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My blood pressure reducer, I love him to death- he has taught me how rabbits are such a social animal. I used to hunt rabbits but now having one it has changed my whole perspective. He is now nearly 9 years old and has the freedom of the whole house,we both have the same medical arthritis conditions but he is the best at unconditional love ❤️ Love you poopy ❤️

Nice to be in the French countryside helping my friend Stephan, we have worked together for nearly 30 years in Nobu London . He spent so long in England that I think he is more English than French but I’m very happy to see that he is making a great job with his food truck in the French countryside and it is a pleasure to be able to help himdevelop his business.❤️👍😊

Nice to be in the French countryside helping my friend Stephan, we have worked together for nearly 30 years in Nobu London . He spent so long in England that I think he is more English than French but I’m very happy to see that he is making a great job with his food truck in the French countryside and it is a pleasure to be able to help himdevelop his business.❤️👍😊

Nice to be in the French countryside helping my friend Stephan, we have worked together for nearly 30 years in Nobu London . He spent so long in England that I think he is more English than French but I’m very happy to see that he is making a great job with his food truck in the French countryside and it is a pleasure to be able to help himdevelop his business.❤️👍😊

Nice to be in the French countryside helping my friend Stephan, we have worked together for nearly 30 years in Nobu London . He spent so long in England that I think he is more English than French but I’m very happy to see that he is making a great job with his food truck in the French countryside and it is a pleasure to be able to help himdevelop his business.❤️👍😊

Nice to be in the French countryside helping my friend Stephan, we have worked together for nearly 30 years in Nobu London . He spent so long in England that I think he is more English than French but I’m very happy to see that he is making a great job with his food truck in the French countryside and it is a pleasure to be able to help himdevelop his business.❤️👍😊

Mark Edwards bringing the energy to @fiskmarkadurinn 🧡

Mark Edwards x Fiskmarkaðurinn á Food & Fun💛

Mark Edwards hóf matreiðsluferil sinn aðeins 13 ára gamall á sjávarréttastað í Kent. Eftir útskrift árið 1980 starfaði hann á Café Royal í London áður en hann hélt til Evrópu og vann á virtum veitingastöðum í Genf og París. Árið 1987 flutti hann til New York þar sem hann starfaði á meðal annars The Rainbow Room og Aurora og kviknaði þar djúp ástríða hans fyrir asískri matargerð.

Sú ástríða leiddi hann til Asíu árið 1992, þar sem hann kynnti sér matargerð í Singapúr og Hong Kong. Að heimkomu til Englands starfaði hann með Jean-Georges Vongerichten á Vong London og árið 1997 opnaði hann Nobu London í samstarfi við Nobu Matsuhisa. Undir hans stjórn hlaut veitingastaðurinn Michelin-stjörnu árið 1998 og síðar einnig Nobu Berkeley Street. Í dag starfar Mark sem sjálfstæður matráðgjafi og er matreiðsluráðgjafi fyrir Matsuhisa veitingastaðahópinn.

Nánari upplýsingar á 👉 dineout.is

Mark Edwards x Fiskmarkaðurinn á Food & Fun💛

Mark Edwards hóf matreiðsluferil sinn aðeins 13 ára gamall á sjávarréttastað í Kent. Eftir útskrift árið 1980 starfaði hann á Café Royal í London áður en hann hélt til Evrópu og vann á virtum veitingastöðum í Genf og París. Árið 1987 flutti hann til New York þar sem hann starfaði á meðal annars The Rainbow Room og Aurora og kviknaði þar djúp ástríða hans fyrir asískri matargerð.

Sú ástríða leiddi hann til Asíu árið 1992, þar sem hann kynnti sér matargerð í Singapúr og Hong Kong. Að heimkomu til Englands starfaði hann með Jean-Georges Vongerichten á Vong London og árið 1997 opnaði hann Nobu London í samstarfi við Nobu Matsuhisa. Undir hans stjórn hlaut veitingastaðurinn Michelin-stjörnu árið 1998 og síðar einnig Nobu Berkeley Street. Í dag starfar Mark sem sjálfstæður matráðgjafi og er matreiðsluráðgjafi fyrir Matsuhisa veitingastaðahópinn.

