What are your earliest memories of being interested in food?

As a kid, I would often pass by the local fishmonger stall and stare at all these strange looking objects like cockles, whelks, kippers etc and they would also have rabbits hanging from pieces of string in the corners. I was mesmerised by all that but also a little freaked out.

 

What, or who, would you say has inspired your cooking the most?

The Mediterranean, it has defined my style and never fails to inspire.There are also some incredibly talented chefs out there too….too many to mention.

 

Describe your culinary style…

Fresh, clean and healthy with pure flavours and some unusual flavour combinations.

 

What would you say is the main focus/concept for your new restaurant?

Fosh Lab is our workshop where we will develop our creative ideas. A test kitchen and R&D laboratory for our cuisine serving a constantly changing tasting menu that only opens for service in the evening

 

How will this be different from Simply Fosh?

It’s more interactive. We want our clients to engage and get involved the creative process at Fosh Lab.

 

What do you think makes a restaurant or menu sosuccessful?

It’s all about warm hospitality and great food in a welcoming environment. At any level, if you don’t get those basics right you will fail.

 

What are your most indispensable ingredients?

Good, fruity olive oil and high quality sea salt (Flor de Sal).

 

What changes have you witnessed on the fine dining scene in recent years?

There has been a subtle change with the emphasis returning to great, simple ingredients and chefs respecting their provenance a little more. I think we are also seeing that service staff can also become the future stars of our industry with more and dishes being finished tableside.

 

What kind of experience do you aim to give guests when you cook for them?

Firstly I want them to relax and have a great time. Secondly I want them to enjoy the best products that the Mediterranean has to offer and surprise and delight them with one or two unusual flavour pairings.

 

What would you say has been the most memorable moment in your culinary career so far?

Luckily I have had many wonderful moments and I’ve achieved many accolades along the way during my career but the thing I’m most proud of is working alongside, and training some incredible young chefs everyday. I think it’s important and very rewarding to also give something back to our industry.

 

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?

I would remind myself that our profession is a marathon, not a sprint. As a young Chef I was in too much of a hurry and wanted too much, too young. You have to pace yourself and take the time to really learn your craft. In the kitchen there are no short-cuts to long term success.

 

What’s next for you/Whats projects do you have lined up?

At the Fosh Group we have lots of exciting ideas in the pipeline but the next project is a really exciting one as we are planning a real Farm-to-Table restaurant experience here in Mallorca. I can’t say too much right now but hopefully we will open in the spring of 2017.

 

What is your guilty pleasure?

PG tips & Chocolate biscuits.

 

What restaurant is currently at the top of your list to dine at?

There are so many great chefs with great restaurants around the world that I would really love to dine at in places like Brazil, Peru, South Africa and the USA. Right now I’m still planning my trip to Copenhagen…hopefully I’ll make it one day soon!

 

Find out more about Fosh Lab and Marc Fosh here |www.marcfosh.com