Michael Caines

Chef Michael Caines' culinary philosophy is deeply rooted in 'terroir cuisine,' a belief that exceptional food emanates from a profound sense of place. Having established his reputation in Devon, Caines' cooking is intrinsically shaped by the region's estuary winds and rolling farmland. His approach prioritizes ingredients, allowing their natural qualities to lead, with technical mastery serving to refine rather than dominate. His core ethos is one of unwavering authenticity and consistency, resisting the urge to homogenize his style to fit market trends. This is exemplified by his commitment to 'artisan craft,' meticulously making his own stocks and sauces to ensure a distinct quality and differentiation. Sustainability is paramount, reflected in his meticulous sourcing practices, efforts to minimize environmental footprint, championing of local suppliers, and promotion of regenerative farming, biodiversity, and responsible fishing. Caines, influenced by his classical French training under luminaries like Raymond Blanc, Bernard Loiseau, and Joël Robuchon, integrates these foundational techniques with a modern European style. His creative process begins with the season, dictating the choice of protein and cooking method, followed by the thoughtful selection of accompanying ingredients. Ultimately, Caines aims to showcase each ingredient uniquely, elevating it into something fantastic, while also cherishing the comforting, back-to-basics dishes that resonate with childhood memories. Beyond the plate, he fosters a people-centric environment, developing talent through initiatives like the Michael Caines Academy and emphasizing that hospitality is a respected profession, not just an industry. Chef Michael Caines' signature approach is characterized by a harmonious blend of classical French technique and a deeply regional, ingredient-led philosophy. His style, described as 'technique, flavour-driven, terroir,' means that while his cooking is highly refined, the technical mastery always serves to enhance the inherent quality of the ingredients, not overshadow them. He emphasizes 'artisan craft,' preferring to create foundational elements like stocks from scratch to ensure superior flavor and distinctiveness. Flavor is unequivocally at the heart of every dish, complemented by beautiful and thoughtful presentation. Caines excels in seasonal tasting menus that balance ambition with guest expectations, alongside à la carte options, Sunday roasts, and carefully judged comfort dishes. A significant aspect of his approach involves the synergy between food and wine, with bespoke dishes sometimes created specifically to match exceptional wines. Among his most celebrated signature dishes is the warm Lyme Bay lobster salad with mango and lime vinaigrette, lobster-jelly, cardamom gastrique and curried mayonnaise, a complex yet balanced creation. Other notable dishes that exemplify his Devonian pride include Poached Creedy Carver chicken with Wye Valley asparagus and Powderham lamb with wild garlic. His menus at Lympstone Manor often feature an 'Estuary' tasting menu, highlighting seafood, and a 'Signature Menu' showcasing his classic creations, always evolving with the seasons.

Career

• Chef-Owner at Lympstone Manor, Lympstone