Jade Wright meets Michael Caines, the double Michelin starred chef soon to open up in Chester

IF TELEVISION chefs are anything to go by, it seems that life in the catering industry is all about macho one-upmanship and swearing like a trooper. It’s almost a privilege to be balled out by chef, if culinary TV is to be believed. Not so, says Michael Caines.

“I don’t think you achieve anything by bullying people,” says the double Michelin starred chef.

“Some chefs have that trademark aggression, but I think often you can achieve a lot more by being reasonable.

“No-one gets up in the morning to be shouted at – particularly not doing the hours that anyone who works in a kitchen takes on.

“For me, it’s more about inspiring people. I’ve triumphed over adversity, and I hope that shows other people what they can achieve too.”

Michael’s struggle has been well documented. Two months after becoming Head Chef at Gidleigh Park, one of the most prestigious restaurants in the country, Michael was involved in a car crash and lost his right arm.

But, impressively, he returned to the kitchen within two weeks, and went on to win two Michelin stars, an MBE and Chef of the Year at the Cateys Awards.

He was also the AA Chefs’ Chef of the Year 2007, holds an honorary doctorate of law (LLD) and has been invited to cook for statesmen, including the Prime Minister, as well as finishing as a finalist in The Great British Menu, the contest to cook for HRH The Queen’s 80th birthday.

As the man says: “I’m living, breathing proof that you can achieve whatever you set your heart on.”

Michael’s latest venture is a long-held ambition. After years of planning, he is opening up a restaurant in Chester as part of ABode, the four-star boutique hotel group of which he is operational partner and director.

Featuring bespoke art collections created by celebrity photographer, Brian Aris, the venue captures modern style with an eclectic mixture of art pieces.

With floor to ceiling windows, Michael’s fifth-floor Michael Caines Champagne Bar and Restaurant captures breathtaking views from the city as far as the Welsh hills.

The 76-seat restaurant offers private dining facilities, as well as the opportunity to dine al fresco on the outside terrace.

Michael is justifiably proud of his new venture.

“I’ve fallen in love with Chester,” he smiles. “After opening Manchester’s ABode, I was very keen to find somewhere in Liverpool. I’d been looking for the right place for some time when the opportunity came up in Chester.

“It made sense for us. Chester is a great base for Cheshire, the Wirral and Merseyside. It’s a great area for sourcing local produce and there’s a very strong local food scene.

“The city has something for everyone in terms of historical and cultural interest, as well as a thriving business community.

“Plus, the farm produce in Cheshire and Wirral is out of this world. There’s fantastic seafood, really good meat and a general understanding of what makes good food.”

To show off all the local produce, the new restaurant will offer more flexible tasting and “grazing” menus, as well as traditional à la carte to allow diners to sample dishes however they want.

“I’m really excited about moving to Chester during the launch and really immersing myself in the place,” smiles Michael. “I want to get in the car in the morning and drive all around the local area, tasting my way around all the local towns and villages.

“With this being Wirral’s year of food and drink, I think there’s a huge potential there. And I’m looking forward to exploring Liverpool properly, too, and really getting a chance to eat out.”

Chester, too is becoming a destination in its own right for its food and drink offer.

“I love what Simon Radley is doing at the Grosvenor,” enthuses Michael. “His food is fantastic, and I have a lot of respect for the work he’s doing there.

“Our restaurant will be something very different, and I think it will complement what he’s doing very well. I’m not looking to recreate Gidleigh Park here. This restaurant will have its own feel.

“Michelin stars and awards don’t mean much if you think you can’t work with the place you’re in. Our aim is to work with, rather than fight against, what else the city has to offer.”

ABODE Chester opens in spring. For advance reservations, call 01244 347000 or visit www.ABodehotels.co.uk/chester

Try Michael Caines' Caramelised Lemon Tart recipe