New Pro Footballer on board !!

Delighted to welcome Alan McCormack of Brentford FC who is acting as an ambassador for Just Imagine Food for Sport. Supplying bespoke meals to Alan to fit in with his…

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20
Aug

Press

Chef Mark Peters has been featured in various publications, both online and in Lifestyle Magazines.

Mark recently did an interview for The Essex Guide and will be taking part in The Suffolk Guide’s “Talking to” series in 2013.

Click here to read the article.

Mark was also asked to appear on BBC Radio Essex prior to Christmas 2012.

RM Magazine is a monthly lifestyle magazine available in Essex.

In June 2012 Mark was featured in an article with a little piece about himself and Just Imagine Foods… He will now be working with RM Magazine and creating their recipe of the month.

Chef Mark Peters Publication

Rump of British Lamb Recipe

Seared Scottish Salmon

If you want to know more about today’s chef, Mark Peters, you best check out the ‘About’ page of his website. From catering college to Michelin-starred restaurants, it makes for an interesting read, and should provide plenty of ideas for any wannabe chef. Good luck in your quest for perfection Mark, let us know if you ever achieve it!

Rumble Chat interview carried out in January 2012
Chef’s Secrets : Interviews with Chef’s #13
01/02/2012

Many thanks to the team at RumbleChat

Name: Mark Peters

Where do you currently work?
Simply Fine Foods Ltd

What is your role?
Executive Chef

What are your favourite ingredients and why?
Eucalyptus leaves for smoking fish… amazing aromatic and distinctive flavour.
Venison from The Epping Forest Deer Sanctuary… beautiful meat culled every year.
Pomegranates… Love the diversity of the fruit to combine and make starters, mains or desserts.

Which kitchen gadget(s) are you particularly fond of?
My Cooks knife… part of me really. Feel a tad naked without it.
A tasting spoon…

What is your favourite food memory?
Making peppermint creams with my nan as a kid (does that count?!) [RumbleChat: definitely!!]
Having my first menu idea at Rue St Jacques accepted on the menu.. it was Hare, Dark Chocolate and Beetroot.
A meal at The Square in Mayfair… one of the best tasting menus I have had.

Who do you most admire in the culinary world?
Marco Pierre White, Gunther Schlender, Gary Hollyhead, Michael Caines, Michel Roux Jr.

What country do you most like to visit for their cuisine?
Italy…definitely. Czech Republic is a favourite and I love Kampa Park in Prague. Starting to discover the rustic, organic cookery of eastern Europe. A lot to be learnt and adapted to western modern presentation.

Do you have any guilty food secrets?
Most Chefs have one or two! I’m not telling..sorry!

Have you had any culinary disasters?
Many… Consomme that didn’t want to play the game. Ended up re-clarifying it over and over again… It ended up like a scrambled egg / corporation stock. Not a good moment.

What tips would you give to any aspiring chefs?
Love what you do. Start in restaurants, aim to work in Michelin Star places. Work hard, choose good Chefs to work under, learn the science, develop the art, take shit, sweat & cry, but leave every day with satisfaction, stay true to yourself & imagination. If you have that …anything is possible.