From favourite kitchen gadgets to most memorable dining experiences, find out what we learnt from new Chef Patrons of Marcus, Mark and Shauna Froydenlund, when we caught up with them…
1) Who is your culinary hero?
M: Shauna will say me.
S: Er, no!
M: It has to be Marcus Wareing. He’s had the biggest impact on our career for obvious reasons.
S: He’s never taken a back seat in anything, he’s the driving force of the business which is really inspiring to us. I think Daniel Humm is also really great. How he moves around the kitchen and runs it so smoothly. His restaurant, Eleven Madison Park, New York, also recently won World’s Best Restaurant 2017. Clearly he’s doing something right.
M: I think it’s easy to get sidetracked by big chefs too. There are loads of chefs in the UK that have such pure philosophy about food, like Fergus Henderson. He was the first chef to introduce nose to tail eating 20 years ago. Barely any restaurants do it, but it’s incredible forward thinking and it has influenced how everyone cooks.
S: It’s not about finding the best produce all the time, it’s about making the best out of it, and using as much as you can.
2) When did you first realise you had a passion for food?
S: I worked front of house in a restaurant when I was 15, but it was only when I started to choose which degree to study at university, it came apparent then. I studied Hospitality and Business Management with Culinary Arts at Sheffield Hallam University, which got me interested in the restaurant side of hospitality. But it was only until I came to London to work for Marcus at Petrus, where I learned the food side of running a restaurant.
M: I worked for a local restaurant in my home town, Leigh-on-sea, Essex, when I was a teen. The feeling of delivering amazing experiences for people and good quality hospitality is what inspired me.