scroll down
scroll up
2001

1997

In 1997 Marcus Eaves began his professional career at Simpsons Restaurant then in Kenilworth under Andreas Antona. During his time here the restaurant was awarded it's first Michelin star. Eaves gained valuable experience and confidence later that year Marcus went onto win the Midlands Young Chef of the Year.

1997
2002

2001

May 2001 saw Marcus move to Somerset to work with one of the UK’s top chefs Martin Blunos at his double Michelin starred Restaurant Lettonie.

2001
2003

2002

2002 Marcus decided it was time to move to London and work with head chef Martin Burge at John Burton-Race's two Michelin starred restaurant inside the Landmark Hotel.

2002
2004

2003

2003 Marcus joined Shane Osborn at Pied à Terre as a chef de partie working his way up through the ranks.

2003
2005

2004

2004 at the age of 23 Marcus was offered the position of Sous chef working along side Claude Bosi at his two Michelin starred Hibiscus restaurant in Ludlow. Later that year Marcus went onto win the Gordon Ramsay Scholar Award.

2004
2007

2005

Late 2005 after an 11 month closure Marcus played an integral part of the Pied à Terre re-launch, this is where Marcus starting gaining the valuable experience needed to run a top-flight kitchen. Rising to the position of senior sous chef.

2005
2008

2007

November 2007, at the age of 26 Marcus opened L’Autre Pied restaurant in London’s Marylebone with mentors Shane Osborn and David Moore. The restaurant went on to receive a string of rave reviews.

2007
2009

2008

In 2008 Marcus took L’Autre Pied from strength to strength winning numerous accolades including "Best New Restaurant" spring 2008, Time out "best new restaurant 2008" and being named the Good Food Guides "Up and Coming Chef" the same year.

2008
2011

2009

At only 27 and with the restaurant opened for only 14 months, Marcus is awarded his first Michelin star. His talents are recognised internationally and he represents the UK's gastronomy at leading events. These included;

Melbourne Food and Wine Festival

Savour Tasmainia - Holbart

Identitia Golose - Milan , Marcus is a guest speaker representing the " Under 30 " rising stars of the UK.

*Marcus is awarded his first Michelin Star

2009
2012

2011

June 2011 saw Eaves return to the Pied à Terre kitchen and head up the fantastic team, producing creative and exciting dishes that continues to delight both diners and critics alike.

*Marcus is awarded a Michelin star within six months of returning to Pied à Terre

2011

2012

2012 Under Eaves' control, the Pied à Terre is currently rated number 20 in the UK, achieved the highest possible score for the food in the Harden's survey and sits in the category of "extraordinary to perfection" according to Zagat. Pied à Terre was also rated 16th best restaurant in the UK in the Times top 100 list.

    scroll down
    scroll up
      scroll down
      scroll up

      Marcus Eaves at Home

      Planning a canapé party, private dinner or an exclusive event, why not let Michelin starred chef Marcus Eaves cater for your every need. Marcus is the Head chef at London’s critically acclaimed restaurant Pied à Terre and has built up extensive experience in private dining events. With no event to big or small Marcus takes great pleasure in designing bespoke menus and sourcing produce from only the very best markets and farms around the UK.

      He understands each event is unique and requires careful planning.
      Contact: marcus@marcuseaves.co.uk
      to discuss your event and specific requirements.

      Chef Consultant Marcus Eaves

      Chef Marcus Eaves, has over fifteen years experience working in some of the finest restaurants in the UK. Marcus gained his first Michelin star in early 2009 and currently heads up the fantastic team of chefs at Pied à Terre restaurant in London.

      Marcus is available and always happy to pass on his knowledge, experience and expertise through his consultancy service. Whether you are a new opening, a struggling restaurant looking to improve consistency. Or simply looking to improve the efficiency in your kitchen do not hesitate to contact;

      marcus@marcuseaves.co.uk

      Working with Marcus

      Michelin starred chef Marcus Eaves believes in nurturing talented and enthusiastic individuals, helping them take that next step in their career and achieve their goals. Marcus is currently recruiting hardworking and motivated chefs to join his kitchen team at Pied a Terre Restaurant. If you have the skills and attention to detail required to work in a Michelin starred environment send your details to marcus@marcuseaves.co.uk. It would be great to hear from you.

        scroll down
          scroll up
          recipes
          Morel Mushroom Croquettes

          MethodIngredients
          ^
          p.1

          Line a tray with course sea salt and place the potatoes on top. Then place the tray into a pre-heated oven (230 degrees c) until the potatoes are cooked.

          Whilst the potatoes are cooking finely grate the raclette cheese on the grater, set to one side.

          Once the potatoes are cooked and still hot, spoon out the flesh and pass through a potato ricer, discarding the skin.

          Now that the potatoes have been passed, weigh out 300g, slowly add the 70g of chopped butter and mix until the potatoes are light and fluffy, set to one side.

          Using a non-stick frying pan, lightly sauté the morel mushrooms with a knob of butter until golden brown. Once the mushrooms are cooked they need to be strained to remove any excess fat and finely chopped.

          Allow the potato mix and the sautéed morel mushrooms to cool.

          Add the mushrooms, raclette cheese and egg yolk to the pre weighed potato and mix together using a wooden spoon or spatula. Season using salt and freshly ground black pepper.

          Roll the mixture out into small balls weighing around 10-15 g depending on the desired size.

          Lightly dust the potato balls by rolling them through a tray of plain flour, shaking off any excess.

          The next step is to roll the balls through a tray of egg wash solution, again shaking off any excess.

