2024-11-05
38 分钟My guest today is Marco Pierre White. The original rock and roll chef, Marco Pierre White was the chef who cooked like an angel, looked like a rock star and changed the way the world thought of British food. Born in Leeds, to a chef father and Italian mother he was the third of four sons. As a teenager he travelled to London with just £7.36 in his pocket to pursue a career in cooking. He trained under some of the most famous chefs in the world - Pierre Koffman and Albert Roux. He opened his own restaurant in 1987, aged 25 and at the age of just 33 he became the first British chef to win 3 Michelin stars and the youngest chef in the world to achieve such a thing...He would also be the first chef to hand back his Michelin stars. He now runs the Rudloe Arms in Bath where we are today working with his daughter. He says family is the driving force behind everything he does. Thank you so much to the brilliant Maldon Salt for sponsoring this season of Desert Island Dishes. I am a huge fan and long-time genuine customer so to be working with them is a dream come true. Don't forget to rate, review and subscribe if you enjoy today's episode and you can find me over on Instagram @Desertislanddishes or over on the website www.desertislanddishes.co. You can also sign up for my newsletter where I send you one easy and delicious weeknight recipe over at www.dinnertonight.substack.com This episode was produced by Rutherford Productions. Hosted on Acast. See acast.com/privacy for more information.
This season of Desert Island Dishes is sponsored by Maldon Salt, the finest natural sea salt flakes handcrafted from the British coastline.
They are, quite frankly, the masters of salt, putting craft, care and passion into everything they do.
You only have to read one of my recipes to know that I use mold and salt every single day for all of my cooking.
To say I am a fan is an understatement.
So to be working with them this season is a dream come true.
I'm often asked about the secret to getting better at cooking, and my answer is, honestly, always the same.
It comes down to seasoning, and not just as an afterthought.
You have to season at every stage.
And that's why I love Maldon Salt.
It's light and delicate due to the soft and crunchy pyramid shaped flakes.
And it's just the easiest way to take simple dishes to the next level.
Trust me, your cooking life will not be the same.
Thank you very much to Maldon Salt.
Hi, I'm Margie Nomura, and welcome to the Desert Island Dishes podcast.
This is the podcast where every week I ask my guests to choose their seven desert island dishes.
These range from finding out about the dish that most reminds them of their childhood, the best dish they've ever eaten, and of course, the last dish they would choose to eat before being cast off to the desert island.
The question is, what would you choose as your last meal?
Hi, how are you all?
I hope everyone is having a great week.
We are racing through this season of Desert Island Dishes, and this week we have a man who doesn't do many interviews.