Musician and singer Marcus Mumford has revealed how time spent in the kitchen with his mother helped shape both his love of food and his interest in music.
Speaking on the podcast Dish from Waitrose, hosted by Nick Grimshaw and Angela Hartnett, Marcus discussed family life, cooking, touring and his latest music projects.
Among the food topics covered were his signature cauliflower salad, beef wellington, spicy tuna and the band member he describes as the group’s unofficial tiramisu expert.
Marcus said his cauliflower salad became a regular meal during the pandemic and was later nicknamed the “Mumford salad” by Taylor Swift.
He also spoke about growing vegetables at home, including runner beans, radishes and butternut squash, although he admitted maintaining a garden can be difficult when touring commitments take him away for long periods.
Reflecting on his childhood, Marcus explained that many of his earliest musical memories were connected to food and family life.
He said: “All my memories of listening to music at home were in the kitchen with my mum. That’s how I really fell in love with music.”
The conversation also touched on backstage life with Mumford & Sons, which he said has changed considerably since the band’s early days.
Dressing rooms now feature healthier options, including a NutriBullet, rather than the snacks that once accompanied life on the road.
Marcus discussed his new album, Prizefighter, and an upcoming Hyde Park performance marking 10 years since the band last headlined the London venue.
He also shared stories about his Oscars-themed tattoo pact with his wife, actor Carey Mulligan, and recalled accidentally placing his phone in a microwave while preparing baby formula during a period of severe jet lag.
The full interview is available now on Dish from Waitrose.
