Mendip Living Apr - May 2024

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GREAT Taste Working in Michelin Star establishments around the world from the highly acclaimed Le Gavroche under the tutelage of Michel Roux, to restaurant Schillinger in Colmar, and a spell in three star Marc Meneau in Veselay, Daniel Galmiche’s culinary journey has been extraordinary. Sally Thomson caught up with him to discuss his career, his love of the Highlands and his new direction Thank you for taking the time to talk to me. You have moved recently - where are you based now, please? I am on the top of the Chiltern Hills, which means I’m about 35 minutes on the top of the hill behind Bicester. I’ve met you before when you were in the Vineyard. Am I right in thinking that your grandparents were organic farmers? That’s right. They had a small holding, mainly for friends and family. And it was all hand-fed, all organic, it was fantastic. So that must be about 60 years ago, that was pre-dating what goes on now. And my great aunt was a really fantastic cook. You were also in at one time in Scotland, for about seven years? “I’m fan of the Scots for a lot of things. I love the tradition, I love the kilt, the tartan, the mystery, the magic, the produce, the people. There’s something quite exquisite about Scotland, isn’t there?” Yes, I wanted to stay there, because I love Scotland, it’s my second country really. That’s another question I had for you, because my husband’s a Scot, and he absolutely loves Scotland too. Of course, it is a beautiful country. I just love Scotland and the produce they have is amazing. For me, the best produce in the UK comes from Scotland. Raspberries in particular, it was raspberries that my husband remembers growing in his garden when he was a little boy. They had buckets and buckets of raspberries. Best in Europe. Yes, they are. It’s just the season itself, so sometimes it can last for two weeks, three weeks, and sometimes for six weeks, because of the weather. I’m fan of the Scots for a lot of things. I love the tradition, I love the kilt, the tartan, the mystery, the magic, the produce, the people. There’s something quite exquisite about Scotland, isn’t there? What made you decide to leave Scotland at that stage then? I had a chance to go to live in Singapore for nearly four years. When I came back, I was in Portugal for one year, running the Penina, which is in the Algarve, where they have the famous Henry Cotton golf course, which is world renowned. And after that, I went to Harvey’s in Bristol for nearly seven years as well. You’re naturally a French chef and you’ve been all over the world however is there another cuisine that you like? I love Japanese food as well. I mean, it’s fantastic. There’s a symbiotic relationship between French and Japanese cooking - we have the same discipline and way of thinking about food and produce and where to get it. What direction is your career taking now? I don’t want to go back to 100 covers and working all hours. I want something more intimate - everybody to come together, sit down together and go together and do that Thursday, Friday, Saturday, that’s it. <strong>May</strong>be 12 to 18, maybe 12, 10 and 12 covers, that’s all I want to do. But proper, really nicely done. And I don’t want a 30-course menu. I want a seven-course menu. Simplified, focusing on connection - that’s what good food is about! danielgalmiche.co.uk 22 | www.minervamagazines.co.uk
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Mendip Living Apr - May 2024

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