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Chef Michael Wilson, Hotel du Vin Bistro, Cheltenham

PUBLISHED: 22:56 28 January 2010 | UPDATED: 15:06 20 February 2013

Michael Wilson

Michael Wilson

It's a relaxed but lively ambience at the Hotel du Vin


Name: Michael Wilson


Restaurant: Cheltenham Hotel du Vin Bistro


Address: Parabola Rd, Cheltenham, GL50 3AQ


Tel: 01242 588450



Tell us about your menu.


The food is English/French in origin; best described as simple food done well, keeping the flavour clean and not over complicating it .



Which dish on the menu would you recommend to a customer?


My recommendation would be the 'blade of beef with spring greens, creamy mash and red wine jus.'



What initiated your interest in cooking?


Cooking at home in the family kitchen and absorbing family and friends' interest in food.



What advice would you give to a novice?


To think dishes through carefully and to work methodically; keep things simple - do not use to many ingredients and not to worry about making mistakes.



What has been your most memorable (or unusual) meal?


The Boulevard Restaurant, San Francisco, on our honeymoon, combination of great food, fantastic bottle of wine and of course the company!



Which chef has been your greatest inspiration?


Steven Doherty, formally of The Punch bowl, Cumbria and Clive Dixon formally of Lords of the Manor, Upper Slaughter



What is your favourite spring ingredient?


Wild garlic



Why should people visit you?


Good quality food and wine served in a simple bistro environment, a relaxed but lively ambience served by professional waiting staff.



What's the best thing about the Cotswolds in spring?


This will be the first spring that I have spent in the Cotswolds since relocating, but I am looking forward to using local produce and exploring the area.




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