Michael Wignall

Chef Michael Wignall is one of the most respected chefs in the UK and has won Michelin stars in every kitchen he has headed since being awarded his first star in 1993.

After leaving catering college, Chef Michael found himself in Spain, cooking and working front of house, an experience which established his great love of the country’s cuisine. On returning to the UK in his early 20s, he worked at the Longbridge restaurant in Lancashire, L’Ortolan, near Reading, Old Beams in Staffordshire in 1993 (where, as a young Head Chef, he earnt his first Michelin star) and Waldo’s Restaurant in Cliveden Hotel in Berkshire in 1996 where he retained their Michelin star and achieved four AA rosettes.

Following this was Michael’s Nook in the Lake District where he stayed as head chef for four years, retaining their four AA rosettes and Michelin star. Moving to The Burlington Restaurant at The Devonshire Arms in the Yorkshire Dales in 2002, he ran the kitchen here for five years, where only six months after joining, he again secured a Michelin star and four rosettes. 2007 saw a move to the Latymer Restaurant at Pennyhill Park where he built the restaurant up from a two-rosette establishment; achieving its first Michelin star and four rosettes in 2009, five rosettes in 2011 (one of only eight restaurants in the UK to receive such an accolade) and its second Michelin star in 2012.

Now at Gidleigh Park, Michael has earned the restaurant the two Michelin Stars and the AA’s top hospitality award of five AA Rosettes. Commenting “The supreme accolade awarded only when the cooking is at the pinnacle of achievement. Flavour combinations and textures show a faultless sense of balance, giving each dish an extra dimension”. 

Chef Michael features in Signature Chefs Recipe Book South West, view his Lamb with Creamed Kale and Roasted Pumpkin here.

Gidleigh Park, Chagford
At the heart of the hotel, the elegant and intimate two Michelin-starred restaurant provides a sophisticated backdrop to Executive Chef, Michael Wignall's decadent tasting and à la carte menus.
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Lamb with Creamed Kale and Roasted Pumpkin

By chef Michael Wignall

Michael Wignall Gidleigh park Signature Chefs South West

Method:

Choose the best end of the lamb – one rack will serve 4. Heat 20ml oil in a large pan. Add the lamb and turn continuously until all the sides are of golden colour, add 30g unsalted butter to the pan and transfer all into a roasting dish.

Cook in a preheated oven 180°C for around 2-3 minutes. Turn the lamb and cook for a further 1-2 minutes depending on the size. Allow to rest for 10 minutes.

Place the cream in a pan with the thyme, bay and garlic and bring to the boil, reduce by half. Meanwhile, blanch the kale and refresh in cold water. Place the kale on a dry tea-towel and squeeze out any excess water, now, finely slice the kale. Pass the cream mix through a fine sieve onto the kale and season to taste.

Remove the skin from the pumpkin and cut into 2cm deep slabs, colour both sides to the slab in a pan of foaming butter. Now place into an oven at 180°C and roast for 5 minutes, once roasted cook into 2cm cubes.

Ingredients for four servings:

  • Rack of Lamb
  • 20ml oil
  • 30g butter, unsalted

Creamed Kale

  • 500Ml Double Cream
  • 3 Bay Leaves
  • 1 Sprig Thyme
  • 1 Garlic Clove
  • 1 Head Of Kale

Roasted Pumpkin

  • 1 Small Crown Prince Pumpkin

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