Marcus Wareing

GMTV

Self

GMTV is the name of the national Channel 3 breakfast television contractor/licensee, broadcasting in the United Kingdom from 1 January 1993 to 3 September 2010. It became a wholly owned subsidiary of ITV plc in November 2009. Shortly after, ITV plc announced the programme would end. The final edition of GMTV was broadcast on 3 September 2010.

MasterChef Australia

MasterChef Australia is a Logie Award-winning Australian competitive cooking game show based on the original British MasterChef. It is produced by Shine Australia and screens on Network Ten.

Great British Menu

Self - Judge

Britain's top chefs compete for the chance to cook a four-course banquet for a high-profile figure.

Saturday Kitchen Live

Saturday Kitchen Live is a 90 minute cookery programme, which is broadcast live on BBC One on Saturday mornings. Matt Tebbutt is the predominant presenter. Andi Oliver and Michel Roux Jr. have also presented several episodes. Previous presenters have included Antony Worrall Thompson and Gregg Wallace. The programme is currently produced by Cactus TV. The programme has also aired on RTÉ One in Ireland on Saturday mornings, the episodes shown are several months old.

MasterChef: The Professionals

Self - Host / Judge

The hunt for a young chef who wants to make it to the top of the culinary world.

The World Cook

No description available

Marcus Wareing Simply Provence

Self - Presenter

Marcus Wareing wants to discover the joys of simple seasonal French food and produce, and finally get an answer to the age-old question: can his beloved British food stack up against the French?

Chef vs. Science: The Ultimate Kitchen Challenge

Himself

Materialist scientist Professor Mark Miodownik challenges two-Michelin-star chef Marcus Wareing to the ultimate cookery competition. Over the course of 90 minutes they cook up some of the nation's best-loved dishes, from starter to dessert, in a head-to-head contest to see who can create the most flavoursome food. Marcus has flair, passion, and experience, while Mark an understanding of cooking at the molecular level and access to state-of-the-art technology. Ultimately the question they will try to answer is this: is cooking a science or an art?