PROFILE
MICHAEL LAING HEAD CHEF OF THE KITCHEN GARDEN, AT THE STAMFORD GARDEN CENTRE Debs Pennell caught up with Michael, who these days is kept very busy heading up this popular restaurant/café
always recommend booking a table, to avoid disappointment. We now employ 4 Chefs and 3 Kitchen Porters. Sue continues to manage front of house, with her fantastic team.
Are you originally from Stamford? I was born in Ely, but have lived in Stamford since I was 8 years old, so I think that nearly makes me a Stamford local?!
What is the most popular dish on the menu and how often do you change the menu? We offer a daily soup and quiche, both are extremely popular; alternatively, the menu changes fortnightly and we have a Special’s blackboard, with additional seasonal dishes. We like to think there is something to suit all tastes.
What jobs have you had since working as a Chef? After College, I went to work in the Oakhouse Restaurant (where Prezzo now resides) and subsequently at Finnans Brasserie, and the Garden House Hotel. How long have you worked at the The Kitchen and how has it changed over the years? I have been Head Chef at the SGC for 6 years. When I began work here we used to cater for 30/40 covers a day, during the week, and maybe 80/90 on a busy weekend. Since Chris and Emma Isaac took over in January 2014, the Garden Centre has undergone quite a transformation. These days we can expect to do a minimum of 100 covers a day during the week, and up to 190/200 on a busy weekend. It’s a massive success story. I would
You hold regular monthly dinners – tell me a little bit about these. On the first Friday of every month we offer, reservations only, evening dining. This gives us the chance to showcase more expensive seasonal ingredients in a dinner party style. In addition to this, the restaurant is available to book for private parties. I see from the map on the wall that you are very keen on the provenance of your ingredients. Why is this important to you? The important thing to me is the interaction with the local producers. If we have a problem with an ingredient I know who to speak to, because I have built a good relationship with the supplier. We are incredibly lucky to have Simpsons Butchers on site who have been awarded Butchers of the Year; local bakery Askers make all our bread and Venison comes from the Burghley Estate, when in season. I think it’s really important to reduce our carbon footprint. Who are your influences when it comes to Chefs? I like to think I do my own thing, but I do admire Gordon Ramsey and James Martin. I take ideas from everywhere, be it celebrity chefs, other dining experiences or
“We are incredibly lucky to have Simpsons Butchers on site who have been awarded Butchers of the Year; local bakery Askers make all our bread and Venison comes from the Burghley Estate.”
PHOTO BY ELLI DEAN
Where did you train to become a Chef and what qualifications did you gain? I trained at New College Stamford gaining NVQ levels 1-3 in Food Preparation and Cooking, NVQ level 2 in Food and Beverages and a Diploma in Pastry. During my time at College I was fortunate enough to be chosen, as one of two students, to spend time in the pastry kitchen at The Ritz. Our tutor had been a former pastry chef at Claridges and she managed to persuade a friend, who was a chef at the Ritz, to give us a placement. It was an incredible experience.
even family. My wife might make something for supper at home, and I will think, ‘that would be great on the menu at The Garden Centre’. Have you ever cooked for anyone famous? I cooked for the Conservative Party Conference one year, and BBC Springwatch presenter, Chris Packham, ate with us during Rutland Water Birdfair. If you could choose your favourite ingredient what would it be, and what would you cook with it? I really enjoy cooking seasonal Game. For lunchtime dining I would create a delicious casserole or pie, or perhaps pan fry a pheasant breast and braise the leg. For the dinner menu, I might use pigeon breast and serve it with a white onion purée. I also love creating Mediterranean Salads; this might have something to do with having an Italian stepfather!
Give me an interesting food fact about The Stamford Garden Centre Because of our extremely popular Breakfasts, we go through more than 600 eggs a week. What are your interests outside of work? Cycling – I rode from London to Paris last year and hope to cycle Land’s End to John O’Groats next year. Otherwise playing snooker, supporting Manchester United and reading. Family time is also incredibly important to me. • The Kitchen Garden at The Stamford Garden Centre, Great Casterton Road, PE9 4BB 01780 765656 The café/restaurant is open from 8.30-5.30pm 7 days a week. Breakfast is served MondaySaturday 8.30-11.30am and Sunday 9-11am A full menu is served all day, with coffees, teas and cakes also available. STAMFORD LIVING JANUARY 2017
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