Michael Caines
‘There are two real ‘keys’ that I took away from Le Manoir, one being the use of the seasons and the other importance of your palate - something I emulated when it came to the book. I also tried to instil the things that interest me when I’m cooking - my focus has always been the produce, through the regions and through the seasons.’ ‘The history of produce is equally fascinating I wanted to do a book that lead with the ingredients, and therefore when you do that the seasons do obviously come into that.’ I wonder how one makes a start. ‘Well for me, I started with alcohol, because it’s always the best way to start!’ Gathering his thoughts, he adds with a sober tone to his voice: ‘What writing does is it takes fine dining - an exclusive a place to get to - and makes it accessible. You can go to my restaurant and experience a few dishes, but a book will give you the ability to taste a wealth of different recipes and taste combinations, and if they are well written they will give you the confidence of execution. There is definitely more than one book in me, but the problem being time, and also, that I felt a little constrained by the format of books.’ ‘I am also very interested in travel and the origins of food, and if that involves me having to travel the world to research it, then so be it!’ And again, that wry smile into his teacup: ‘I think my biography would be an interesting story to write one day.’ I get the distinct feeling that we have met on the cusp of a new chapter in Michael’s life. This is confirmed somewhat with his next reflective statement: 46
Cotswold Homes Magazine
“I like to think a lot of the world’s problems could be sorted out over a good meal.” ‘There’s a great expression that I heard from an entrepreneur once – “the best time to plant a tree was twenty years ago, but if you didn’t plant it then, well it’s today”. And it makes me think that I need to plant my trees in my own garden, not someone else’s.’ So tell us about your saplings… ‘Earlier in the year I stepped back from being the director of food and beverage, although I still work within Lower Slaughter Manor and Buckland, I need to get my direction back as an individual rather than as part of someone else’s concept.’ ‘I do have a meeting after this one about a project in this area.’ What a tease! ‘What is important is that I’m looking around for opportunity, I’m ready for a new adventure, I don’t want to be everywhere and nowhere, but I am keen to get involved in new ventures.’ ‘You have to be careful, that with reputation comes expectation. It is important that you start with understanding what you want to create without compromising in terms of delivery, but at the moment I’m looking for conversation and see what materialises from that.’ How much of an adventure? Surely he will stay with Michelin-starred fine dining?
‘Cooking in a two star Michelin can be quite restrictive, where as cooking in a different market leaves you freer in the style of cooking, which sometimes is quite refreshing and appealing.’ One venture he’s a hundred percent committed to however is Williams Formula One and his passion for motor sport. Michael looks like the cat that got the cream as he describes this glorious combination. ‘I’ve been working with them for four seasons - I was introduced by a friend, who thought it would be interesting to introduce an element of focus on the hospitality at a time when the team weren’t performing so well on the track. I was staggered to see the determination to create quality, but I could see the restrictions within their space and their repertoire. I helped to put a focus on creating what is considered to be the finest hospitality within the paddock of F1, with what I can only describe as a pop-up restaurant: it’s like a travelling circus really!’ With pride he adds: ‘It feels very special to say I’m part of the Formula One team.’ Special feels like the right word to describe Michael. Adversity seems to have fuelled him in his pursuit of excellence and, whatever the next project is, I’m sure of one thing: it won’t be ordinary.