Книга: Marcus Wareing «How to Cook the Perfect...»

How to Cook the Perfect...

Learn the essential skills behind exceptional results. "Marcus Wareing oozes perfection and I can't think of a better cookbook to have by the stove" . (Gordon Ramsay Winner of Great British Menu and Best Dessert). Marcus Wareing guides you through 80 enticing recipes, offering a chef's level of understanding, with step-by-step recipes so that you can achieve perfect results, every time. Inspired by his mother's home cooking, Marcus draws on his experience as Chef Patron at the Savoy Grill in London, and as a father teaching his young sons to cook food for the family. Every recipe has a Key to Perfection, with all the need-to-know tips and techniques that promise success, plus All-Is-Not-Lost advice to rescue you from mistakes. This book will give you the confidence to tackle any dish, safe in the knowledge that you will get perfect results every time.

Издательство: "Дорлинг Киндерсли" (2014)

Формат: 200x260, 224 стр.

ISBN: 978-0-2411-8784-5, 0241187842

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Marcus Wareing

Marcus Wareing
Born 1970 (1970)[1]
Southport, Lancashire, United Kingdom

Marcus Wareing (born 1970 in Southport, Lancashire),[1] is 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 controversially voted London's Best Restaurant ahead of Restaurant Gordon Ramsay by food bible Harden's.[2]



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 2004 Marcus Wareing was voted Restaurateur of the Year at the Tatler Restaurant awards.

Following months of industry rumour, in May 2008 the Berkeley Hotel confirmed that it intended to work directly with Wareing to launch its own restaurant, and he would take on the lease from 19 September 2008.[3] The new restaurant would later be named Marcus Wareing at The Berkeley and would go on to earn two Michelin stars in its own right which it currently retains.

The split after 15 years with Ramsay and GRH resulted in a bitter legal battle between the three parties, which when resolved resulted in Wareing stating in an interview to Waitrose Food Illustrated magazine that Ramsay was a "sad bastard" whose influence had left him feeling "trapped and constrained."[4]

If I never speak to that guy again for the rest of my life, it wouldn't bother me one bit. Wouldn't give a fuck. I admire Gordon. But would I lose sleep knowing he wouldn't be there? No chance. When you wake up in the morning and look in the mirror and all you see is a man who is constrained, confined and trapped, then you've got to change.

The Pétrus name which is owned by GRH is likely to transfer to another restaurant in the group with La Noisette identified as the most likely.[5]

In 2011 Wareing will open his second restaurant, called The Gilbert Scott, in the St. Pancras Renaissance Hotel (the building was designed in 1865 by Architect Sir George Gilbert Scott). Originally scheduled to open in April it has now been delayed until May.[6]


  • "How to Cook the Perfect...", published by Dorling Kindersley (5 April 2007)
  • "One Perfect Ingredient, Three Ways to Cook It", published by Dorling Kindersley (11 Mar 2008)
  • "Nutmeg and Custard" published by Bantam Press (25 Sep 2009)


In 2006, Marcus Wareing and Simon Rimmer represented the North of England in the BBC television series Great British Menu.[7] Wareing beat the Manchester-based chef to go on to the final round. In the final the public chose for him to cook his dessert of egg custard tart with Garibaldi biscuits for the Queen's 80th birthday banquet which was on 17 June 2006. Marcus Wareing is also featured in the television documentary series Boiling Point[8] and Beyond Boiling Point, documenting his time as Gordon Ramsay's sous chef, his move to Pétrus and the award of his first Michelin star.

Personal life

Married – Ramsay was his best man; he and his wife have two sons and one daughter.[4]


  1. ^ a b "CatererSearch100 – Marcus Wareing". Caterer & Hotelkeeper. Reed Business Information. 21 September 2006. http://www.caterersearch.com/Articles/2006/09/21/308911/marcus-wareing.html. Retrieved 27 April 2008. 
  2. ^ "Gordon Ramsay dispute sparks foodie bun-fight". www.meeja.com.au. 12 September 2008. http://www.meeja.com.au/index.php?display_article_id=201. Retrieved 12 September 2008. 
  3. ^ "Marcus Wareing leaves Ramsay to work directly with Berkeley hotel". Amanda Afiya. Reed Business Information. 27 May 2008. http://www.caterersearch.com/Articles/2008/05/27/321025/marcus-wareing-leaves-ramsay-to-work-directly-with-berkeley-hotel.html. Retrieved 27 May 2008. 
  4. ^ a b Cable, Simon (29 July 2008). "Gordon Ramsay's protégé roasts his former boss in astonishing F-word tirade". Daily Mail (UK). http://www.dailymail.co.uk/tvshowbiz/article-1039209/Gordon-Ramsays-prot-g-roasts-boss-astonishing-F-word-tirade.html. Retrieved 29 July 2008. 
  5. ^ "Ramsay to transfer Pétrus name following split with wareing". Amanda Afiya. Reed Business Information. 27 May 2008. http://www.caterersearch.com/Articles/2008/05/27/321028/ramsay-to-transfer-ptrus-name-following-split-with-wareing.html. Retrieved 27 May 2008. 
  6. ^ "Marcus Wareing delays the opening of Gilbert Scott restaurant". Kerstin Kühn. Reed Business Information. 9 March 2011. http://www.caterersearch.com/Articles/2011/03/09/337385/marcus-wareing-delays-the-opening-of-gilbert-scott-restaurant.htm. Retrieved 11 March 2011. 
  7. ^ http://www.bbc.co.uk/food/tv_and_radio/menu_index.shtml
  8. ^ http://en.wikipedia.org/w/index.php?title=Boiling_Point_(1998_miniseries)&oldid=274282268

External links

Источник: Marcus Wareing

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