Marco Clocks Up The Miles In Support Of New Steakhouse Menu
Marco has been clocking up the miles again this August, visiting numerous restaurants across the country.
Including a mix of lunch and dinner dining experiences, site visits took in Steakhouse Bar & Grills in Nottingham, Birmingham and Cadbury House in North Somerset, and coincided with the launch of the new steakhouse menu.
During the Birmingham visit, Marco also took part in a Q&A session where he chatted to a packed audience about how he became a chef, his journey to London and winning his three Michelin stars. He then answered a variety of questions from guests which proved very popular.
Always keen to meet customers, Marco signed copies of the ground-breaking 'White Heat', which has been described by one critic as being "possibly the most influential recipe book of the last 20 years".
With all venues selling-out, this underlines Marco's popularity and is a great way for him to talk about his philosophy of feeding people well in a nice environment.
Nick…
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Award-Winning Salami Maker Teams Up With Marco Pierre White
An independent charcuterie company from South East London has started to supply restaurants franchised to one of the UK’s greatest ever chefs.
It follows the completion of an agreement between Giuseppe Perinelli and Marco Pierre White to rebrand his products under the name Perinelli & Mr White’s Salami Co.
The arrangement will mean the company’s ‘Classic’ and Fennel salamis and Coppa will be available across the famed chef’s Mr White’s English Chophouse, Bardolino, New York Italian and Steakhouse chains of restaurants from July 2019.
Originally from Rome, Giuseppe’s passion for the Italian culinary favourite was born in his father’s home village of Acuto where he and his family would cure pigs ready for the winter.
It was this passion for creating delicious cured meats that resulted in the charismatic Italian setting up his own charcuterie in Penge, near Crystal Palace, where he started attending artisan markets and supplying local stockists.
Combining Mediterranean methods of…
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