And what are Michelin saying to you, at the moment?
Nothing.
Nothing, but they obviously know you are here.
Yes, they are aware of what we want to do; they’re aware of our aspirations; they are aware of the goals of the hotel and that’s all we can ask really. I mean, we just get our heads down and quietly chip away at it. So hopefully in January it will be alright.
Yes, the little red book will feature you and the team.
Exactly. We are the only 4 Rosette now without a star.
Yes, good luck with that.
Yes, that’s the way it is. You just have to deal with it, when the highs come it’s fantastic and when the disappointments come you have to deal with it.
Yes, I think if you are always reaching for the top and you don’t quite get there, there is going to be an element of disappointment that is the nature of the beast. You have obviously had a hugely successful career – Le Manior, Marco. Who would you say has been your biggest influence?
I would have to say it would be RB (Raymon
d Blanc).
Yeap?
Yeap, that for me was a finishing school, for sure and I have always said that.
And how long were you at Le Manior?
I was there 3 years.
Right.
I came down three positions to Chef de Partie.
So you were what?
I was a Sous Chef in London. Went there when I was 27 and I was a Sous Chef when I left.
And who was the Head Chef when you left?
Gary Jones. Between him and RB they are fantastic.
Yeap, it’s a phenomenal place.
It’s an institution, but you have to put a great deal into it to get a great deal out of it.
Yeap.
You know, you can’t hide in the corners.
Yes, you have only got to look at the chefs it has turned out – it’s a who’s who of chefs, isn’t it?
Yes, I think it has produced more Michelin starred chefs than anybody.
Yes, I can well believe it. I think there is something on his website and it is just a celebrity “A” list of Michelin starred chefs. But you are right, it is a phenomenal place but it takes hard work.
It’s a tough place to work. It is relentless.
