Things that make me go hmmm …

by Mark Chapman

Denise Weibel, my friend for many years, and I occasionally cook together for guests. One October evening Chris Eckstein joined Denise and me, and we served a six-course dinner. Since we are both not professional chefs, I believe we have done us proud, and therefore an excellent reason to share the menu here.

by Mark Chapman

I connected with Indian chef Paritosh Kapur via social media and an online friendship started. Paritosh is a trained and experienced Bakery Chef with a career in the hotel and baking industry. Currently, he is a Chef Consultant at Puratos India an international group with a full range of innovative products and application expertise in the bakery, patisserie and chocolate sectors.

by Mark Chapman

White asparagus is referred to as «white gold» or «edible ivory», even as «the royal vegetable». White asparagus is locally cultivated and very popular in Europe and western Asia. During the «asparagus season» between late April to the end of June, the produce is sold in supermarkets, roadside stands and open-air markets. Here are some background and dishes I prepared with the delicacies.

by Mark Chapman

On social media, I have befriended many men and woman from India who have the same passion for food and cooking. I enjoy the exchange with them and learn a lot about the subcontinent's diverse cuisine and traditions. On March 9./10. some posted pictures of themselves celebrating the colourful and vibrant festival Holi. They inspired me to create this colourful dish.

by Mark Chapman

Oops, we did it again! After last years overwhelming positive feedback from our friends and guests, Denise and I made another attempt at cooking a dinner for 24 guests at Bottega Berta. Instead of doing a plate service, we did a Tavolata this time.

by Mark Chapman

Christmas is only days away, so I decided to share with you the recipe for my family’s traditional Christmas Pudding. The recipe has been handed down from my English great-grandmother Florence Lucy Craven-Jackson to my grandmother Winnifred Chapman-Craven but might even go back further in my family’s ancestry.

by Mark Chapman

Bangers and Mash with fried onions and gravy are inexpensive comfort food par excellence. Yet with top quality sausages and top-notch Jus de veau, it's an elevated meal. To get hold of good quality traditional English pork sausages in Switzerland is almost impossible – simply because they are not made here. The compositions of sausage ingredients are as manifold as there are varieties. I always loved the taste of traditional English pork sausage.

by Mark Chapman

The location is unusual for a fine dining meal – the Globus Delicatessa department.

by Mark Chapman

In the radio series presenting food favorites of listeners, I was given the chance to talk about one of my favorite dishes – Fish and Chips. Being on national radio, and having an English name, I thought it would make sense to listeners.