The Marksman regularly offers diners the opportunity to sample truly wonderful food while gaining a rare and tantalising insight into the inspiration behind the cooking of some of the most interesting chefs working right now.
Later in the year we will be welcoming:
Douglas Mcmaster, Sian Wyn Owen & Isaac McHale
We're very excited for the third in our Cookbook Dinner series this summer with Tim Spedding of Combeshead Farm on Tuesday 17th July 2018. Tim Spedding will be joined by Louise Roedkjaer and will be cooking from "Japanese Cooking, A Simple Art" by Shizuo Tsujiand hosting the evening with Tom Harris and Jon Rotheram.
Louise & Tim met while Louise worked at Relae in Copenhagen and Tim was an intern.
Between them they have worked in some of the most interesting and highly regarded restaurants in London & Copenhagen. Louise at Manfreds, Baest, the Paul and many others and Tim at The Ledbury, as sous chef at The Clove Club and resident chef at local favourite P Franco, Louise also worked the floor at PF and could be found on her days off helping prep in the makeshift kitchen.
Their shared passion for living the good life and setting up their own rural guest house and restaurant has led them to Cornwall. Where they have settled at the idyllic Coombeshead farm.
A little more about Japanese Cooking, A Simple Art by Shizuo Tsuji
“In January we visited Japan for the first time, it was the place we both most wanted to visit and having got a taste we can see ourselves return many times. I’ve been fascinated by the food culture in Japan and this book played a big role in informing me of the traditions and techniques at the heart of it.”
“The book was a christmas gift from Isaac my old boss who also loved Japanese culture and the food at The Clove Club has a strong Japanese influence. Less so at Coombeshead where we source as much as possible from the farm and the immediate area but that has led to interesting discoveries of alternatives to citrus and soy sauce. We make our own sourdough bread stock which is rich in savoury flavours and make our own vinegars to replace citrus.
On our trip to Japan we also discovered really good Sake & Japanese tea for the first time and will hope to be able to share some with our guests.
We are very excited to feature some of the amazing produce and suppliers we work with in Cornwall in a new way and hopefully do justice to this great book.”
See below who we have previously enjoyed:
On Tuesday 13th March 2018 Angela Hartnett of Murano and Luca Dusi of Passione Vino will be joining forces.
Angela will be presenting her menu based on Alistair Little's Italian Kitchen, and hosting the evening with Tom Harris and Jon Rotheram. Luca will be bringing his harmonious wine pairings from the best of Passione’s portfolio to highlight Angela’s signature style.
Angela Hartnett, MBE, is one of the UK’s most loved chefs and restaurateurs, known for her sophisticated yet simple, Italy-inspired cooking. Although she was born in Britain, her passion for good, honest food and the best ingredients was instilled in her by her Italian grandmother and mother.
In 2008, Angela opened Murano in Mayfair, where she is Chef Proprietor, and holds a Michelin star. The restaurant celebrates its 10 year anniversary this year.
In September 2013, Angela launched Merchants Tavern in Shoreditch, in collaboration with Head Chef Neil Borthwick, and Canteen founders, Dominic Lake and Patrick Clayton-Malone. Later that year she opened Cafe Murano, a little sister restaurant to Murano, where she creates the menu with executive chef, Sam Williams. In June 2015 a second Cafe Murano opened on Tavistock Street, Covent Garden.
Passione Vino has been importing the best of Italian artisanal wines to the UK for more than a decade, with Luca at its helm.
Born in Verona, Luca Dusi moved to London in 1995. Frustrated by the sameness of the London scene, Luca returned to Italy to find wines with character and ‘wow’ factor. After tirelessly tasting and hunting for unique wines and their makers, London was calling. Passione Vino released its first portfolio of curated independent wineries in 2003. Since then, Luca has explored his passion for individual produce, working with some of London’s best chefs, most recently launching the Italian Supper Club at Cafe Murano in collaboration with Angela Hartnett.
On Tuesday 8th August 2017 James will be presenting a menu from Marcella Hazan's The Classic Italian Cookbook, and hosting the evening with Tom Harris and Jon Rotheram.
James opened Lyle's, in Shoreditch, in April 2014. The food is British, produce-led and driven by a common sense philosophy. Lyle's won a Michelin star 18 months after opening, and was voted 54th in The World's 50 Best Restaurants 2017. Although the food at Lyle's is resolutely British, James has a deep love for Italian food and feels that it sits comfortably alongside his own. James says "Summer would be a great time to cook from Marcella's book, I felt it would allow me pick out some dishes that will really shine, as well as highlighting some of my favourite producers in the UK".
