| Michael Caines is head chef of two-star Michelin restaurant Gidleigh Park, prettily set on the edge of Dartmoor in Devon. |
|
| How long have you been cooking professionally? |
| Since I was 18 - so 21 years at the time of this interview. |
| Where did you train to cook? |
| At Exeter Catering College. I subsequently spent an influential three years under my mentor Raymond Blanc at Le Manoir aux Quat’Saisons in Oxfordshire, before moving to France for a further couple of years, learning my profession under the guidance of such superstar chefs as the late Bernard Loiseau in Saulieu and Joël Robuchon in Paris. |
| How would you describe your style of cooking? |
| Classically trained, done in a modern contemporary style using local produce to elevate the taste and flavours of a dish. |
| Is there a secret for a successful restaurant? |
| Yes. Know your customer base and make your product appealing to them. Don't be too ambitious too soon - build up loyalty. |
| Do you have a “signature dish” or favourite dish you enjoy cooking? |
| I have many, but a particular favourite is lobster fricasee |
| Do you have a favourite ingredient? |
| Not really, I am happy to cook with any ingredients. From a culinary point of view seasoning is a very important part of cooking. |
| Which restaurant do you most enjoy eating at on your night off? |
| I don't tend to get much time off so don't have a local favourite. Travelling away means I do get to eat out a lot, and often chose places from the guide books. I do also really enjoy discovering new chefs/Restaurants. |
| What is your most interesting or fun experience from your time in restaurants? |
| There have been many: every day is so different. One I remember well is when Andrew Brownsword came to Michael Caines Restaurant in Exeter for lunch. |
| What would be your “last request” dish? |
|
| Classic roasted chicken with all the trimmings |
| Is there another chef that you most admire? |
|
| There are many; Gordon Ramsay, Raymond Blanc, Heston Blumenthal, the Roux Brothers for example. It is a hard industry and in general I have respect and admiration for people that show a huge amount of dedication for it. |
| Any advice you would give to someone wanting to become a chef? |
| Take your time to learn the industry. Develop slowly in all areas of the kitchen and be willing to go that 'little extra' of your own free will. |
| Any final thoughts you’d like to add? |
|
| Next year we will be opening ABode Chester, and are looking to announce future projects soon afterwards. Exciting times! |
|
Current Restaurant |
| Gidleigh Park |