Nánari upplýsingar á 👉 dineout.is

Mark Edwards x Fiskmarkaðurinn á Food & Fun💛

Mark Edwards hóf matreiðsluferil sinn aðeins 13 ára gamall á sjávarréttastað í Kent. Eftir útskrift árið 1980 starfaði hann á Café Royal í London áður en hann hélt til Evrópu og vann á virtum veitingastöðum í Genf og París. Árið 1987 flutti hann til New York þar sem hann starfaði á meðal annars The Rainbow Room og Aurora og kviknaði þar djúp ástríða hans fyrir asískri matargerð.

Sú ástríða leiddi hann til Asíu árið 1992, þar sem hann kynnti sér matargerð í Singapúr og Hong Kong. Að heimkomu til Englands starfaði hann með Jean-Georges Vongerichten á Vong London og árið 1997 opnaði hann Nobu London í samstarfi við Nobu Matsuhisa. Undir hans stjórn hlaut veitingastaðurinn Michelin-stjörnu árið 1998 og síðar einnig Nobu Berkeley Street. Í dag starfar Mark sem sjálfstæður matráðgjafi og er matreiðsluráðgjafi fyrir Matsuhisa veitingastaðahópinn.

Nánari upplýsingar á 👉 dineout.is

Mark Edwards x Fiskmarkaðurinn á Food & Fun💛

Mark Edwards hóf matreiðsluferil sinn aðeins 13 ára gamall á sjávarréttastað í Kent. Eftir útskrift árið 1980 starfaði hann á Café Royal í London áður en hann hélt til Evrópu og vann á virtum veitingastöðum í Genf og París. Árið 1987 flutti hann til New York þar sem hann starfaði á meðal annars The Rainbow Room og Aurora og kviknaði þar djúp ástríða hans fyrir asískri matargerð.

Sú ástríða leiddi hann til Asíu árið 1992, þar sem hann kynnti sér matargerð í Singapúr og Hong Kong. Að heimkomu til Englands starfaði hann með Jean-Georges Vongerichten á Vong London og árið 1997 opnaði hann Nobu London í samstarfi við Nobu Matsuhisa. Undir hans stjórn hlaut veitingastaðurinn Michelin-stjörnu árið 1998 og síðar einnig Nobu Berkeley Street. Í dag starfar Mark sem sjálfstæður matráðgjafi og er matreiðsluráðgjafi fyrir Matsuhisa veitingastaðahópinn.

Nánari upplýsingar á 👉 dineout.is

Mark Edwards x Fiskmarkaðurinn á Food & Fun💛

Mark Edwards hóf matreiðsluferil sinn aðeins 13 ára gamall á sjávarréttastað í Kent. Eftir útskrift árið 1980 starfaði hann á Café Royal í London áður en hann hélt til Evrópu og vann á virtum veitingastöðum í Genf og París. Árið 1987 flutti hann til New York þar sem hann starfaði á meðal annars The Rainbow Room og Aurora og kviknaði þar djúp ástríða hans fyrir asískri matargerð.

Sú ástríða leiddi hann til Asíu árið 1992, þar sem hann kynnti sér matargerð í Singapúr og Hong Kong. Að heimkomu til Englands starfaði hann með Jean-Georges Vongerichten á Vong London og árið 1997 opnaði hann Nobu London í samstarfi við Nobu Matsuhisa. Undir hans stjórn hlaut veitingastaðurinn Michelin-stjörnu árið 1998 og síðar einnig Nobu Berkeley Street. Í dag starfar Mark sem sjálfstæður matráðgjafi og er matreiðsluráðgjafi fyrir Matsuhisa veitingastaðahópinn.

Nánari upplýsingar á 👉 dineout.is

Fantastic lunch with @chef_lorisdisanto in his new venture @laterra27_puntmuragl . Well done Chef you are finally living your dream-Bravo chef 🙏💪👌🔥🔥🔥

Fantastic lunch with @chef_lorisdisanto in his new venture @laterra27_puntmuragl . Well done Chef you are finally living your dream-Bravo chef 🙏💪👌🔥🔥🔥

Fantastic lunch with @chef_lorisdisanto in his new venture @laterra27_puntmuragl . Well done Chef you are finally living your dream-Bravo chef 🙏💪👌🔥🔥🔥

Fantastic lunch with @chef_lorisdisanto in his new venture @laterra27_puntmuragl . Well done Chef you are finally living your dream-Bravo chef 🙏💪👌🔥🔥🔥

