Award-winning Chef Mike

Starting out my career in the hospitality industry in 1997 as a manager with Burger King, it wasn’t long until I moved into branded pubs & restaurants.
My time spent with these companies during the early years developed my understanding of demand and coping with volume during service times.

I have prided myself upon being largely self-taught, or from picking up useful tips along the way from the international colleagues that I’ve worked with, and the rewards of that self-funded journey has delivered a City & Guilds qualification in Professional Cookery as well as being an award winner with Taste of the West in 2008.

The Taste of The West Awards focuses on the six counties found in the South West of England; Cornwall, Devon, Somerset, Dorset, Wiltshire and Gloucestershire. The emphasis with these awards is on using local, organic or free range produce.

During my years I accumulated many cookery books, attended cookery schools and been trained in the kitchen with Michelin star winner, Jean-Cristophe Novelli and Keith Floyd. Local newspapers, a national newspaper, regional magazines and internet websites have featured myself or food developed by me.

Always keen on expanding my knowledge and the cuisine of the world, relocation has been frequent and led me to recently working for two years in Norway. 

The managerial experience I gained in my early career with Burger King also resulted in being appointed as the general manager of a 4-star boutique Inn, in the charming Cotswold village of Shipton-under-Whychwood. My focus is on the customer and their satisfaction.

I arrive at The Chequers Inn, Pampisford after completing a year working with Brazilian Michelin star winner, Marcelo Tully at Kinloch Lodge on the Isle of Skye, where I ran the pastry section. We successfully retained 3 rosettes from the AA and have been featured throughout the year in national newspapers and magazines, ranging from the Telegraph Top 30 Romantic getaways to the BBC’s Good Food Guide as well as the Michelin Guide itself.”