There are two things that my friends and I have been craving on this island for the last 8 years of living here, not that there is anything wrong with what we have, it would more be an enhancement. The first is an M&S Simply Foods. They have one in Madrid, so it’s not beyond the realms of the imagination. The second is a bloody good British Gastropub style establishment. Think Gordon Ramsay and The Narrow. And considering we have every cuisine here from traditional Mallorcan to Peruvian to Albanian and everything in-between, why not British, here in Palma. Well there’s still no answer on the M&S front, but boy do I have a treat for you with my second wish. Welcome to Market Kitchen.
From the second that we stepped into the light and airy restaurant on the corner, merely 10 steps from the market in Santa Catalina, my spidey senses started tingling and I didn’t even know why at that point. But here was something special. It could have been the fact that Amber and Rob made us feel like we had been friends for years with their laid back charming welcome. It could be the fact that the Banksy driven artwork, which I will come back to, could have been straight out of many of the London bars that I frequented over the 12 years I called the city my home. It could have been a multitude of things to be honest, but all I knew is that it felt like home.
My wonderful photographer and friend Anouska had exactly the same reaction. We basically both kept squeaking excitedly to each other about how like London this felt. I think it is something that every expat feels when they are overseas, no matter where they are from or where they are. But this isn’t some English pub in Magaluf naming itself after a soap opera. This is pure understated British class and if the menu was anything to look at, we knew that the theme was not going to just stop at the décor.
As a couple of glasses of wine appeared before us, so did the food at the table of English and Spanish customers next to us. Excitement went to the next level. But what the hell were we going to choose off the menu, everything looked amazing. Well we needn’t have worried. Rob, having a quick 30 seconds out of the kitchen, popped over to let us know that essentially we would be trying a bit of everything, but for the photos he would be serving up the full dishes. Were we ready for it? Then Amber told us she was going to serve us a selection of the cocktails they have on offer for us to sample and photograph. This was going to be one hell of an afternoon!
And so we sat back, settled in and got ready for the ride. We started with the deliciously unusual sobrasada and Manchego cheese donuts which every customer is invited to at the beginning of the meal. It shouldn’t work. But it just does. Next up came the fish and chips. Each dish comes with a Mallorcan twist. In the case of the deliciously light, sweet and flaky fish, it is the Rosa Blanca beer batter which is beautifully golden in colour and has a perfect crunch. I look on sadly as I realise that I can’t just tuck in and eat it all. Still, there’s always next time. And there will be a next time.
Afterwards the dishes came thick and fast, though I nearly called a time out on the ‘Crack’ Madam for exactly the reason it is called that. I literally could not stop eating it, despite knowing what was coming around the corner. Not helped by the beautiful glass of Champagne that accompanied it. In fact it is the only other Champagne from the region that is allowed to carry the Dom Pérignon label. So it would have been very rude not to! It was so clear that I loved the Crack Madam that Rob made me one to bring home, that I have literally just eaten for my lunch. Still as incredible the day later and that says a lot!
All the while that the dishes were arriving so were the cocktails. I think I literally jumped out of my seat with excitement as the Bangin’ Bloody Mary came into view, which I had already clocked on the specials board. Much like M&S and Gastropubs, my third wish from the genie would be to find the perfect Bloody Mary on the island. Many have come close, but never quite achieved the 10 out of 10 mark. But this, with its freshly made horseradish had me reaching for my diary to book into the first brunch slot possible. I mean what could possibly trump this concoction. Oh wait, an Espresso Martini served in a skull shaped Martini glass. Nuff said.
As for Anouska, between taking the beautiful phots you see surrounding this article she was merrily digging into the ‘London Calling’ salt beef bagel with Mahon cheese, cured pickles and homemade crisps. The beef had been in brine for 7 days and then slow cooked at a low heat for 8 hours and from Anouska’s face, it really did make the difference. She said that the flavours were strong and powerful and seriously tasty. This was definitely what she would be returning for.
