 Wareing was first featured on television in the Channel 4 1998 documentary series Boiling Point, documenting his time as Gordon Ramsay's sous chef, his move to Pétrus and the award of his first Michelin star. He was also selected as one of 13 chefs chosen to recreate Leonardo da Vinci's The Last Supper in 2003. The work was photographed by John Reardon, and features Wareing throwing a brie across into the air whilst standing in the place of Simon the Zealot from Leonardo's work. In 2006, Marcus Wareing and Simon Rimmer represented the North of England in the BBC television series Great British Menu. Wareing beat the Manchester-based chef to go on to the final round. In the final the public chose for him to cook his dessert of egg custard tart with Garibaldi biscuits for the Queen's 80th birthday banquet which was on 17 June 2006.
