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Marcus Verberne

Head Chef

Marcus Verberne – Head Chef: Marcus began his culinary career in Wellington, New Zealand. After two years at The Beacon restaurant, followed by the Martinborough Hotel, a small 11 bedroom boutique hotel in the well-known wine region, he moved to Melbourne and specialised in Italian cuisine, first at Marchetti’s Latin restaurant, and then at Cecconi’s restaurant.

He came to London in 2001 and after a number of stages decided to take a position at Le Caprice with legendary chef and restaurateur Mark Hix. He spent 4 years at Le Caprice working his way up to sous chef before transferring within Caprice Holdings, to J Sheekey and The Ivy restaurants.

In 2008 Marcus joined Brown’s Hotel in Mayfair as head chef of “Hix” at The Albemarle, and subsequently became Executive chef in 2010. Two years later he was appointed Head Chef at “Roast” in The Borough Market, bringing out his first cookery book, Roast: A Very British Cookbook (Absolute Press), in 2013. The cookbook, which features the restaurant’s recipes for its iconic dishes and a step-by-step guide for recreating the classics at home, scooped the 2013 award for Best Book by a UK chef at the Gourmand World Cookbook Awards in Beijing.

A regular on the food festival scene, Marcus has been a guest speaker at events such as Taste of Christmas and Taste of Winter, while starring at the renowned regional food festivals in Abergavenny, Dorset and Aldeburgh.

Originally, Marcus planned to stay in London for just a couple of years, the fact that he is still here after 17 says it all for the local food scene.

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