Marc Fosh
Marc Fosh is the first and only British Chef to be awarded a Michelin Star in Spain.
Marc Fosh Restaurant is located in Palma’s Convent de la Missio where contemporary design blends seamlessly with traditional features and modern art. The restaurant opened to rave reviews and has quickly become Palma’s premiere culinary destination. www.marcfosh.com
Smoked salmon at Christmas: A festive favourite
Smoked salmon is a cherished addition to Christmas celebrations the world over. It offers a little touch of elegance, flavour, and versatility that perfectly complement the season’s festive fare.
The perfect chicken soup
For most of us, soup represents nourishment, healing, and comfort.
Bananarama
Bananas are a versatile and essential ingredient in the kitchen, offering a range of culinary possibilities that extend well beyond their role as a quick, healthy snack.
Catalonia on a plate: The rich flavours and heritage of Spanish gastronomy
Some of my favourite dishes from the region include Esqueixada, occasionally described as the “Catalan ceviche”.
Exploring the delights of Mallorca's fresh figs
Discover the exquisite taste of fresh figs, from savory tarts and sweet chocolate dips to their historical significance and culinary versatility.
Mallorca's fiery red gem takes centre stage with Marc Fosh
Mallorca’s red pepper has gained official recognition by being entered into the national register for protected trade goods.
Cooking with Marc Fosh: It's Salad time!
Teansform a dull bowl of leaves into something fancy.
Fish & Chips and the perfect tempura!
Who doesn’t love a light, crisp batter adding an irresistible crunch to delicious vegetables, fish and seafood?
Mediterranean Fish Cookery
Monkfish is sweet and mild and the flesh is firm and almost 'meaty' in texture making it a popular choice on menus.
Exploring the delights of Bombeta rice and perfecting Risotto
In recent years “arroz bombeta” has made a welcome comeback and it is now firmly regarded as a culinary gem rooted in the culinary traditions of the Balearics.
A cut above the rest
The best hams should have a shiny dark red-brown colour, speckled with tiny white flecks from eating fatty acorns.
Put the lime in the coconut…
Among this week’s recipes is a sinfully delicious coconut banoffee.
Cooking the French classics with Marc Fosh
In a world where instant gratification is sought and often encouraged, lingering over a saucepan in a warm kitchen, as you gently add a few more vegetables or aromatic herbs has its benefits.
Olé for olives from Spain!
In the Mediterranean region we are blessed with a staggering 93% of the approximately 800 million olive trees in the world.
Cooking with Marc Fosh: Breaking Bread
Let’s be honest, nothing beats the taste and smell of home-baked bread and it's so satisfying to make your own.
The world is your oyster...
A saltwater bivalve with a sea-salty flavour and a succulent texture, oysters were once the food of the poor and were mainly used to bulk out dishes such as pies, soups, and stews.
Pears "Belle Hélène"
Made by poaching pears in a sugar syrup and served with vanilla ice cream and a chocolate sauce, it is so simple but utterly delicious!
I've got truffle on my mind...
Sometimes known as the diamonds of the kitchen, truffles are among the world’s most elusive and rarest fungi and can take years to mature.
- What a carry on! European Union abandons full launch of new travel entry system for Britons in favour of "phased rollout"
- Uncertainty surrounds EU Entry/Exit System implementation
- Fresh hope for Golden Visa in Spain
- Living in Palma Airport - Safe and warm
- Laura Hamilton: “I’ve always loved Mallorca, I just wished I’d bought here earlier...”