Marc Fosh
Marc Fosh is the first and only British Chef to be awarded a Michelin Star in Spain.
Marc Fosh Restaurant is located in Palma’s Convent de la Missio where contemporary design blends seamlessly with traditional features and modern art. The restaurant opened to rave reviews and has quickly become Palma’s premiere culinary destination. www.marcfosh.com
The perfect summer lunch in Mallorca
I can’t think of anything better than a simple tomato salad, “ensaladilla Rusa” and fat Soller prawns cooked “a la Sal” for the perfect Spanish-style al fresco lunch!
In the search of Umami…
the ever-evolving world of flavour, few ingredients embody umami as effortlessly as the tomato.
Picota - The Red diamonds of Spain
These little, shiny cherries are only available from June to the end of July.
Aubergines - The culinary Chameleon!
Next time you're in the market, don’t pass them by. Pick up a few firm, glossy aubergines and give them the care they deserve.
Forgotten herbs
It’s clear that Mediterranean herbs have played an important part of people’s culture and wellbeing for thousands of years.
Unlock the versatility of artichokes: Simple tips for delicious dishes
After Italy, Spain is the largest producer of artichokes, growing about 30% of the world’s supply and is the major exporter.
Strawberry fields forever...
Their wonderful aroma and sweet-acidic flavour brighten up a host of dishes from mousses and cheesecakes to ice creams and refreshing fruit cocktails.
The perfect “croqueta”
Making the perfect croqueta is a labour of love but they are definitely worth all the effort!
Rhubarb is back!
Rhubarb’s tartness makes it a unique ingredient in both sweet and savoury dishes. The most common use of rhubarb is in desserts, particularly pies, crumbles, and compotes.
Easter treats in Mallorca
Easter is more than just a holiday—it’s a celebration of renewal, family, and, of course, food.
Local lamb: A celebration of Spring
The humble lamb shank may have fallen out of fashion, but I really think it’s the perfect comforting dish for any occasion.
Make your own fresh pasta
All you need is patience, a little care and quality ingredients and there’s no going back once you’ve made your own homemade pasta.
Hake... the catch of the day!
Hake, a distant relative of cod with a long sliver-grey body and succulent white flesh is underrated in Britain but adored here in Spain on a par with turbot and sea bass.
Perfect pastry everytime
There is an old saying that goes “Cold hands make good pastry” and it is true that temperature is an important factor when making pastry.
The perfect brownie
Who doesn’t love a beautifully cooked, decadent chocolate brownie?
Sweet peas in Mallorca
It’s probably true to say that the taste and texture of fresh peas has almost been forgotten in these times of convenience and frozen foods.
A burst of sunshine: Celebrating citrus at its peak
The fact is that breakfast without freshly sqeezed orange juice is like a day without sunshine.
Sleep on it... One of the simplest ways to flavour food is to marinate it
Always marinate foods in the refrigerator and cover them with cling film.
Whole roasted cauliflower…simple & delicious!
It’s hard to believe that the humble cauliflower is now deemed to be trendy and so much in vogue that the once-unfancied brassica has usurped kale as the hipster vegetable of choice
Snails on the menu: Embracing Mallorca's gastronomic tradition
The Romans used them as a remedy for coughs and stomach problems, and folklore says that if we eat snails on St Mark’s Day (April 25), we’ll have good health all year.
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- Top Mallorca resort suffering from uncollected rubbish
- Why Spaniards are staying away from their own beaches
- Minibus fire at Palma Airport causes alarm but no injuries reported