to be found in any kitchen. All the ingredients are easy to get hold of, and the recipes are chosen with the home cook in mind. Apart from the recipes, this book contains a lot of useful cooking tips, that will help you to become a better cook, and get better results.
Click here for recipes from Marcus Wareing.
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