Michael Nadra

How long have you been at the restaurant?

6 years, from the opening.

Which was the first restaurant you worked in?

The Canteen, Chelsea Harbour.

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

The Frog by Adam Handling.

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

Bruce Poole as his style of food I enjoyed the most and because he is taste orientated.

What is your personal signature dish?

Steamed Sea Bass with Prawn & Chive Dumplings, oriental greens, carrot & ginger purée & crab bisque sauce.

Which other chef’s) do you most admire?

Marco Pierre White.

What’s the best part of your job?

The actual cooking is what I love doing the most.

And the worst?

Sacrificing my private life.

What would your last meal be?

Roast Wood Pigeon, celeriac, savoy cabbage, griottines cherries, bone marrow & Alsace bacon jus.

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

Using newspapers to sharpen the knives.

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