clean flavours.”
Examples of dishes on offer are pickled mackerel, cucumber, curd and ponzu; chicken, morels, shallots and liquorice leeks; strawberry parfait, coconut and elderflower.
Having done his time in London Marcus was ready to bring his skills back to Dorset where he grew up. He said: “The time was right to showcase what I have learnt. There are few places in Dorset that are really good to eat and fine dining is a real niche market here. I’m not saying I won’t go back to London but at the moment I’m content with what I’m doing and it’s a nicer life style.”
Looking to promote the restaurant as best he can Marcus has had to get to grips with social media, getting a crash course from his girlfriend on twitter.
“I keep myself to myself and I prefer to focus on cooking,” explained Marcus. “But I know I need to take advantage of social media – I’m getting better with twitter, I just wish I could write more!”
He may say he stays out of the spotlight but he did take part in
MasterChef in 2013, reaching the semi finals, and he’d love to give Great British Menu a go in the future.
He said: “MasterChef was really good fun but if I could do
Great British Menu that would be brilliant!”
Marcus will be joined in the kitchen by Matt Stone, he worked at Sienna for Russell Brown before leaving and working at Summer Lodge and
Claridge’s. The pair will be working side by side, literally, in Sienna’s tiny kitchen but Marcus says so far it’s been great.
“It is a small kitchen,” he said. “But you don’t have to move much! Everything is to hand so it makes service smoother.”
Marcus’ first hurdle is the looming Michelin inspection but after that he wants to focus on offering great food and running a successful business.
He said: “I didn’t think I would have my own place at 27 but I thought I’d learnt enough and why not open my own place while I’m young and I have the energy to do it?”
By Cara Pilkington
@canteencara
