MIKE BURK­ERT

Cotswold Life - - CHEF Q&A - 14 Wit­ney Street, Bur­ford, Ox­ford­shire, OX18 4SN 01993 822714 www.thean­ge­lat­bur­ford.co.uk

Fresh pro­duce is the big­gest in­spi­ra­tion for me, tak­ing sea­sonal pro­duce right from the farm to fork. We’ve re­cently started work­ing with Ben from Swin­brook Farm. His pro­duce is su­perb qual­ity and raised just 2 miles from The An­gel. Be­ing able to have full trace­abil­ity is an im­por­tant thing for me and our cus­tomers.

Who or what in­spires you?

Hon­est, sim­ple, not over com­pli­cated. It’s about let­ting the flavours work for them­selves. Peo­ple get lost try­ing too hard. Don’t use too many com­po­nents on the plate - max­i­mum of 5. Good homemade stocks and sauces and de­tailed fin­ish­ing make any dish com­plete.

How would you de­scribe your ap­proach to food?

Flavour and qual­ity of in­gre­di­ents is key for me. I con­stantly look at ways to ex­tract and com­bine the most en­joy­able flavours into a dish from the avail­able in­gre­di­ents. I par­tic­u­larly en­joy re-work­ing clas­sics with my own touch.

What is the best ad­vice you’ve ever been given?

Stay dis­ci­plined. From work­ing in my very first kitchen this has fo­cused me on where I wanted to be. It’s not all about shout­ing and be­ing ‘an­gry’ as chefs are some­times por­trayed, it’s about guid­ing and help­ing the younger gen­er­a­tion of chefs.

The An­gel at Bur­ford

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