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
Weekend Food
Stress-free Christmas…
Roasted Almond & Dill crusted Salmon with creamed Brussels sprouts & anchovy, Cinnamon stars and Christmas gingerbread cookies.
Food & Fosh
Cooking the French classics
I actually believe that coq au vin is the ultimate in classic comfort food.
Weekend Food
Spice time again!
Spice up your food this autumn with Mexican pork pibil, Mexican spice mix, Cajun Spice mix and Pincho Moruño.
Weekend Food
Salty sensation
To prepare any dish with salted cod, you simply have to follow properly the procedure to remove the salt, as it obviously needs to be re-hydrated and de-salted before use.
Food & Fosh
Wild thing...
Here in Majorca, a local variety called “Esclatasangs” is extremely popular and they are in season right now.
Weekend Food
Happy Halloween
Iberian meatballs with spiced pumpkin and chickpea stew and Curried pumpkin soup with coconut milk are today's recipes.
Weekend Food
Working class hero
Marc Fosh is the first and only British Chef to be awarded a Michelin Star in Spain. Recipes for today are Kale & Pistachio Pesto and Kale & Fresh Herb soup with crumbled feta.
Weekend Food
5000 years of controversy
I must admit that as a chef who cares passionately about the ingredients I use, I am incredibly torn on the issue.
Weekend Food
The sensory kitchen
Marc Fosh is the first and only British Chef to be awarded a Michelin Star in Spain. Recipes for today are Moussaka with minted pea puree and Majorcan-style aubergines.
Weekend Food
I love fresh pineapple
Pineapple is delicious eaten fresh on its own or added to a fruit salad, pies, cakes, ice cream, yogurt, punches, and other desserts.
Weekend food
Culinary alchemy with a bun in the oven!
There is nothing quite as satisfying as serving up a generous wedge of home-baked cake.
The “Pata Negra” of the sea
Fresh tuna is one of the most versatile and easy to prepare fish. It’s a meaty fish with a distinctly rich, strong flavour and is a good source of omega-3 fatty acids and protein.
Chicken Time
Free-range birds can forage all day, the combination of the outdoor life and a balanced maize fed diet all help to ensure succulence and flavour, and a firmer texture.
The Power of the Pomegranate
This anti-oxidant powerhouse can actually help keep us out of the grave and Pomegranate juice is rich in vitamin C but it also stains, so be careful when preparing them.
Tired of civiche... bring on the Escabeche!
Escabeche is in fact a derivation of the Catalan word escabeix and is an ancient way of preserving foods in a spiced vinegar marinade.
The return of the fig
“Higos frescos”, as they are known in Spain, are one of the oldest known fruits known to man.
Hail the quail...
Originally native to the Middle East, quails are now found across Europe. As it’s a small bird, one will serve one person as a starter, but you’ll need at least two as a main course.
The big chill
Preparing these ice creams is the easiest thing in the world and all you’ll need is some Popsicle moulds, a few sticks, and a blender.
- Another body found by a Mallorca beach
- The growing problem in the Balearics of the illegal marketing of second homes as tourist accommodation
- As the town hall announces 21 million euros investment, Playa de Palma residents denounce drugs and homelessness
- Sunday weather in Mallorca - Feeling some effect from Storm Jana
- Balearic government plans big increase in tax on cruise ship passengers and even a cash levy on hire cars