Michael Caines

Episode: Twelve

Michael is one of Britain’s most critically acclaimed chefs. He started his culinary career while studying at Exeter Catering College, where he was soon recognised for his talents, winning the ‘Student of the Year’ award and later trained under his mentor Raymond Blanc at Le Manoir aux Quat’Saisons in Oxfordshire. Michael later moved to France to further his training, perfecting his talent under the guidance of superstar chefs, such as the late Bernard Loiseau in Saulieu, and Joël Robuchon in Paris.

Michael recently left restaurant Gidleigh Park in Devon where he was at the helm for 21 years as Executive Chef, earning the restaurant two Michelin stars for their modern European cuisine. Michael enjoyed the rural location that made sourcing local produce an easy task. Awarded several titles and monikers in his time, Michael has cooked at 10 Downing Street for the former Prime Minister, Tony Blair; was awarded AA’s ‘Chef of the Year’ in 2007; and for his services to the hospitality industry, he received an MBE in 2006.

Michael’s early memories of wine include travelling around France with his family, where he learnt of the important marriage that is food and wine. He loves expressive wines, and for that reason, he chose this wine for his debut on The Wine Show.

Michael has recently embarked on a new venture, creating his own country house hotel in a Grade II listed Georgian mansion which overlooks Eve estuary, which is due to open in spring 2017.

Michael Caine’s Wine Choice

Anyone who enjoys white Bordeaux will (a) love this wine and (b) be utterly astonished by this wine. It shares the same production idea and half the same grapes, but with the eye-opening refreshment of Assyrtiko. Look for a peach and mineral fruit with lovely vanilla spice. Richly flavoured fish dishes and creamy sauces are perfect matches.