Featured Retreat Chef of the Month: The Anahata Chef – Marc Dingle
It’s June and time to introduce to you another amazing retreat chef as part of our “Featured Retreat Chef of the Month” campaign. Please meet Marc Dingle – The Anahata Chef.
Marc had some brilliant answers to our questions and we are thrilled to feature his talent on our directory. Here is what Marc shared with us:
How did you get into cooking in the first place? Was it a family member, a passion for healthy food?
I fell into cooking at 17. And have been a chef for over 30 years now…
I absolutely had an instant alignment with creating. A natural gift I didn’t know I had, which is my vocation and passion in this life…
I started my first business the bluetomatocafe in Rock Cornwall in 2002 and ran it for 21 years. Over these years I cooked for thousands of people, creating dishes which not only tasted great but were visually stunning. The simple joy of watching people enjoy my food is unparalleled. Each dish made with love, honesty and respect to the integrity of the ingredients …
Do you have a favourite dish? If you could only cook & eat one dish for the rest of your life, what would it be? What makes it so special that you’d never get tired of it?
This is so tricky, being from Cornwall in the UK, my heart sways towards a good old pasty; however pasties and retreats don’t usually sit well together…(although pasties make for an interesting retreat workshop!)…I usually lean heavily in favour of broths, soups and one pot dishes. From simple consommé to hearty bean cassoulets….you cannot beat a bowl of goodness, unfussy, uncomplicated but insanely delicious….
And a signature dish you love making on retreat?
Savoury, I’d go with Roasted Cauliflower and Cumin Steaks, Borlotti and Butter Bean Cassoulet, with a Rocket, Balsamic and Slow Roasted Tomato Salad
Sweet would be Lemon Tart with a dollop of Raspberry vanilla mascarpone.
Being a yoga teacher as well as a chef, I totally get overload. Lightness and ease with food as with our thoughts towards ourselves creates the perfect balance…
What is your favourite cookbook and why?
My own. It’s a work in progress and I keep getting distracted and adding more and more to it…
I’ve never used a recipe book. Regardless of who’s. I consider myself to be a magpie. Nothing pleases me more than travelling around devouring dishes from as many places as I can, real food, from real places…. I order things, dissect them and recreate them in my own kitchen when I’m back from travels.
It’s the only way to experience food, creating and exploring.
Do you have a favourite cuisine? Which country/region and why?
Thai. The flavours are sublime. Memories of glorious and happy travels come flooding back with a proper green curry…..if you know, you know!
Mediterranean. Sun kissed and herby.
There’s something very special about Mediterranean sun ripened fruit, especially lemons. Squeezed over a chunk of feta, with fresh thyme leaves and a drizzle of extra virgin oil…
And finally, do you have a top tip for chefs and/or foodies? An ingredient you can’t imagine being without, a tool or a method you love using? Or even something you avoid doing like the plague?
As long as you understand herb and spice flavour combinations you can create any dish from anywhere.
Travel, eat, observe and enjoy.
Food is happiness. And happiness is life.
Food has the power to trigger memories, memories have the power to transport us to a different time, and good food will always be remembered.
A decent olive oil is always essential as is a damn good spatula!
Thank you so much Marc for being part of our Featured Retreat Chef of the Month campaign. Don’t forget to take a look at Marc’s amazing reviews on his profile here on RetreatChef.co.uk. You can also contact Marc via Instagram: @theanahatachef and his website: www.theanahatachef.com
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