Michael McDaid

How long have you been at Northbank?

I’ve been here since August 2019.

What was the first restaurant you worked in?

Galvin at Windows in Mayfair.

What was the last London restaurant you went to, apart from your own?

St John.

What or who has been the biggest influence on the way you cook and why?

Anton Manganaro (head chef at BAFTA) and April Bloomfield (executive chef at The Spotted Pig in New York) because of their love of food and the industry in general. I appreciate the fact that they both took a chance on me and took time to help me. I just hope I’ve done them proud.

What’s your personal signature dish?

I don’t really have one, but my favourite dish that I’ve come up with is Sriracha-braised romaine lettuce, walnuts, celery, vegan salad cream and a tarragon crumb.

Which other chefs do you most admire?

Fergus Henderson, Marco Pierre White, Thomas Keller – mostly chefs that do it for love.

What’s the best part of your job?

The actual cooking, menu-writing and bringing on the next generation of cooks.

And the worst?

Closed-minded people and groups of people that all order the same thing.

What would your last meal be?

Mum’s bacon sandwich and a cup of tea.

Do you have a chef’s shortcut that you can share with us?

Work really hard and do as you’re told! You have to learn to do it right before you can take shortcuts.