You may know me from shows such as MasterChef, The Great British Menu, The Professionals and Saturday Kitchen. If not, let me give you a little bit of background info. I spent 12 years of my life training to be a chef in various places around the UK and France and I am now a chef patron at two Michelin-starred restaurant; Midsummer House. You could say my style is modern British cooking mixed with an unmistakably French style. My passion is to reinvent British classics using the finest local produce.
The restaurant is in a beautiful location in Cambridge along the River Cam. The team have become like a family and we’ve been lucky enough to win five AA Rosettes and be voted the 12th best UK restaurant in the Waitrose Good Food Guide 2014. (Not to brag or anything…)
I am also set to open my own pub, Flitch of Bacon in the village of Little Dunmow, Essex and Morgan’s Farm in Norton Heath, which will grow produce to supply both Midsummer and Flitch of Bacon.
The farm will also house a delicatessen shop selling homemade produce, a fishery, and a purpose-built venue for 300 and Daniel Clifford’s cookery school which will attract guest chefs and provide a programme of culinary events.
I have worked with caterer Kudos as their creative director for five years now and I enjoy working with them because their passion for exceptional food and service is simply inspiring. For me, the taste is the most important thing. Presentation is vital, but it’s the taste that needs to stimulate the senses.
I also love the fact that we’re both on the same level when it comes to supporting local suppliers and farmers. Food provenance is high on the agenda for both of us.
As part of a Michelin Masterclass, I work closely with the chefs and front-of-house employees to create new and innovative menus. They receive first-hand experience and training from yours truly by working alongside me in my restaurant; Midsummer House, for a number of days. This gives them a greater insight into ‘Michelin life’ as a chef and the pressures that come with the role. Exciting stuff, right?!
Exclusively by Daniel
In fact, I’m such a big fan of Kudos that I work with them on a new service called ‘Exclusively by Daniel’ for special events organised by the company. I work with the Kudos head chefs to design a bespoke, ‘midsummer-inspired’ menu that gives a wow factor, allows flavours to shine and introduces unexpected contrasts and combinations.
So what sort of meals can you expect, I hear you ask. Well, if you’re a fan of gourmet dishes such as succulent, barbequed, Cumbrian lamb, roast quail and delicious sautéed scallops, then you’ll probably enjoy it thoroughly. And if you’re a veggie, there’s also tons of choices available. From crispy hen’s egg with Jerusalem artichoke to celery and watercress bavarois, there’s something for everyone.
The aim of this is to create a high profile option exclusively available for Kudos events that need that added wow factor! So if you’d love a culinary treat then just sit back, relax and we’ll take care of all the cooking for you.
Over the years, I’ve helped create some amazing menus for the Kudos clients and have worked in some of London’s most iconic venues including the stunning Gibson Hall. We will work with you to design your perfect event.
So if it’s an event with a Michelin-inspired menu in a stunning location you’re after, Kudos are the company for you.