Chef Michael Beford, The Chef's Table, Tetbury
PUBLISHED: 14:33 07 January 2011 | UPDATED: 16:04 20 February 2013
Michael Bedford at The Chef's Table in Tetbury serves up typical French bistro food
Name: Michael Bedford
Restaurant: The Chefs Table
Address: 49 Long Street, Tetbury, GL8 8AA
Tel: 01666 504466
What is your earliest memory of food?
Everyone in my family sat together usually for Sunday lunch.
Tell us about your menu.
Typically French Bistro with a few other classics such as risottos, fish of the day, liver and bacon.
How often do you change your menu?
The menu evolves every day, although there are a few that remain on due to popular demand, such as chicken Kiev, pt de Campagne, rib eye steak with French fries and Barnaise, which we had on at The Trouble House.
Which dish on the menu would you recommend to a customer?
Roasted hand-dived Cornish scallops with Parma ham, South Cerney crayfish and crayfish cappuccino.
What initiated your interest in cooking?
I knew a lad when I grew up in Yorkshire who was a year older than me who earned 30 a week (I thought this was a lot!) and he had a motorbike and worked in a busy kitchen, and I thought this was great and the way forward!
How would you describe your approach to food?
I tend to cook the food that I enjoy eating, as you will always try harder and enjoy it more than something you don't like doing.
What advice would you give to a novice?
Don't work with me!
Have you ever had any cooking disasters?
It feels like most days, but nothing too catastrophic.
What has been your most memorable (or unusual) meal?
L'Atelier de Joel Robuchon in Paris to The Crooked Billet in Stoke Row, Henley.
Which chef has been your greatest inspiration?
Pierre Koffman and Raymond Blanc.
What is your favourite local ingredient?
Shipton Mill Flour.
What's in your fridge at home?
Kid's fromage frais, flat tonic water, half a cucumber, reblochon cheese and an empty Britta water jug!
What is your favourite local restaurant?
The dining room at Whatley Manor.
Why should people visit you?
We have an informal and relaxed bistro and deli over two floors with a large open-plan kitchen to watch the chefs cooking, monthly cookery school, fresh fish counter and home-baked breads.
What would you recommend about the local area?
What would you choose for your last meal on earth?
In the summer, Thai beef salad and winter braised oxtails in red wine.