This month’s Featured Chef…
Michael Wignall
Head Chef, Latymer Restaurant
This month the Staff Canteen are delighted to welcome Michelin starred Chef, Michael Wignall (exsponsored BMX rider!!!).
Michael is Head Chef from the Latymer Restaurant at Pennyhill Park. Michael has already achieved a Michelin star at the Latimer and has previously held Michelin stars at Devonshire Arms and Michael’s Nook. Michael has had a distinguished career in operations at the Cliveden and Paul Heathcotes.
Michael kindly shares his thoughts and views on gaining a Michelin star and his advise and tips to young chefs.
Michael, first of all congratulations on the star to you and your team. A fantastic achievement. What does that mean to you and the guys here?
It’s nice that I’ve only been here a year – obviously we’ve had this star and 4 rosettes and the New Comer of the Year in the Good Food Guide; it’s a bit of a surprise but it’s good for all the people in the kitchen; a good reward for all their hard work and it’s a good building base for better things to come.
Was that the goal to get the star?
Oh, yes definitely.
It’s not the first one you’ve had?
No.
So does that mean there is more expectations because you’ve already had a star? Does that put more pressure on you?
I don’t know. I think if you’ve had one for so long, you know what it takes but you go to a different place, especially a big monster like this and it’s difficult. They might be reluctant to give it to you in the first year.
Yes, fair comment. Now what I liked about your CV was that you haven’t done the traditional London thing. . .
No.
