November 2009
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Chef Marcus Wareing reveals what's in his suitcase
Chef Marcus Wareing reveals what's in his suitcase
David Harrison
I’ve just come back from my idea of a perfect holiday. My wife Jane, our three children and I rented a beautiful house in France, near St Tropez, and spent an amazing two weeks of quality time together. As I’m at the restaurant from 8am to midnight most days I get very little time to relax with the family, so this was really special. Jane and I often do short European trips to check out restaurants but we’re saving long-haul travel for when the children are older.
I never travel without multivitamins. When I’m working I don’t eat proper meals as I spend my days tasting food, so I rely on supplements. I love being able to enjoy just eating when I’m away, but taking my vitamins is such a habit.
I’ll always pack my three-blade razor, no matter how long I’m away for. Presentation is important to me even outside the restaurant. It’s so ingrained as a work ethic.
I’m not a computer person, but I couldn’t exist without my phone. Texting is how I keep in touch with everyone back in the restaurant. I do find it hard to switch off but I’m better now I’m my own boss, I used to feel guilty for going away when I worked for someone else.
I always travel armed with guidebooks, maps, internet printouts and recommendations. I hate feeling like I might have missed out on something amazing, so we do a lot of research before we travel to make sure we go to all the right places.
Marcus Wareing’s Nutmeg & Custard (£20, Bantam Press) is out now.
