He's the head chef cooking up a storm at a charming newly reopened Hampshire country pub.
Michael Smollett, of The Milbury at Beauworth, talks baking Victoria sponge for his nan, Haribo and watercress in our meet the chef column
What first inspired you to become a chef?
"Like most chefs, I fell into the industry. I had always worked around food, starting in a small butchers shop while still at school. The thought of becoming a chef only crossed my mind when I left school and wanted a full time job.... 20 years on I got a lot more than I bargained for."
What was the first meal you cooked for someone else?
"It was a Victoria sponge for my nan. Time with grandparents was always fun when I was younger and on rainy days we would always be in the kitchen baking. I guess that’s where I first became fascinated with food."
Tell us a bit about your career so far…?
"My career so far has been varied, starting in a small country pub just outside Farnham where I worked with an amazing head chef who insisted on quality and consistency. That ethos stayed with me as I moved into hotels like Barnett Hill just outside Guildford, The Spread Eagle in Midhurst and Old Thorns at Liphook."
"It's the little things that often get overlooked. Things like building a strong brigade, working like a well-oiled machine in a busy service when everyone is focused and pushing to give their best, teaching a commis chef a new skill and seeing their face after their first batch of soufflé, or the first time you let a chef run the pass for the first time."
What is your signature dish?
"A trio of duck: honey glazed breast, confit leg croquette and a crispy duck salad with a Bois Boudrin dressing. It’s the perfect balance of indulgent sticky honey, crispy duck meat and a rich but slightly spicy dressing."
What is your favourite dish currently on your menu?
"Our iced peanut parfait, with chocolate ganache and caramel sauce. It's slightly sweet, but very indulgent and a little naughty. The perfect way to end a meal."
"I enjoy going for breakfast or brunch so at the moment Ethos in Havant is my go to."
What is your favourite meal to cook at home?
"I like simple fresh food, easy to create and full of flavour. This time of year a stir-fry or ramen bowl is best: full of flavour and quick to put together with minimal mess."
What do you like to drink with dinner?
"When out to dinner normally a good red wine such as a Barolo will always be my first choice, but if I’m just at home having a barbecue with friends it will be an ice-cold beer."
What is your culinary guilty pleasure?
Sweets! Every time, sweets. I have quite a savoury palette, and much prefer savoury and salty foods, but my guilty pleasure is definitely a cheeky packet of Haribo or jelly babies to get through a busy service."
Which key ingredient is always in your fridge?
"A block of salted butter and some garlic puree."
"It has to be Hampshire’s most well-known ingredient, watercress. It's on our menus every spring and summer, as local and fresh as possible."
What’s your career ambition?
"I would love to have my own business in the future. I have always had the vision of a small boutique hotel with five or six rooms with brasserie style dining. But who knows, only time will tell."
What do you think will be the next big restaurant trend?
I do enjoy keeping up with trends, whether it be a new product or style of service. We at The Milbury have chosen the informal style of English tapas. I’m not sure about the next big trend, but I can only imagine this style will evolve and become more popular."
Share