With his name above a Michelin-starred door in Knightsbridge and a leading role on prime-time TV, is Marcus Wareing really happiest when he’s cooking at home?
The day before I interview Marcus Wareing – the venue is to be his Michelin-starred restaurant, Marcus, at the Berkeley hotel in Knightsbridge – two things happen. The first is that I have an odd phone conversation with a publicist for his cookbook, in which she informs me that Wareing is keen for me to take a “fresh and new” approach, that he’s tired of everyone writing the same old stuff, and that he wants to talk about the future, not the past – a future, by the way, that doesn’t involve standing at a stove all day long.
The second is that I receive an email from another publicist, this one at a company that does PR for Wareing’s restaurants. It begins by giving me directions, but soon segues into more of the same. She is, it seems, delighted I will offer a “fresh, new perspective” on her client, who these days is very happily able to spend much more time with his family.
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