          Finally roll the balls through a tray of panko (Japanese breadcrumbs) to finish the croquettes.

          Place the croquettes into a sealed container and store in the fridge until required.

          Deep fry at 200 degrees c until golden brown.

          700g Desiree Potatoes

          200g Coarse Sea Salt

          2 Egg Yolks or 40g Pasteurised

          70g Butter

          60g Raclette cheese

          120g Pre washed Morel Mushrooms

          Salt

          Pepper

          5 Eggs, 70ml Milk (mix together for the egg wash)

          300g of Plain Flour

          300g Panko (Japanese Breadcrumbs)

          ^
          Risotto of Baby Leeks and Smoked Haddock MethodIngredients
          ^
          p.1

          Bring the white chicken stock to the boil, add the smoked haddock skin and set aside.

          Place a generous splash of olive oil into a separate saucepan; add the finely chopped shallot and garlic.

          Cook the garlic and shallots over medium heat until they are completely soft, and then add the risotto rice.

          Once the rice becomes translucent around the edges, season the mix using a pinch of salt.

          Add the Noily Prat and reduce until it’s almost dry. As the liquid is reducing the rice will soak up the alcohol giving the risotto the acidity it needs.

          The next step is to add the haddock infused stock little by little until the rice is completely soft, it’s important to continuously stir the rice, resulting in a creamy consistency.

          Cook the baby leeks in boiling salted water and set to one side.

          Finally to finish the risotto, add the grated Parmesan cheese, crème fraiche and butter, stirring continuously.

          Season to taste, at the last second add the finely chopped herbs and the diced smoked haddock. Place the young leeks over the top and Serve.

          1 Shallot

          1 Clove of garlic

          150g Arborio risotto rice


          80ml Noily Prat

          700ml White Chicken Stock

          1 Medium Fillet of Naturally Smoked Haddock (Skin removed set aside the flesh diced into small pieces)

          1 Bunch of Young Leek

          60g tablespoons softened butter 


          60g Parmesan cheese


          60g Crème Fraiche

          Finley chopped soft herbs (eg parsley, chervil etc)

          ^
          Vanilla Baked Alaska, Spiced Rhubarb and Rhubarb Consommé MethodIngredients
          ^
          ^
          p.1

          Almond Sponge

          Beat the flour, almonds, sugar, honey and beurre noisette together until they form a smooth paste.

          Beat in the egg whites once again until the mix becomes smooth (rest the mix for 12 hours in the fridge before use) For the sponge base, spread a thin layer of the paste over a tray lined with baking paper.

          Use a palette knife to make sure the mixture is nice and even.

          Preheat a fan-assisted oven to 180°C and bake for around 6-8 minutes or until the mixture is golden brown and firm to touch.

          Cool the sponge and store in an airtight container.

          Vanilla ice cream

          Bring the milk, cream and the split vanilla pod to the boil in a stainless steel saucepan. Whisk the egg yolks and sugar in a separate bowl. Combine the milk; cream and vanilla mix with the yolks and sugar. Return to the stove and heat gently, stirring at all times making sure the mix doesn't curdle or separate. Once the ice cream coats the back of a spoon, cool and churn. Now the ice cream has been churned spread on top of the almond sponge base with a depth of around 1 inch and freeze.

          Swiss Meringue

          Whisk the egg whites till they start to become fluffy, Add the icing sugar and continue whisking till they rise and stiffen. The meringue should be stiff and firm to touch. Place in a disposable piping bag and set aside.

          Rhubarb Consommé

          Put the syrup, vanilla and star anise in a pan large saucepan followed by the rhubarb. Place a lid on top of the saucepan and simmer until the rhubarb skin starts to split. Remove from the heat and leave to infuse for around 15 minutes. Strain the liquid through a fine sieve, leaving to drain naturally. Do not force the pulp through the sieve, as the consommé will cloud. Finally do not discard the pulp as this can be used at a later stage.

          To Assemble

          Using a size 40mm cutter cut out a cylinder of ice cream and sponge. Fill a piping bag with meringue and snip off the end to give a 5mm hole. Place the cylinder of ice cream and sponge onto a baking tray lined with baking paper. Pipe lines of meringue over the top and down the sides of the ice cream. It’s very important that there are no gaps.

          To achieve a finish that makes the outside look like a “hedgehog”, touch the surface of the meringue with a fingertip and pull outwards. A small point will appear each time. The Alaska is ready to bake, but it’s best to return it to the freezer one or two hours before baking.

          To Bake

          Preheat a fan assisted oven to 250°C. Stand the Baked Alaska on a cold baking tray. Bake 4 minutes until the surface forms a light brown color.

          Place a spoon of the rhubarb compote (pulp) in the middle of a soup bowl. Stand the Baked Alaska on top of the rhubarb compote. Pour the rhubarb consommé around the outside. Finish with a few drops of Olive oil.

          Almond Sponge (For the Alaska base)

          90 g plain flour

          90 g ground almonds

          120 g icing sugar

          80 g liquid honey

          220 g beurre noisette (nut brown butter)

          220 g lightly beaten egg white

          Vanilla ice cream

          500 ml milk

          500 ml double cream

          200 g egg yolk

          220 g caster sugar

          1 Vanilla Pod

          Swiss Meringue

          100 g egg white

          200 g icing sugar

          Rhubarb Consommé

          25 ml basic stock syrup

          1/4 vanilla pod

          1 Star anise

          500g Rhubarb

          ^
          ^
            scroll down
            scroll up
            Credits Photography Web Design

            m.07712421217

            Credits Photography Web Design

            m.07712421217

            Credits Photography Web Design

            m.07712421217