M RESTAURANTS Executive Chef / Michael Reid
Michael’s passion for gastronomy began at a young age, but he didn’t begin his professional career until 2001, when he spent all of his free time learning the ropes at Truffles of Southsea brasserie whilst studying for his BA in Business & Marketing at the University of Portsmouth.
After graduating, it was clearly apparent that his vocation lie in the culinary arts, so he headed for London.
It wasn’t long after he secured an apprenticeship at The In & Out club in St James that Michael began working in the kitchens of the Royal Air Force Club.
Following this, he trained in two of London’s definitive fine dining restaurants, Le Gavroche and Restaurant Gordon Ramsay, where his skills were honed under the tutelage of celebrated chefs Michel Roux Jr, Simone Zanoni and Ramsay himself.
In April 2007, Michael joined the team at Gaucho restaurants, swiftly earning himself the position of Head Chef. He ran both the Richmond and O2 sites before receiving a promotion to Executive Chef for the entire Gaucho Group. Here he was responsible for overseeing all food aspects of the business, running the gamut from menu development, training and recruitment to overseeing all of Gaucho’s celebrated events. From 2011, he additionally developed and supervised the burgeoning CAU restaurant franchise.
In 2013, Michael departed London for Australia’s thriving restaurant scene, spending six months undertaking stages at a number of Melbourne’s leading restaurants.
These included a stint working with world-class chef Ben Shewry in Attica, which in 2015 was ranked number 32 of The World’s 50 Best Restaurants. He then moved to Andrew Macdonald’s two Hat restaurant Cutler and Co, which offered him an insight into Modern Australian cuisine and its many Asian influences.
Michael worked closely with Australian celebrity chef Shannon Bennett in his award-winning restaurant, Vue de Monde, and also Jardin Tan. He has also collaborated with some of Australia’s finest chefs, including George Colombaris and Peter Gilmore and cooked alongside Heston Blumenthal at The Skinny Duck.
In September 2015, Michael returned full time to London to open the second M in Victoria Street and write his first cook book, M: A 24 Hour Cook Book, published worldwide by Bloomsbury Publishers in April 2016.
A TV regular, with appearances on everything from Saturday Kitchen to Sunday Brunch to his credit, May 2017 also saw Michael take part in BBC Two’s Great British Menu creating an array of innovative dishes to commemorate 140 years of the Wimbledon Tennis Championships.
DAY 1 - THURSDAY
PM Arrival at villa
Free time to settle in and relax
18.00 - Welcome aperitifs served
19.00 - 4 course dinner served by chef
DAY 2 - FRIDAY
9.00 - Breakfast served, for example, smoked salmon and scrambled eggs, fruit salad
10.00 - 13.00 Lunch masterclass with chef
13.00 - Lunch served
14.30 - 16.30 Free time, make use of the heated swimming pool, explore the countryside
16.30 - 19.30 - Dinner masterclass preparing a 3 course meal
19.30 - Aperitifs served
20.00 - Dinner served
DAY 3 - SATURDAY
9.00 - Breakfast served
10.00 Excursion to Fontenay le Comte market
12.00 Return to the villa
13.00 Light lunch served
14.00 - 15.30 Free time
16.00 - 19.30 Dinner masterclass
19.30 Aperitifs served
20.00 - Dinner served
DAY 4 - SUNDAY
9.00 - Breakfast served
Transfer to airports
Introduction and welcome snacks
Sustainable Fishing and Raw dining
Nose to Tail Dining
Cooking with Fire
Grass Fed, Grain Fed and Wagyu what’s it all about
Followed by an intimate Dinner of some of my Signature Dishes including my Smoked Wagyu Tartare
Showcasing exactly what it means to respect the produce you eat by utilising every part of the animal
How to make Beef Butter
Wood oven Flat Breads with Cultured Beef Butter
Posh Beef Quavers
Making your ketchups, marinades and spice mix’s
Slow Cooked meats, braise, roasted and sous vide
Sustainable Fishing and Raw, Ikejime and Cobia experience
How to prepare fish
Curing Fish...the 60/40 method
How to cook some of Mikes Signature Raw dishes
Wagyu Beef & Beef on the Bone
Cleaning and cutting
Cooking over coals
Pan cooked recipes
DATES AND PRICES
COURSE DATES 13th September - 16th september 2018
£1199 PARTICIPANT WITH PRIVATE BATHROOM
£1849 2 PARTICIPANTS SHARING WITH PRIVATE BATHROOM
£999 PARTICIPANT WITH SHARED BATHROOM
£1499 2 PARTICIPANTS WITH SHARED BATHROOM
INCLUDES ACCOMMODATION, ALL FOOD, DRINKS AND TRANSFERS FROM LOCAL AIRPORTS
NO INCLUDED: ANY MEALS OUT, PERSONAL, MEDICAL OR TRAVEL INSURANCE AND FLIGHTS