The food did not stop there. We were literally treated to the whole of the menu including the succulent MK Warm Cornfed Chicken Caesar Salad with chicken crackling. Yes, you heard me, chicken crackling! Right, that’s a third return visit booked in. And for my vegan friends there was the utterly divine Jerusalem spice chargrilled cauliflower steak, with harissa, roasted red pepper and ramallet tomato sauce and warm home baked challah. Tasty, meaty (you know what I mean) and a dish that non-vegans would also love.
Finally we finished up with an English Lemon Posset with a warm Mallorcan Macaroon which was homemade with blood oranges, Soller oranges, lemons and almonds, all from Mallorca. Considering I’m not a dessert person, there was absolutely nothing left of it by the time the two of us had sat back for a chat with our wonderful hosts.
In fairness, to do Rob and Amber justice this article would have to be about fifteen times as long, so I strongly suggest that you go in and spend time to chat to them in person, however for the purposes of this, here is the precis. In his less formative years Rob ran with a slightly less salubrious crowd, but thanks to a career adviser’s advice (there is a first time for everything) he applied to an apprenticeship with just 2 places and 60 candidates and lo and behold he got in. It was a 4 year apprenticeship with the Intercontinental Hotel Group that taught him discipline, responsibility, structure and a love for cooking.
After completing it he went on to work for the Hilton Tel Aviv for 2 years. Nods of which can be found in some of his dishes. He knew how to work around high-end and demanding customers and so he moved to High Table where they would organise corporate events and fine dining for clients such as big banks, fashion houses and fortune 500 conglomerates. This passion for this type of clientele led him to found Lexington, a contract catering business. When it began he had 5 employees, when they sold it, it had 900!
It was during the Lexington years that Rob and Amber met at a Del Monte conference that was introducing new juices. Rob was to be the potential new client. Well one night and 15 years later he is very much more than that.
So how did we come to be sitting in their gorgeous new restaurant surrounded by incredible artwork, from one of the original Princess Diana Banks notes, to a Mr Sly Kate Moss kindly gifted by Leonard’s Gallery and an anarchy flag signed on the back by drummer Paul Cook of the Sex Pistols. And those are to name but a few and Rob will happily talk you through them as he glows with pride at just how much atmosphere they bring to the place. I refer to my opening about it being London or British at heart and this is where a lot of its soul emanates from. And the reason we are here is because that very beloved London just didn’t cut it commuting wise when you can commute to work up the coastline instead.
The story wouldn’t be complete without a quick trip to the ego shelf where he has his Catey XX awards and cook books. The cook books, all published by Bloomsbury are wonderful, and have won the Gourmand World Book Awards for both the UK and Europe. Even better than the awards is that all of the royalties go to Great Ormond Street Hospital where they have helped build a soft play area, bought a garden and supplied dialysis machines amongst many other things. The letter from Prince Charles on the wall is testimony to just how much good work they have done.
Surprisingly, despite being happy to talk about being honoured to be part of the Royal Academy of Culinary Arts and cooking for the royal households and Princess Diana, he somehow missed out the fact that for more than 10 years he could be found on BBC television on Christmas Day morning telling the nation how to cook their turkeys and was in fact a consultant for them for many years as well as having a drive time show on BBC Radio Kent. But I have my sources.
So other than all of the things I have mentioned above, what makes Market Kitchen so special? Well there is the fact that all of their produce is locally sourced following their Footsteps not Foodmiles company ethos and they are bringing that little splash of the UK to the corner of Santa Cat.
Thursday and Friday evenings will be cocktails and sexy snacks made that day. Weds to Saturdays the lunches mentioned above will be served between 12 and 5pm and Sundays…. Well, this is where I literally explode. Sunday will be serving up a traditional Sunday Roast, of beef with Yorkshire puds and all the trimmings!!! Yes, the world just turned gold and all of my prayers have been answered.
So if you fancy being part of this little oasis, head on down and meet the utterly fabulous Rob and Amber. It will be a visit to remember! It certainly was for us!
Market Kitchen
Plaça de la Navegació, 5, 07013 Palma, Illes Balears
Closed Monday and Tuesday but follow them on Facebook @marketkitchenpalma for any changes to opening hours and special events
Restaurant Review by Victoria Pearce
