Our very own Mike Reid (Executive Chef at M) was recently interview by Marina Magazine, a luxury magazine, distributed at the Monaco yacht show. Read the full interview here.
Shortlisted for Best New Restaurant 2016 in the Restaurant Magazine Awards, M Victoria St houses a world-class M Grill dining room, a 100% gluten-free M Raw restaurant, public and private members’ bars, private dining room, event spaces and a wine tasting room, all of which are entered via M Wine Store.
Chef Michael Reid, who is a regular face on British TV screens and trained at Le Gavroche and Restaurant Gordon Ramsay, returned from Melbourne to the London restaurant scene to open M Victoria St. While in Australia, Michael worked closely with celebrity chef Shannon Bennet at the award-winning Vue de Monde restaurant and Jardin Tan. He has worked with some of Australia’s fi nest chefs, including George Calombaris and Peter Gilmore, and alongside Heston Blumenthal at The Skinny Duck, Melbourne.
Marina caught up with Michael to find out what’s on the menu at M Victoria St, and his plans for the future…
MARINA: What made you decide to return from Australia to open M Victoria Street?
MR: I started out as a consultant for M, opening our first restaurant the year before in Threadneedle St. I spent about six months travelling between London and Melbourne opening restaurants within months of each other in each location, but M was special and the chance to work again with Martin Williams was just too good an off er to turn down.
MARINA: How did you get where you are today?
MR: After I graduated university with a BA in Business and Marketing I did a modern-day apprenticeship at the In & Out Club in St James. I quickly progressed to working for two legends of the industry – Gordon Ramsay and Michel Roux Jnr – at Restaurant Gordon Ramsay and Le Gavroche. This is where my cooking was taken to another level, and the intensity and skill of these kitchens really shaped the chef I have become today. I then opened my first restaurant as sous chef with the Gaucho Group and was quickly promoted to head chef a month later. I went on to run Richmond and the second-largest restaurant at the O2 Arena for another two years before becoming the group Executive Chef, overseeing all 20 restaurants with the addition of their new brand Cau.
I left Gaucho and London for Melbourne, Australia. After a six-month sabbatical where I was a stagiaire in some of the best restaurants in the world, including Attica with Ben Shewry, I took a job with Shannon Bennet of the Vue de Monde group and went on to open his newest restaurant, Jardin Tan, a French/Vietnamese concept.
MARINA: What defi nes the M Restaurant concept, and what makes it stand out from other restaurants on the London scene?
MR: M is so much more than just a restaurant; we are a multifaceted venue with a restaurant, bar, private members’ bar and wine store. We set out to provide the best service in the industry and only use the best products, but the key was to be able to do this at the right price so that everyone could enjoy a world-class off ering. I believe we have done this: we have made luxury accessible!
MARINA: What’s your favourite M restaurant dish and why?
MR: We have some of the best beef in the world on the menu – I’m very proud of that – from our Blackmore Wagyu, which is exclusively sold at M in the UK, to our new British beef offering at the soon-to-be-opened M Bar & Grill in Twickenham.
MARINA: Is anything new planned at M Victoria St for this/early next year?
MR: We have just started doing a Masquerade night every few months, with our next one on the 29 September. The fi rst one we did was so much fun: burlesque dancers, hula hoops, comedians, live DJ and so on! I do a special menu which is a sensory playful experience too, completely diff erent to what we normally do which is a lot of fun!
MARINA: Do you have any other plans you would like to tell us about?
MR: We are about to open our third site in Twickenham later this month. It’s a new concept M Bar & Grill which is inspired by the famous London Grill Dining Rooms of the 1970s. I’ve created a modern interpretation of a British Grill; offering a broad menu which includes select cuts of Perthshire Beef (including Highland Wagyu) which are exclusive to M. One of the restaurant’s signature dishes will be undoubtedly my take on everyone’s favourite: fish and chips! You’ll have to eat it to believe it…
Source: Marina Magazine