Or the time he reduced a MasterChef semi-finalist to tears by wildly exaggerating how inedible their souffle looked. If you wanted to single out the key moments of Wareing wazzockry, you’d probably pick the moment in 2012 when, during an episode of The Great British Menu, Wareing’s spiteful approach to judging caused a chef to destroy the studio and quit the show. He’s a frozen volcano of disapproval, a stiff-backed Victorian-era authoritarian who sees the world as a collection of underserving Oliver Twists, all insulting his brittle sense of self-worth by daring to ask for more gruel. You could argue that this cruelty is the only pleasure in Marcus Wareing’s life, but he never actually seems to derive that much pleasure from it. A colossal, blistering, uptight, self-important, hair-shirted wazzock whose stock in trade involves swaggering onto cookery shows, putting an atom of food into his mouth, spitting it all out again and then being as relentlessly cruel about it as he possibly can. This was cause for concern because, if you’ve ever seen Marcus Wareing on television before, you’ll know that the man comes across as a wazzock. In June it was announced that Michel Roux Jr – lovely, twinkly Michel Roux Jr – would be replaced by Marcus Wareing. Then, earlier this year, it lost star judge Michel Roux Jr to the presumably lucrative world of potato ambassadorship.īut the worst news was yet to come. It hasn’t really recovered from 2012 when it ended with a thundering cop-out – two chefs won, turning an ostensibly prestigious culinary showcase into a primary school’s egg-painting competition. To find out more about Sauce Supper Club and Dine at Home visit asterChef: The Professionals arrives on Tuesday in terrible shape. “I had no idea quite how exciting life would become after appearing in MasterChef: The Professionals.” “I have an idea for me and my family to go on a culinary world tour, traveling to different countries and trying different cuisines,” he says. “I was a simple and humble chef and I still try to be that, but people want to celebrate and have offered me the chance to do all sorts of new things.īart has a recipe website and an online shop and is currently working on ideas for a television series. “I’ve been given the chance to do things I could never have imagined,” he says.
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“The family never tell me what I have to cook so I’m completely free to be creative and use the best ingredients I can find.”īart says the opportunities he’s been given as a result of appearing on MasterChef: The Professionals have been ‘amazing’. “So I usually spend my days cycling around West London going to markets to buy the best produce and then preparing a delicious lunch. “The last year hasn’t involved any parties though, just mainly lots of very healthy seafood and fish. “When you’re a private chef you know all about every individual dietary requirement but also need to be able to create big dinners for parties. Before that I’ve worked in restaurants and been a private chef on a yacht. It’s incredibly personalised I’ve known the family for more than 10 years so I have a very good idea of what they do and don’t like to eat.
“I’m usually down in Chelsea making breakfasts, lunches and dinners for one family.
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