Michael Heathcote, Chef Proprietor at The Duke of York, Grindleton shares his recipe for success

The essential ingredients in any kitchen IS. . .

Enthusiasm, hard work, dedication, stamina and a love & respect of ingredients.

The first kitchen I worked in. . .

My Grandmother’s bakehouse in Pleasington near Blackburn. I used to help her make all sorts of old-fashioned cakes & biscuits during the school holidays. It gave me a taste of a professional kitchen which stuck with me.

My first professional job. . .

Commis chef, Paley Hall, Llanderfel, Wales, working in the pastry section.

The first dish I prepared for service. . .

Afternoon Tea Biscuits for the hotel.

The signature dish associated with me: Lobster Thermidor. I used to offer it on weekends only, but I can’t take it off the menu now!

My food philosophy. . .

Concentrate on seasonal, fresh clean flavours, and allow the ingredients to shine by not over-complicating the dishes. We like to source our ingredients from a small geographical area around the restaurant, and use as many small, local suppliers as we can.

Training is also a key factor. Teaching the brigade not only how, but why we do things our way, and developing them into better chefs.

My biggest kitchen disaster was. . .

A pre-starter of cheese & herb soufflé on New Year’s Eve for a hotel in the Lake District – I had to remake the entire batch, to order, as they didn’t rise the first time round – it got a little bit stressful!

My favourite chefs/biggest influences are. . .

Nico Ladenis, Georges Blanc & Nathan Outlaw

Away from the restaurant my favourite meal is. . .

Sunday lunch of roast beef and yorkshire pudding with my wife Claire & our two children Harry & Elle (often served on a Sunday evening as I’m always busy at the restaurant during lunch.)