Printer Friendly

Q &A M CULINARY DIRECTOR MIKE REID; The self-confessed steak nerd tells us about the concept at M, what you can expect from the menu, and what's big in the food world.

TELL US ABOUT THE FOOD CONCEPT AT M RESTAURANTS Our philosophy is about showcasing the best cuisine from six countries we believe have the best beef and wine in the world. So you'll find dishes inspired by places from Japan to South Africa, with meat including Kobe and Blackmore wagyu, which is some of the finest beef in the world.

WHAT'S YOUR FAVOURITE DISH ON THE MENU? Tamarind Iberico pork with kimchi, nashi pear, and pear and lime gel. It has amazing flavours of umami, and each bite make you crave more and more.

TELL US ABOUT YOUR RELATIONSHIP WITH SUPPLIERS It's one of the most important parts of the job. A good relationship with suppliers will always get you the best picks but also the most unique. We have exclusivity for Blackmore Wagyu beef in the UK, which is some of the most sought after beef in the world. It is a tiny producer in comparison to the main players in the beef industry and only slaughters about 60 heads per month compared to the average abattoir's 800 heads per day. We are also working very closely with a British beef producer who is 'extreme aging' a special cut for us to hit our menus this summer. None of this would be possible without the relationships I've forged over the last 20 years.

HOW MUCH OF A STEAK NERD ARE YOU? Just referring to the last question you can see I'm an absolute nerd when it comes to beef. I think what takes it to the next level is that I'm never satisfied with what we have - and what we have is incredible! I always want to give our diners something new and exciting, which is hard when you have always given them the highest quality. So it keeps me pushing to develop new ideas and find new ways of innovating with our beef, like the introduction of our Himalayan salt chambers, aging beef in activated charcoal or bees wax. The list goes on!

WHAT DO YOU THINK WILL BE THE NEXT EATING TRENDS IN LONDON? The emergence of African cuisine and high end African dining will continue to prosper in 2019. Ikoyi has done such a fantastic job putting high end African cuisine on the map in London and I know there's another restaurant that's set to open later this year that will make some serious waves.

COPYRIGHT 2019 NLA Access Media Limited
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2019 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Features
Publication:City AM (London, England)
Date:May 16, 2019
Words:399
Previous Article:Europe bounces back, aided by German growth.
Next Article:CITY A.M. CLUB PARTNER SPOTLIGHT; M Restaurant is already a City institution. Here are the benefits they will be offering City A.M. Club members An...
Topics:

Terms of use | Privacy policy | Copyright © 2019 Farlex, Inc. | Feedback | For webmasters