La Grande Bouffe Catering, Ibiza, Spain
From private villa festivities and gourmet family picnics to home delivered luxury buffets and lavish corporate affairs, there is no desire too extravagant or understated for La Grande Bouffe Catering. A wedding for 200, a secluded beach BBQ for 20 or a sunset dinner for two at the base of a cliff - it can be done, it has been done, and if it hasn’t yet, it will be done.
Professionalism, passion, creativity and respect for requests are key factors honoured by chef Mark E Watkins and his troops. Specialising in Gastro-Mediterranean cuisine and particularly Catalan, Mark’s knowledge (ahem, obsession) of fresh, organic local produce is astounding and an imperative part of his cooking. As is doing things simply, healthily and tastily, like potatoes direct from Ibiza’s red soil, boiled in their skins, peeled, chopped, mixed with roasted peppers, salt, olive oil and tadah! The perfect potato salad, no mayo required.
Mark’s gastronomic experience dates back to childhood days hanging off his parents apron strings in their hotel kitchens, followed by several years of immersing himself in Barcelona’s Catalan culture then finally finding himself as head chef at famed gastro-pub ´The Landsdowne´ in London’s Primrose Hill, where he turned bangers and mash into a gourmet taste sensation.
These days it’s Ibiza catering he knows best - from locating wild rocket and garlic flowers to selecting staff fit for a king. With a humour complimenting his unique and innovative expertise it is obvious to us why La Grande Bouffe Catering is one of Ibiza’s most wanted.
The who’s who of high flying international celebrities – not that we’re dropping any names - raise a cheer and a glass to La Grande Bouffe Catering alongside an extensive list of brides, grooms-to-be, villa staff, local businesses and charity organisations - and who are we to argue?
This story was published on April 21, 2008
{ INTERVIEW WITH MARK WATKINS }