Born in Kent, Marc Fosh is the only British chef ever to win a Michelin star in Spain. Opened in 2009 in Palma’s Old Town, Restaurant Marc Fosh opened to rave reviews and quickly became Palma’s top culinary destination. It has been praised by The Telegraph for its ‘superlative Mediterranean dishes using the best local produce’, while The Independent called it ‘Palma’s coolest restaurant’. Fosh began his career in 1981 at hotelier David Levin’s landmark Mayfair restaurant The Greenhouse, working under executive chef Brian Turner. He moved to the Michelinstarred Chelsea Room at the Carlton Tower Hotel in Knightsbridge before relocating to Spain in the early 90s, working first for innovative chef Martin Berasategui and then joining Reads in Mallorca as head chef where he stayed for 13 years and won a star for the hotel’s Bacchus restaurant in 2002. In 2004 he launched Fosh Food, a show cooking restaurant, cookery school and delicatessen in Palma and has also run Tasca de Blanquera and Misa brasserie on the island. Set amongst the narrow, cobbled warren of streets of Palma’s Old Town, Restaurant Marc Fosh’s contemporary design with etched glass screens, exposed brick and designer dove grey chairs stands in elegant contrast to its 17^th century Convent de la Missio housing. Seasonal, Mediterranean-influenced tasting menus are created from high quality produce sourced from the Balearic Islands, including some from the restaurant’s own organic and sustainable culinary garden in the nearby Finca Son Mir, and might include foie gras ‘mi-cuit’ with green asparagus, mandarin, caviar salt and oxalis and guinea fowl with local truffles, beetroot, raspberry and elderflower. In addition to a Michelin star, Restaurant Marc Fosh holds a Repsol Sun award from Academia de Gastronomía and the Good Food Guild (Cofradía de la Buena Mesa). Fosh has helped kickstart the Mallorcan gastronomic scene with chefs who have worked under him going on to open their own restaurants including Andreu Genestra at Aromata. In an interview with Destinations of the World, Fosh said: “It’s really exciting where we are right now – there’s a buzz about it, something’s happening.” Fosh’s long and varied career has encompassed providing first and business class menus for Germany’s flagship airline Lufthansa, being a global brand ambassador for Braun, appearing as a guest chef at Hangar 7, Salzburg and consulting on one of Moscow’s top restaurants. His favourite ingredients include Flor de Sal from Mallorca and Arbequina olive oil.