Cotswolds Lifestyle Jan - Feb 2020

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Weddings The Kings beautiful, golden stone town house, with it’s quirky decor and period features, offers the ideal backdrop for weddings and is fully licensed for civil ceremonies. Choose from cosy ceremonies in the intimate Garden Room overlooking the terrace or the restaurant for larger weddings from 2 to 60 guests. Enjoy delicious, home-cooked food largely using locally sourced ingredients. Our head chef will work with you to create an exciting menu of classic dishes with a modern twist to wow your guests! BOOK A WEDDING SHOWROUND IN JANUARY AND RECEIVE A COMPLIMENTARY GLASS OF FIZZ ON ARRIVAL! TO BOOK PLEASE CALL 01386 840256 THE KINGS HOTEL | CHIPPING CAMPDEN, GLOUCESTERSHIRE, GL55 6AW T: 01386 840256 | E: INFO@KINGSCAMPDEN.CO.UK | WWW.KINGSCAMPDEN.CO.UK /KINGSCAMPDEN @THEKINGSHOTEL @KINGSCAMPDEN 26_11_19 - TKH.indd 1 22/11/2019 09:33 BOTANICALS COLLECTION N O W O N L I N E STERLING SILVER AND GOLD VERMEIL JEWELLERY WITH SEMI-PRECIOUS STONES - FROM £10 | hauslife.co.uk 16 | www.northcotswoldslifestyle.co.uk
NOTES from the pass Michael Caines MBE, chef/patron of Lympstone Manor, is one of Britain’s most decorated and well-known chefs. Sally Thomson caught up with him to discuss his ventures in wine, his passion for teaching and his need for speed... When we last met you were at Kentisbury Grange, and I note that you received some awards for that? Yes, the Small Hotel of the Year and Restaurant of the Year. It’s great! Kentisbury Grange is owned by my old school friend Mark Cushway. Mark asked me to get involved and help him with his project, which I did, and it’s great to see that over the years we’ve managed to acquire many awards which is a tribute to the team. The chef there at the moment is James Checkley and he is doing a great job, and we just continue to advance and improve. There are challenges being in North Devon that are different to being located in South Devon, unfortunately places in North Devon can get overlooked on the culinary map, so it’s nice to be able to contribute to the North Devon economy by creating a lovely venue, and to see it do well. When we last spoke you mentioned that your pride and joy was Lympstone Manor. You are now nearly into its third year… It’s incredible to think that when we last met, it was just in its infancy. We won a Michelin Star within six months, and we are very pleased to announce that we have been given five rosettes this year, so it is great progress and we just look to the Michelin gods that we might advance to two! But the main thing is that since we spoke we planted a vineyard and the whole property has settled and matured. It really is the best of me and everything that I have achieved in my career combined into this wonderful place. Do you draw back the curtains and pinch yourself to remember that it’s yours? Every day! When I walk into that "Lympstone Manor really is the best of me, and everything that I have achieved in my career combined into this wonderful place." property and I look at that view…I do pinch myself! But I also recognise that it has been a huge amount of hard work and it still continues to take a lot of commitment. So about your vineyard! The harvest in 2018 was good wasn’t it? The harvest in the UK in 2018 was brilliant, it was the best harvests in the history of English wine making, it’s been incredible. We planted our vineyard in 2018, and in its second year it will produce grapes that we can harvest (next year), those grapes will then be vinified and we will be releasing our first wine in 2024. So it takes three years for the vineyard to establish. We are now in our second year. We planted, in eleven acres, 17,500 vines, of which 50% are Pinot Noir, 20% Meunier and 30% are Chardonnay. They are the classic champagne varietals, so we are looking forward to producing some wonderful English sparkling wine. Hopefully they will have their own story to tell, alongside the story of Lympstone Manor. I’ve been watching Jason Atherton in The Chef’s Brigade, and what I hadn’t really realised is the interaction between each person in the kitchen and how it can affect the cuisine. I work in an office, and each person does their own thing, whereas in a kitchen, the relationship between each person is quite a complex one! In all honesty it’s not that different! Similar to what you described with your office, everyone has different disciplines. The editor brings into the magazine all those different skills that contribute into a great publication. In a kitchen it is similar, it’s like an orchestra, and we conduct that orchestra, but we edit it and so we are the curators but it requires an individual team working alongside each other and communicating. Our deadlines however are very immediate! It requires massive amounts of effort and discipline, and that discipline is not self-indulgent, it’s selfless, as it is a requirement. It is a very tough environment. We are all interconnected and intertwined, but it’s also like the analogy of a swan, where on the surface to the customer we appear very calm, but underneath there’s two legs paddling! But we’ve got more than two legs on the team, and those legs are components, all working together. It’s fascinating and it’s a good insight into what goes on behind the scenes. 17
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Cotswolds Lifestyle Jan - Feb 2020

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