Marc Guibert Interview
Marc Guibert was born in Brittany, France and started in the business of cooking at Brest College. He then moved on to work with Relais & Chateaux properties across France. In 1993 he made the journey across to England and joined Michel Roux at The Waterside Inn. Marc met and married his wife, Helen, and then migrated north to Scotland taking over the pastry and 2nd chef's position at Farleyer House in Highland Perthshire. In 1997 he took up his current position of Head Chef at The Inn at Lathones, St Andrew's oldest coaching inn. In 2000 Marc became the first overseas chef in the UK to be made an associate member of the Master Chefs of Great Britain. During his time at the Inn, Marc has been recognised and honoured with a host of awards.
What is your most memorable childhood 'food' memory?
My Mum's desserts, namely a baked rice pudding with sour apple and soft meringue on top.
What's your favourite food or ingredient 'on your doorstep'?
Seabass. Right now it's the best I have ever seen.
What is your favourite food secret?
Pink Salt. It's unique and one of nature's most remarkable creations and 100% natural.
What food would you travel for (within the UK)?
Loch Fyne Oysters.
What is your favourite seasonal food?
Asparagus. In Britain, they're at their best during a very short season from May to the end of June. Asparagus is one of those delicacies that sums up what the British summer is all about.
What is your favourite local food shop?
Ian Mellis Cheese Mongers.
What is your favourite eating place?
Rick Stein's original restaurant.
What is your favourite UK pub?
I don't have a lot of time to go to pubs as I am always in the kitchen!
What is your favourite dish or recipe?
Foie Gras.
Name an inspirational food person? Why?
Jean-Marie Amat, Head Chef at St. James, Bordeaux, when I worked there.