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.)
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