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Chef Marco


Marco being from Anzio Italy has got a keen eye for super fresh ingredients and making all kinds of fresh pasta with his eyes closed. He started young cooking with his grandmother and mother then his brother took him under his wing at his restaurant Cacciatori l’arco Muto serving up some of the freshest and finest food Anzio has to offer.

Before coming to London over 12 years ago Marco spent 3 years working on private yachts. When in London he has worked in some amazing Italian restaurants such as Bocca di Lupo and the River Café.  He now works most of his time at an elite event catering company and also does private work for high profile clients.

If it’s fresh, simple and well-constructed food, Marco is usually at the helm.



Jersey Royal, Ham Hock, Watercross and Pea Salad, Sherry Dressing

French Onion Soup, Gruyere Crouton

Melon and Pama Ham

Pea Veloute, Chargrilled Sourdough

Smoked Haddock Frittata, Hollandaise Sauce

Classic Prawn Cocktail, Wheaten Bread


Confit Duck Leg, Puy Lentils, Red Cabbage, Thyme Sauce

Lavender and Honey Chicken, Pomegranate and Herb Couscous, Salsa Verde

Pan Fried Sea Bass, Garlic Spinach, Lemon Crushed Potato and Pesto

Mushroom and Parmesan Risotto

Seafood Linguini with Mussels and Brown Shrimp in a Spiced Tomato Sauce

Rump of Lamb, Pomme Puree, Buttered Kale and Lamb Sauce


Chocolate Fondant, Vanilla Ice-Cream


Blackberry Panna Cotta, Berry Compote

Vanilla Crème Brulee Shortbread

Sticky Toffee Pudding, Clotted Cream

Tropical Fruit Platter, Mango Sorbet

Chef Marco
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