Revelations: Marcus Eaves, executive chef, Oblix restaurant at the Shard, London
What was your first job in catering?
Washing up at a local hotel. I absolutely loved it. It was my first insight into the energy, drive and hard work that goes into running a busy kitchen
What do you normally have for breakfast?
Shreddies, a childhood favourite
What do you do to relax?
I meditate three or four times a week
Which is your favourite restaurant?
Bras in Laguiole, France
What's your favourite hotel?
Lime Wood in Lyndhurst, Hampshire
What is your favourite drink?
Amaretto sour
What is your favourite cuisine?
Right now it's West African cuisine – jollof rice is a new favourite
Which ingredient do you hate the most?
Starfruit, sorry to all the starfruit lovers out there
What flavour combinations do you detest?
Tinned tuna and sweetcorn. People love it, but I can't stand it. Just thinking about it makes me cringe
Which person in catering have you most admired?
Andreas Antona. He gave me my first full-time job aged 16. He continues to give back to the industry through his restaurants, his work with University College Birmingham and the Bocuse d'Or UK Academy. He's been described by many as "the Godfather of Birmingham's restaurant scene" and I would have to agree
Which person gave you the greatest inspiration?
Martin Blunos, the first two-Michelin-starred chef I worked for, at Lettonie [in Bristol]. He had an incredible work ethic – no matter how early I arrived at the restaurant, he would always be there, working away
If not yourself, who would you rather have been?
Banksy. I'm not one for the limelight, anonymity would suit me down to the ground
Describe your ultimate nightmare?
Being in a situation where I'm wishing my life away. Waking up on a Monday morning wishing it was Friday; starting work at 9am wishing it was 5pm... That really would be a nightmare!
Who would play "you" in a film about your life?
Rowan Atkinson
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