Members of the team at Marcus Wareing Restaurants discuss their favourite books in celebration of World Book Day 2018

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With the release of Chantelle Nicholson’s new book Planted out on the 19th April and Marcus Wareing’s New Classics at the end of last year, there’s a lot to celebrate this World Book Day at Marcus Wareing Restaurants. We caught up with members of our teams at Tredwells, The Gilbert Scott and Marcus to find out which books have inspired and influenced them and why.

 

Chantelle Nicholson: Chef Patron, Tredwells & Group Operations Director, Marcus Wareing Restaurants

Out of Line: A Life Playing with Fire, Barbara Lynch

“This is a chef’s memoir of ‘falling’ into a life of food. A very successful chef, and restaurateur, she is an inspiration and this ‘bare bones’ book is encouraging, motivating and a great read. Another book I’m gaining inspiration from at the moment is On Vegetables by Jeremy Fox. This book is a true celebration of vegetables, so right up my street. Jeremy has an approach to vegetables that is both  inspiring and interesting”.

Out of Line: A Life of Playing with Fire describes Lynch’s remarkable process of self-invention, including her encounters with colorful characters of the food world, and vividly evokes the magic of creation in the kitchen. It is also a love letter to South Boston and its vanishing culture.

 

 

Shauna Froydenlund: Chef Patron at Marcus at The Berkeley

Bentley, Contemporary Cuisine: Brent Savage

“This to me, out of all of my cookbooks, is the one that always catches my eye. We were lucky enough to visit the restaurant in Sydney a few years ago and it was great to see the amazing photos in the book brought to life”.

Highly talented and creative young chef Brent Savage and über sommelier Nick Hildebrandt are the dynamic duo behind one of Sydney’s hottest restaurants – Bentley Restaurant & Bar in Surry Hills. Brent’s globally influenced, cutting-edge food can only be described as ‘art on a plate’. He is regarded by food media, chefs and their many loyal customers as a technical master producing awe-inspiring food. This book unveils the secrets behind his creations in an accessible, engaging manner for the aspirational home cook, apprentice chef and seasoned professional alike.

 

Mark Froydenlund: Chef Patron at Marcus at The Berkeley

The Complete Nose To Tail: Fergus Henderson

“Fergus Henderson’s The Complete Nose to Tail Eating is one of my favourite cookbooks. A little like the restaurant itself it doesn’t depend on aesthetics and expensive production, it’s all about the content. The thought behind the recipes and the foundation of the concept  was pretty groundbreaking at a time when the rest of London was doing something quite different”.

Fergus Henderson caused something of a sensation when he opened his restaurant St John in London in 1995. Set in a former smokehouse near Smithfield meat market, its striking, high-ceilinged white interior provides a dramatic setting for food of dazzling boldness and simplicity. As signalled by the restaurant’s logo of a pig (reproduced on the cover of Nose to Tail Eating) and appropriately given the location, at St John the emphasis is firmly on meat and not the noisettes, fillets, magret, it’s offal very much steals the show in this book.

 

 

Jack Bond: Sous Chef at Marcus at The Berkeley

Eleven Madison Park, The Cookbook: Daniel Humm & Will Guidara

“Eleven Madison Park brings back fantastic memories for me after spending time in New York last year. I was lucky enough to be part of the team during a fantastic part of EMP’s history seeing them win top spot in the San Pellegrino The World’s 50 Top Restaurants. I’ve taken massive inspiration from the food and ethos of EMP and enjoy looking back through the book and reflecting on how it has changed my approach to cooking”.

Eleven Madison Park is one of New York City’s most popular fine-dining establishments, and one of only a handful to receive four stars from the New York Times. Under the leadership of Executive Chef Daniel Humm and General Manager Will Guidara since 2006, the restaurant has soared to new heights and has become one of the premier dining destinations in the world.

 

Michael D’Adamo: Head Chef at The Gilbert Scott

life, on the line: Grant Achatz

“I found this book incredibly inspiring. As soon as I started reading it, I found it almost impossible to put it down. Grant Achatz is an example of a chef who was faced with serious adversity, the end of his career and more significantly his life, and managed to overcome it all. He faced all of this whilst still running one of the best restaurants in the world”.

In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, positioned firmly in the world’s culinary spotlight, Achatz was diagnosed with stage IV squamous cell carcinoma-tongue cancer.

life, on the line tells the story of a culinary trailblazer’s love affair with cooking, but it is also a book about survival, about nurturing creativity, and about profound friendship. Already much-anticipated by followers of progressive cuisine, Grant and Nick’s gripping narrative is filled with stories from the world’s most renowned kitchens-The French Laundry, Charlie Trotter’s, el Bulli- and is sure to expand the audience that made Alinea the number-one selling restaurant cookbook in America last year.

 

Jack Hazell: Head Chef at Tredwells

Manresa. An Edible Reflection: David Kinch

“I really like Kinch’s approach towards his food and cuisine. Kinch has an incredible ability to create truly unique and original food pairings which challenge and inspire you to think outside the box. This book also represents farm to table cuisine which is something I find particularly interesting with the issue of traceability being something important to us all at Marcus Wareing Restaurants”.

Kinch’s interpretation of ingredients, drawing on his 30 years in restaurants as well as his far-flung and well-fed travels, are at the heart of the Manresa experience. In Manresa, Chef Kinch details his thoughts on building a dish: the creativity, experimentation and emotion that go into developing each plate and daily menu and how a tasting menu ultimately tells a deeper story. A literary snapshot of the restaurant, from Chef Kinch’s inspirations to his techniques, Manresa is an ode to the mountains, fields, and sea; it shares the philosophies and passions of a brilliant chef whose restaurant draws its inspiration globally, while always keeping a profound connection to the people, producers, and bounty of the land that surrounds it.

 

Bethany Morgan Jones: Group Operations Coodinater

NoMad, Will Guidera and Daniel Humm

“I was lucky enough to spend a day at NoMad in NYC last year, so this book is really special to me. Not only is the food beautiful, and delicious, there is also a secret cocktail book hidden in the back of it. It is very clever and I love just flicking through it to remind myself of the buzz of the place”.

From the authors of the acclaimed cookbooks”Eleven Madison Park”and”I Love New York”comes this uniquely packaged cookbook, featuring recipes from the wildly popular restaurant and, as an added surprise, a hidden back panel that opens to reveal a separate cocktail book. A must read for serious foodies.

 

 

ORDER YOUR COPY OF PLANTED, HERE

ORDER YOUR COPY OF NEW CLASSICS, HERE