On Tuesday 15 November 2016, Claire Ptak of Violet will be presenting a menu from Judy Rodgers' The Zuni Cafe Cookbook for the last Cookbook Dinner of the year.
The dinner will comprise a five-course set menu with drinks pairing. The evening will be hosted by Claire with Tom Harris and Jon Rotheram.
Californian native Claire Ptak is the creative force and chef-owner behind Violet, a bakery and café on Wilton Way in Hackney. Violet began life in 2005 at its stall on Broadway Market, with bricks and mortar premises opening in 2010 on Wilton Way to meet the growing demands of Claire's loyal customers. Before moving to London, Claire worked as a pastry cook and later pastry chef for Alice Waters at Chez Panisse in Berkeley, California and counts now over 20 years professional baking experience and 11 years professional styling experience. Her fifth cookbook, The Violet Bakery Cookbook was released in March 2015, and her weekly baking column for The Guardian is published in the paper every Saturday. Claire’s work at Violet has been featured extensively in titles such as Vogue, London Evening Standard, Wall Street Journal, The New York Times, Jamie Magazine, Food52, Food and Wine and Bon Appetit. Claire's recent food styling work includes cookbooks for Fern Verrow, Blanche Vaughan and Madeleine Shaw, and Yotam Ottolenghi's column for The Guardian. Claire also teaches food styling and photography workshops.
On Wednesday 28 September 2016, Ed Wilson of Brawn will be presenting a menu from Simon Hopkinson's Roast Chicken and Other Stories.
The dinner will comprise a five-course set menu with drinks pairing. The evening will be hosted by Ed with Tom Harris and Jon Rotheram.
First published in 1994, Roast Chicken and Other Stories was Simon Hopkinson's first cookbook and is seen as one of the most useful cookbooks of all time. In this rich culinary narrative, Hopkinson shares 160 recipes using his forty favourite ingredients, providing an insight into his unique style of unpretentious cooking.
Ed began his career in hospitality at Harvey Nichols in Leeds in 1998. At the end of that year he moved to London's Harvey Nichols to work for Henry Harris at the fifth floor restaurant. In 2000 he moved to the Michelin starred Orrery in Marylebone to work under Chris Galvin. It was working with Galvin that Ed found his true mentor and at the end of 2001, he opened the Almeida restaurant in Islington as Senior Sous Chef under Galvin's control. In 2003, Ed left the Almeida to open the Wolseley in his first role as Head Chef, again under Chris Galvin who was the Executive Head Chef. In late 2005, Ed helped Chris and Jeff Galvin open their eponymous Bistrot on Baker Street. In 2006, Ed was appointed Head Chef of Sonny’s restaurant in Barnes. Then in 2008, Ed went into partnership with Eric Narioo of Les Caves de Pyrene to open Terroirs, London’s first wine bar and restaurant focusing on natural wine and seasonal ingredient-led cooking. The success of the restaurant was immediate and they went on to open three further restaurants: Brawn in 2010, Soif in 2011 and the Green Man & French Horn in 2012. Each restaurant received a Bib Gourmand from Michelin and Terroirs was the London AA restaurant of the year in 2011. In 2015, Ed had the opportunity to purchase Brawn from the partnership to focus on one restaurant. In April of that year, Ed stepped down from his role as Chef Partner of the Terroirs Group to become Chef Patron of Brawn. He is still linked to the group that he helped set up but not on a daily basis.
On Tuesday 26 July 2016, Nuno Mendes will be presenting a menu from Fergus Henderson's Nose to Tail Eating: A Kind of British Cooking, published in 1999.
The dinner will comprise a five-course set menu with drinks pairing. The evening will be hosted by Nuno with Tom Harris and Jon Rotheram.
Nose to Tail Eating: A Kind of British Cooking was Fergus's first book and is a collection of recipes from his and Trevor Gulliver's acclaimed restaurant St. John in Farringdon, London. As the title implies, it is a celebration of the thrifty rural British tradition of making a delicious virtue of using every part of the animal.
