Marc has been cooking food since he was 16 and has worked in, and operated, restaurants around the world including Australia, Thailand, France, Sweden and the UK.

His passion is pan-Mediterranean cuisine but he likes to think he has picked up a bit from all of the 30 or so countries he has travelled.

He also enjoys writing and has written one novel and two Thai cookbooks with quite a lot of help from Beau!

Marc is a member of the International Institute for Complementary Therapists and holds a diploma in Nutrition Therapy.

Beau has been cooking since she was 12. Starting with her family restaurants in Bangkok and Mahsarakham she moved onto work alongside Marc in their American style diner in Pattaya, a British pub in the New Forest and their Thai restaurant in Somerset.

At MaKroBia we aim to provide a balance between healthy eating and gourmet indulgence.

We believe that good nutrition has to be practical, sustainable and above all enjoyable. We try to eat a sensible balance of raw and cooked food. We eat meat but prefer quality to quantity. We keep sugar as a treat and most importantly we cook food as naturally and simply as possible.

We avoid microwaves as much as possible and never use aluminium cooking pans. We try to make as many of our own sauces, jams, pickles and condiments as possible. We do not use ingredients that contain saccharin, hydrogenated fats or bulking ingredients such as maize starch.

We aim to grow as many of our own vegetables as possible and the rest we source from the villagers or our local market.

​We hope to show you ways that you can incorporate principles of healthy nutrition into a busy modern lifestyle, maintain or improve your health and have some fun with good food!