Mike North

Chef Mike North's culinary philosophy is deeply rooted in his upbringing and extensive classical training. Growing up with a butcher father and seven siblings, he developed an early appreciation for quality home-cooked food. This foundation evolved into a 'modern British' style, emphasizing simplicity, care, and attention to detail, avoiding over-complicated combinations to let the inherent quality of ingredients shine. His artistry is primarily inspired by seasonal ingredients, reflecting a profound respect for nature's bounty. He is committed to sourcing the 'best ingredients available,' frequently opting for local produce. The Nut Tree Inn utilizes its own vegetable garden during summer months and collaborates with local farmers for sourcing (e.g., Dexter beef from a local butcher) and waste management. His technical mastery was forged in the kitchens of culinary luminaries like Marco Pierre White, Raymond Blanc, and Michael Caines, from whom he gained invaluable experience and knowledge. Beyond taste, North integrates a strong commitment to sustainability into his ethos, evident in efforts to reduce food waste, recycle, compost, and minimize energy consumption, operating consciously and responsibly. His ultimate vision is to 'cook the way I like cooking,' prioritizing customer enjoyment over accolades, believing that satisfied diners will naturally attract recognition. Chef North's technical mastery is characterized by a foundation in classical French techniques, honed under the tutelage of celebrated chefs. This classical base is applied to a 'modern British' canvas, where the focus is on elevating 'simple food cooked with care and attention' rather than intricate complexity. His plating emphasizes fresh, quality ingredients, often showcasing visual elegance as seen in dishes like the home-smoked Loch Duart Salmon with compressed cucumber, horseradish, Crème fraîche sorbet, and caviar, or the Fillet of Turbot with spinach, Oscietra caviar, Nolly Pratt velouté, and edible flowers. His legendary signature dishes include: * **Home-smoked Loch Duart Salmon**: A long-standing menu item, presented cured and smoked, often accompanied by elements like compressed cucumber, horseradish, Crème fraîche sorbet, and caviar. * **Pre-dessert Chocolate Egg**: An inventive dessert featuring an eggshell filled with layers of salted caramel, rich chocolate mousse, and praline Chantilly, finished with sea salt flakes and popping candy for a playful textural contrast. * **Seasonal Fruit Soufflé**: A delicate dessert that changes with the seasons, showcasing the freshest available fruits. * **Roast Dexter Beef**: A testament to his preference for simple, quality ingredients, served with seasonal vegetables from local sources.

Career

• Chef-Owner at Nut Tree Inn, Murcott