Lunch on top of the world, an amazing view in the St Moritz Mountains

Lunch on top of the world, an amazing view in the St Moritz Mountains

Lunch on top of the world, an amazing view in the St Moritz Mountains

Lunch on top of the world, an amazing view in the St Moritz Mountains

After having undergone treatment at the @royalfreelondonnhs, I have experienced firsthand the wonderful people and teams who have helped me and countless people. We had the opportunity to say thank you and along with my friends @chefmarkedwards and @rogerpizey, we hosted a fundraising dinner @theportraitrestaurant on top of the @nationalportraitgallery and managed to raise over £275,000 which went towards the funding of a new surgical robot.
I’ll be forever grateful to Ravi and the full team at the Royal Free Hospital @royalfreecharity. What a wonderful night.
They are getting close to the total target of 2 Million Pounds, if you want to have a look and donate - please find the link in my bio.

So nice to catch up with @drewnieporent today thanks Drew for your book I am already into it and thank you @chefcorrigan for another sublime meal

So nice to catch up with @drewnieporent today thanks Drew for your book I am already into it and thank you @chefcorrigan for another sublime meal

So nice to catch up with @drewnieporent today thanks Drew for your book I am already into it and thank you @chefcorrigan for another sublime meal

Nice when one your Chefs who has worked for you for many years comes back to visit you. Alex’s career started here in Matsuhisa Mykonosand then he spent 10 years innobu London and Now is the Executive Chef at the Nobu Hotel in Toronto- very proud of you Chef @tzatzos.alex @nobutoronto @matsuhisamykonos

So nice to see Akiko San and her daughter from Matsuhisa Japan last night on her day here in Mykonos. So for all you guys waiting for Matsuhisa crockery orders in the Nobu group and the Matsuhisa group I used the opportunity to negotiate a new tarif or deal (a discount) how much is none of your business 😂 but for sure I’m getting my order before any of you guys do ! 😂 😂😂sorry 👌

So nice to see Akiko San and her daughter from Matsuhisa Japan last night on her day here in Mykonos. So for all you guys waiting for Matsuhisa crockery orders in the Nobu group and the Matsuhisa group I used the opportunity to negotiate a new tarif or deal (a discount) how much is none of your business 😂 but for sure I’m getting my order before any of you guys do ! 😂 😂😂sorry 👌

The British Sunday Night Spartan Grill boy ready for action Sir/Madam🔥🔥🔥🔥😂- I love cooking with this charcoal grill and wood fired oven it makes such a whole world of difference to the food @matsuhisamykonos

I was very lucky to come across Fresh Hearts of Palm in @matsuhisaaspen last year and it is such an amazing versatile productthat as a European chef we don’t see in its raw form and I am completely hooked on it. The process of getting here to @matsuhisamykonos certainly has tested my #patience and more emails and phone calls that I have ever made on just one single thing but it was with well worth the effort- I now understand why the Greeks and the Spartans were hard to conquer 😊 all that is needed is lots and lots and lots of patience . We now have it fresh every week, come and try some it’s delicious 😋 #nevergiveup #patiience #cheflife #mykonos #heartsofpalm

I was very lucky to come across Fresh Hearts of Palm in @matsuhisaaspen last year and it is such an amazing versatile productthat as a European chef we don’t see in its raw form and I am completely hooked on it. The process of getting here to @matsuhisamykonos certainly has tested my #patience and more emails and phone calls that I have ever made on just one single thing but it was with well worth the effort- I now understand why the Greeks and the Spartans were hard to conquer 😊 all that is needed is lots and lots and lots of patience . We now have it fresh every week, come and try some it’s delicious 😋 #nevergiveup #patiience #cheflife #mykonos #heartsofpalm

I was very lucky to come across Fresh Hearts of Palm in @matsuhisaaspen last year and it is such an amazing versatile productthat as a European chef we don’t see in its raw form and I am completely hooked on it. The process of getting here to @matsuhisamykonos certainly has tested my #patience and more emails and phone calls that I have ever made on just one single thing but it was with well worth the effort- I now understand why the Greeks and the Spartans were hard to conquer 😊 all that is needed is lots and lots and lots of patience . We now have it fresh every week, come and try some it’s delicious 😋 #nevergiveup #patiience #cheflife #mykonos #heartsofpalm