FIELDMike

CHEF & TV PERSONALITY

Mike Reid is a British chef who lives for food and cooking. As busy as he is talented, Mike splits his time between television shows, running his 3 London restaurants and fulfilling his role as Executive Chef for the Gaucho Group. Trained as an apprentice by Gordon Ramsay and Michel Roux Jnr, Mike has built an international career, working with some of the world’s finest chefs.

What inspires you about working in hospitality? My love of food. I was born to cook and from a young age I was always drawn to the kitchen. It wasn’t until I started professionally though that I realised cooking would become my creative outlet. I’ve been a musician most of my life and always loved performing on stage, but cooking became my new stage. Now nothing beats the thrill of a service, the joy of cooking and seeing the happiness of your guests in your restaurants. At the end of the day that’s what we are there for.

You have run large restaurant groups and Michelin starred independent restaurants

How would you like to see the industry change in the future?

First and foremost, as I said earlier, I would like the sector to be equitable and inclusive for all. This doesn’t just relate to ethnicity, I am also referring to gender and those with health conditions or impairments. I met a deaf chef recently and listening to some of his stories of the challenges he has faced in some top kitchens throughout his career is just sad, he is an exceptional chef and this should be all that matters.

What are your future plans and ambitions for M?

We have recently opened M Canary Wharf which was about 6 years in the making. It is a stunning 180 seat restaurant in the Newfoundland building which has incredible 360 views of the water. It feels like you have been transported to the French Rivera from the moment you walk inside. Our menu reflects that, with a nod to Provençal, the food has the same innovation and flair you would expect from an M but with my French classical training also being showcased.

How do you achieve a work/life balance given your hectic schedule?

This is always the challenge for anyone in the industry but for me it is always a matter of your priorities in life, if you prioritise spending time with your family or friends and build this into your work culture and routine then it is achievable. I have kids now and they are very much my number one priority so I make it work, there was a period of adaptation for sure but we made it work.

Having worked in Australia, UK and Dubai, what synergies and differences are there about the industry?

The biggest difference was probably the culture of the people and how each country works differently. In Dubai you are managing so many different cultures within your team, so it forces you to become a better manager. Australia again, they work hard and have a strict system about apprenticeships, so they have a really good level of chefs in their country.

When did you introduce M Raw and what was the driving force behind it? M Raw was launched when we first opened M Threadneedle St in 2014, we were definitely ahead of our time and wanted to showcase the most sustainable and ethically sourced fish in the UK. We spent time with suppliers and fisherman teaching them the famed Ikejime method of fishing, so we could have locally sourced fish but caught in the most humane way delivered to us exclusively. We still celebrate M Raw on our menus today with a wide range of Sashimi and Tartare on our menu.

Katsobushi Duck Leg Bao

INGREDIENTS

1 Confit duck leg

15g Plain flour – Seasoned with salt

30g beer batter (recipe below)

10g Katsuboshi

20g Pickled cucumber

20g Fermented daikon (recipe below)

40g Hoisin sauce

Bao Buns

For the Fermented Daikon:

200g Daikon – peeled and julienne

2g Lime leaf

10g Peeled whole garlic cloves

18g Maldon salt

SERVES 1

For the batter:

230ml Hop house lager

130g ‘00’ Pasta flour

5ml Saffron water

3g Maldon salt

METHOD

1. Whisk all batter ingredients together

2. Pat the duck leg dry

3. Roll the duck leg in flour and pat dry, then dip it in the batter

4. Next, roll the duck leg in the katsuboshi and fry at 190°c until nicely browned, crispy and hot inside

5. Steam the baos for 30 seconds

6. Assemble and serve with the hoisin sauce, pickled cucumber and fermented daikon