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
Food and Fosh
Fresh Cherries: An excellent source of Vitamin C
Our enforced break has given us an opportunity to start again, and dream up some new and exciting dishes, which can only be a good thing and we cannot wait to open our doors on Thursday 6th august.
Food and Fosh
Easy Salad Dressing
At first glance, making vinaigrettes could not be simpler: just a swirl of oil, a dash of vinegar, seasoning, and perhaps some mustard and herbs.
Food & Fosh
Sardinas…para chuparse los dedos!
Sardines are named after Sardinia, the Italian island where large schools of these fish were once found.
Food & Fosh
Superhero
Fresh mint goes well with avocado, melon, peas, mango and aubergines, especially when they are spiced and char grilled until tender.
Food & Fosh
The Ultimate Cure
I guess the most famous cured fish recipe is probably the Scandinavian Gravlax.
Food & Fosh
“Huevos Rotos”…. Simplicity is bliss!
A meal that has evolved throughout centuries to become a favourite item on menus in restaurants across Madrid and the rest of Spain.
Food & Fosh
My Favourite pasta sauces
There are literally hundreds of delicious pasta sauces you can try, so it’s time to take a break from the boring Bolognese and broaden your repertoire with a few fresh ideas for the perfect pasta dish.
Food & Fosh
The cooking challenge
Our restaurant will hopefully be up and running by the beginning of July and we are really looking forward to welcoming guests back.
Food & Fosh
Fish supper
The fish market is always the main attraction for me and it’s probably the easiest place to spot the signs of quality as it’s impossible to disguise super-fresh seafood.
Food & Fosh
You Can’t Hurry Love…
In its most basic form, meringue is composed of two ingredients: egg whites and sugar.
Food & Fosh
Time to travel around the world with your food
Experiment with a few new flavours from around the world.
Food & Fosh
What will the future of our restaurants look like?
We still have no idea when, and more importantly, how we can open.
Food & Fosh
Chefs, rock stars? I don’t think so!
When I first started cooking, chefs were mostly unsung heroes who stayed firmly tied their kitchens stoves and never ventured out into the dining room seeking approval every five minutes from their adoring fans.
Food & Fosh
Time to reminisce…
A whole chicken is such a valuable and versatile ingredient, and if you get a little creative, it can easily supply fast, tasty meals for 3-4 days easily.
Food & Fosh
Easter at home in the kitchen
Luckily the Spanish kitchen gives us plenty of inspiration at this time as fiestas and religious festivals have traditionally been associated with an assortment of pastries, sweets, cakes and biscuits.
Food & Fosh
Back to basics
We will still be here on the other side of this pandemic, looking forward to welcoming everybody back with generosity, a warm reception and a big smile.
Food & Fosh
New potatoes during these strange days
I find crisp, baby like, new potatoes with thin, wispy skins and a crisp, waxy texture hard to resist.
The humble leek
Like garlic and onion, leeks are a member of the allium family, but have their own distinct flavour.
Food & Fosh
Nobody told me there’d be days like these….
Nothing beats the taste and smell of home-baked bread and it’s so satisfying to make your own.
Food & Fosh
Beyond Hummus
My bean of choice right now is the humble chickpea; known here in Spain as garbanzos, they are one of the oldest consumed crops in the world.