Chef Revelations – Marcus Bean

13 July 2012 by
Chef Revelations – Marcus Bean

What was your first job?
Pig farmer in Oxfordshire

What do you do to relax?
I spend time with my wife Jenny and our two daughters; I listen to music and keep fit

What's your favourite restaurant?
The Hand & Flowers, Marlow

What's your favourite hotel?
Conrad Maldives Rangali Island

What do you normally have for breakfast?
Banana and a double shot latte

What's your favourite drink?
Hendrick's and tonic or a bottle of Corona with lime

Which ingredient do you hate the most?
Kidneys - I don't like the texture or the smell

Are there any foods/ingredients that you refuse to cook with?
Horse - it's just wrong

What flavour combinations do you detest?
Chicken and banana. Yes, I have seen it on a few menus over the years!

Which person in catering have you most admired?
Raymond Blanc

Which person gave you the greatest inspiration?
Rick Stein

If not yourself, who would you rather have been?

What irritates you most about the industry?
Chefs that walk out and move from job to job

If you had not gone into catering, where do you think you would be now?
I would be either a sound engineer touring the world, or a snowboard and surf dude

When did you last eat a hamburger?
At our pub last week - we do a lamb and beef burger with smoked bacon, truffle oil and Burt's blue cheese

What is your favourite prepared product?
Müller Rice - you can't beat them at any time of the day

What's your favourite film?
So many to choose from! One of my favourites is American Gangster.

What's your favourite book?
Mr Nice by Howard Marks

Who would be in your fantasy brigade?
Tom Kerridge (Hand & Flowers); Will Holland (La Becasse); Paul Foster (Tuddenham Mill); Michael Caines (Gidleigh Place); Raymond Blanc (Le Manoir aux Quat'Saisons); David Everitt-Matthias (Le Champignon Sauvage); and Jenny Bean (the New Inn, Baschurch) running the pass and keeping the boys in order - ha ha, they'd love it!

Marcus Bean, chef-owner, the New Inn, Baschurch

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