Marco Pierre White Shares His Business Journey

LONDON, UNITED KINGDOM / AGILITYPR.NEWS / March 10, 2020 / Marco Pierre White launches an exclusive travel experience managed by Satopia Travel to share his experience from his days as a full-time chef to a restaurateur. 

This spring, British celebrity chef Marco Pierre White is hosting an exclusive travel experience in the Scottish Highlands to share his personal journey from starting out at the age of 16 to becoming the youngest chef in history to achieve three Michelin stars. 

Satopia Travel (www.satopiatravel.com) specialises in Hosted Experiences, exclusive small group travel designed for people to connect with and learn from some of the most successful people in the world. This Chef’s Table experience is a 4-day adventure in the Scottish Highlands hosted by British Celebrity Chef Marco Pierre White at Alladale Wilderness Reserve in collaboration with Balblair.

Marco Pierre White made history when at the age of 33 he became the first British chef to win three Michelin stars and also the world’s youngest ever chef to achieve Michelin’s top accolade.

Born in Leeds in 1961 to an English Father and an Italian mother, Marco Pierre White started his cooking career at a young age at the Hotel St George in Harrogate and gaining early experience at the Box Tree in Ilkley, Yorkshire before moving to London. Arriving in London at 16 with “£7, a box of books and a bag of clothes” White began his classical training as a commis under the legendary chefs Albert Roux and Michel Roux at the famous “Le Gavroche”, the first restaurant in the UK to receive a Michelin star back in 1974.

Chef White reached the peak of his cooking career when he opened and headed Harvey’s in London. With a group of talented kitchen staff, White embarked on a journey that spun magic on the plate during his stint in the kitchen. In 1988, White earned the first of his three Michelin stars to become a renowned chef worldwide. Retaining that star in 1989, Marco earned his second star in 1990, catapulting his fame to greater heights. White then moved to Restaurant Marco Pierre White at Forte’s Hyde Park hotel in 1992 where he won his third Michelin star in 1995.

By 1999 Marco had achieved everything a chef would endeavour to become and announced his retirement from the kitchen at the age of 38. He cooked his final meal for a paying customer at the Oak Room after returning his three Michelin stars. Since quitting the kitchen, White became a restaurateur and has built up a British Restaurant empire consisting of both top-tier and mass-market restaurants. He is also a noted author with several published books and a TV personality where he presented many British and International TV cooking-shows and competitions. White is also known to have kick-started the careers of many younger chefs who worked in his kitchens, to name a few: Gordon Ramsay, Heston Blumenthal and Jason Atherton.

The first UK itinerary this year is a four-day Spring gastronomy experience in May, hosted by Marco Pierre White at the 23,000-acre Alladale Wilderness Reserve in the heart of the Scottish Highlands. Over the course of their all-inclusive stay, guests will feast on menus created by Marco using the best seasonal ingredients from local Highland farms and family-run suppliers, in keeping with the Alladale’s commitment to sustainability and farm-to-table ethos. Guests will also have a cooking masterclass with the Godfather of British cuisine. Over 4 days guests will connect and get to know Marco through an intimate and inspiring conversation about his journey to the top, challenges, determination and what it takes to succeed in the culinary world.

With the natural landscapes of the Scottish Highlands as the backdrop during this experience, expect activities in the great outdoors, including a 4×4 tour of the wilderness reserve with the rangers, guided hikes, mountain biking and foraging in the forest. The small private group of guests will have exclusive use of the reserve, making this Hosted Experience truly exclusive. Every evening, guests will enjoy local entertainment such as bagpipes, Celtic band and whisky tastings by the fire. Satopia Travel has partnered with Balblair’s master distiller to offer guests a whisky tasting experience with their expertly crafted heritage whisky. Balblair is a boutique distillery in the heart of the Scottish Highlands, established in 1790, producing their traditional Highland whisky that is unpeated (i.e. not smoky), with a fruity and full-bodied flavour, made with pure Highland spring water from the Allt Dearg.

Satopia Travel is excited to share these intimate Chef’s Table experiences with successful chefs outside of the kitchen environment, inviting guests to connect with them one-on-one.

This experience is available to book now through Satopia Travel (concierge@satopiatravel.com) until 14th April, subject to availability.