Born and raised in Lisbon, Nuno Mendes has dedicated his life to exploring the culinary traditions of his hometown and beyond, to inform his own cooking. From his culinary training in San Francisco, his global experience spans New York and London where he worked with some of the world’s leading chefs such as Wolfgang Puck, Rocco di Spirito and Jean-Georges Vongerichten. In 2006, Nuno opened Bacchus in Hoxton, which shot to critical acclaim and was recognised for his avant-garde food. Nuno then went on to set up The Loft Project - a brand new concept – and unique platform where Nuno created new recipes whilst hosting informal dinner parties for willing and intrigued diners. In 2010 he opened Viajante in the Town Hall Hotel. Set in the urban landscape of Bethnal Green, the restaurant received widespread recognition from critics as well as a coveted Michelin star within nine months of opening and The Corner Room – a more informal sister restaurant to Viajante – soon followed. Ready for a new adventure in 2014, Nuno departed the Bethnal Green kitchen and joined Andre Balazs’s opening brigade, to launch the highly lauded Chiltern Firehouse as Executive Chef. With his heart in his homeland, Nuno decided to launch his first solo venture, Taberna do Mercado. Nestled in the heart of Old Spitalfields Market, this small casual, all-day dining restaurant which opened in 2015, focuses on Nuno’s native, championing Portuguese produce and wine.
On Tuesday 21 June 2016, Nathan Outlaw will be presenting a menu from Rick Stein's English Seafood Cookery, published in 1988.
The dinner will comprise a five-course seafood-focussed set menu with drinks pairing. The evening will be hosted by Nathan with Tom Harris and Jon Rotheram.
English Seafood Cookery was Stein's first ever cook book. It presented recipes from The Seafood Restaurant in Padstow, which he opened with his wife in 1975. The book draws on culinary traditions from around the world, and shares the secrets of Stein's most popular dishes.
Nathan Outlaw followed in his father's footsteps by becoming a chef. His first job was with Peter Kromberg at the Intercontinental Hyde Park Corner in London. Positions alongside chefs Gary Rhodes and Eric Chavot followed and in 1998 he began working at Rick Stein's The Seafood Restaurant in Padstow, Cornwall. He now runs his self-titled two Michelin star restaurant, Restaurant Nathan Outlaw and Outlaw's Fish Kitchen both in Port Isaac, Cornwall, The Mariners Rock Public House and Outlaw's at The Capital Hotel in London. He has appeared on television shows such as BBC's Great British Menu and Saturday Kitchen. His first cook book Nathan Outlaw's British Seafood was published in 2012.
On Tuesday 17 May 2016 at Marksman Public House, Lee Tiernan will be presenting a menu from Zakary Pelaccio's Eat With Your Hands, published in 2012.
The dinner will comprise a five-course set menu with drinks pairing. The evening will be hosted by Lee with Tom Harris and Jon Rotheram.
Eat With Your Hands takes readers on a tour of Pelaccio's superbly flavourful food, it’s eclectic influences and the inventive recipes that blend Asian flavours with American gusto. The book was chosen by Lee, in part, to acknowledge an influential trip to New York with Marksman’s Tom Harris in 2009.
Lee spent over a decade under the watchful eyes of Fergus Henderson and Trevor Gulliver at London restaurant St. John working closely with Tom and Jon, before moving to St. John Bread & Wine, where he became Head Chef. In 2013 he left St. John to pursue his own style of cooking and in September 2015, he and his wife Kate opened their first restaurant "Black Axe Mangal" located in Islington, London.
On Tuesday 19 April 2016 at Marksman Public House, Jeremy Lee will be presenting a menu from Elizabeth David’s An Omelette and a Glass of Wine, published in 1982.
The dinner will comprise a four-course set menu with wine pairing. The evening will be hosted by Jeremy with Tom Harris and Jon Rotheram.
Elizabeth David is widely regarded as one of the most influential cookery writers and her love for European cooking encouraged a revolution of the British culinary scene that continues today, inspiring generations of cooks.
Jeremy Lee joined Sam and Eddie Hart at Quo Vadis in Soho in early 2012, becoming Chef Proprietor of this venerable restaurant. Jeremy had previously manned the stoves of Blueprint Café on the first floor of the Design Museum, which Sir Terence Conran created on the south bank of the River Thames near Tower Bridge.
On Tuesday 23rd February 2016 from 8pm, for the first Cookbook Dinner at The Marksman, Tom Harris and Jon Rotheram will be reunited once again with Fergus Henderson, but this time on their own turf and cooking a menu lifted from the pages of legendary French cookbook Ma Gastronomie by Fernand Point, published in 1969.
Fernand Point, founded and during his lifetime ran the 3 Michelin-star restaurant La Pyramide in Vienne near Lyon, where the likes of Paul Bocuse and the Troisgros brothers all trained.
Fergus Henderson is among Britain's most renowned chefs and his London restaurants St. John in Smithfield, and St. John Bread & Wine in Spitalfields, which he runs with business partner Trevor Gulliver, are celebrated worldwide.
The dinner will comprise a four-course set menu with wine pairing chosen by Trevor Gulliver. The evening will be hosted by Fergus Henderson with Tom Harris and Jon Rotheram and will take place in the Dining Room at The Marksman.