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
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.
Fish pie - The ultimate comfort food!
“The secret to a well-made béchamel is to make your milk as flavoursome as possible...”
Eat the seasons with fresh Pumpkin!
With Halloween fast approaching, it’s once again time to cook up a few classic pumpkin recipes.
Popeye’s secret weapon
The benefits to adding this vegetable to your diet are numerous and regular consumption of this food will certainly help to contribute to a healthy lifestyle.
There’s so much more to the chickpea than Hummus!
“They have a wonderful texture and it’s such a joy to be cooking with them right now. I love all legumes but the humble chickpea; known here in Spain as garbanzos, are my favourites.”
World Chocolate Day: Happy baking!
“I adore the smell of a cake baking in the oven, its one of those heartwarming aromas that remind us of a better time and the comforts of home.”
The perfect summer lunch
I can't think of anything better than a simple tomato salad, “ensaladilla Rusa” and fat Soller prawns cooked “a la Sal” for the perfect Spanish-style al fresco lunch!
Time for gravad lax
In my view there is no substitute to seasonal wild salmon in terms flavour and texture.
Behold the humble anchovy!
For most people, anchovies are a love or hate ingredient when they are salted, but I must admit that I love them.
Eat the seasons with Fresh Apricots
I often find that fresh Apricots can be improved with a little cooking...
Simple Spanish desserts
At its heart, crème caramel or “Flan” is nothing but a winning combination of just two basic components…custard and caramel.
Mallorcan slow food
Long considered a delicacy in Mallorca, snails have in fact been an integral part of the island’s cuisine since time immemorial and in most traditional restaurants, you’ll probably find somebody sitting down and working their way through a large plateful of them
Sweet Crustacean
These amazing creatures are in season from April to late autumn so it’s the perfect time to enjoy their delicate, fragrant and delicious meat.
It’s time to enjoy the asparagus season once again
When choosing asparagus, look for firm, brightly- coloured spears with tight, crisp tips.
Sweet & savoury Easter treats
The customs and traditions of using eggs have been associated with Easter for centuries.
Spring lamb for Easter
Looking for something different for Easter this year? Here are three lamb recipes to share with family and friends.
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