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"I grew up appreciating the flavours of the freshest foods, picked that day and simply prepared "
Michael Caines is one of Britain's most acclaimed chefs. At Gidleigh Park, where he was at the helm for 21 years, he earned and held two Michelin stars serving distinctive modern European cuisine utilising the finest local and regional produce and ingredients. Amongst numerous other accolades, Michael has cooked in 10 Downing Street for the Prime Minister, was awarded AA Chef's Chef of the Year in 2007, and received an MBE in 2006 for services to the hospitality industry. He is now in the process of creating his own country house hotel in a Grade II listed Georgian mansion overlooking the Exe estuary, due to open in Spring 2017.
Michael was born in Exeter in 1969 and adopted into a large and loving family. He gained his passion for food from his mother who he used to enjoy helping in the kitchen.
Says Michael, "I grew up in a large family, and my love of food and cooking came from the big family meals we always shared together, prepared by my mother, who was a wonderful cook. My father loved to grow vegetables and fruit in our garden, and so I grew up appreciating the flavours of the freshest foods, picked that day and simply prepared.”
Michael attended Exeter Catering College where his precocious talent was already evident, earning him the accolade ‘Student of the Year’in 1987. He subsequently spent a year and a half at the Grosvenor House Hotel, Park Lane in London, before embarking on three influential years under his mentor Raymond Blanc at Le Manoir aux Quat'Saisons in Oxfordshire. From here he moved to France for a further formative period of training, honing his profession under the guidance of such superstars chefs as the late Bernard Loiseau in Saulieu and Joël Robuchon in Paris.
As for every chef, these stages working under the guidance of the masters were formative and important years for Michael, and he fully acknowledges the lasting influences that they had on his personal and professional development.
"Raymond is a visionary and a free spirit who knows no boundaries. He taught me above all to be completely open to new ideas. He has one of the best palates of any chef I've worked with. Bernard Loiseau, like Raymond, was very charismatic, larger than life. His greatest gift was the ability to extract intensity and purity of flavours from the simplest cooking, always utilising the finest local ingredients from his native Burgundy," says Michael.
"From Loiseau, I learned the importance of regionality, something I have continued to develop here in the West Country. Joël Robuchon's technical ability was unsurpassed. A strict disciplinarian and a stern taskmaster, he sought — and demanded — precision and perfection in every way, the Swiss watchmaker of world cuisine."
Michael returned to Britain in 1994 to take up the position of Head Chef at Gidleigh Park. Gidleigh's restaurant was already rated amongst the most prestigious in the country so the position represented a massive challenge and opportunity for a young and ambitious chef. Yet, only two months into the job, Michael suffered a terrible car accident in which he lost his right arm.
Remarkably, he was back in the kitchen part time within two weeks, and full-time after just four. With the support of then owners Paul and Kay Henderson and an unwavering belief in his own ability to overcome obstacles, he returned to the kitchens of Gidleigh Park more focused and determined than ever to pursue his dream of reaching the top of his profession.
Michael's 21 year tenure at the helm of the Gidleigh Park kitchens came to the end in January 2016 when he left to dedicate himself to the creation of his own country house hotel, restaurant and vineyard on the Exe estuary in Lympstone, Devon.
Michael's cuisine is truly original and brilliant, acclaimed by visitors to his many restaurants as well asby industry peers and food critics. With his classical French training in some of the finest restaurants in the world; and utilising the best local and regional produce from the West Country, Michael has created a style that is uniquely his own. At once classic yet also highly innovative. Michael was awarded his second Michelin star in 1999. In 2006 Michael was awarded an MBE for services to the hospitality industry. Michael aims to build on his achievements as well as give the fullest creative expression of his talents when the doors open to his new venture in Lympstone in Spring 2017.
In addition to being one of Britain's most acclaimed chefs, Michael is an entrepreneur who has successfully pursued and completed a number of important projects. In 2000, he came back to his home town of Exeter to open take over all the food and beverage operations at the city’s iconic Royal Clarence Hotel (Britain’s first ‘hotel’), launching the signature Michael Caines Restaurant. In 2003, he opened and successfully ran a Michael Caines Restaurant at the Marriott Royal Hotel in Bristol. A chance encounter with Andrew Brownsword led a dynamic working partnership, the creation of ABode Hotels, and Michael Caines Restaurants in Exeter, Glasgow, Canterbury, Chester and Manchester.
Michael is now in the process of creating his own country house hotel overlooking the beautiful Exe estuary in Lympstone, Devon. This is set to open in Spring 2017. In the meantime, he has entered into consultancy agreements with Kentisbury Grange in North Devon and with Palé Hall in Wales. He has also opened Pearls by Michael Caines in Abu Dhabi. Michael has partnered the Williams F1 Team since 2011, bringing his Michelin-starred food and hospitality to the team’s motorhome facility over race weekends, a relationship that is set to continue. Michael has considerable media commitments, appearing regularly on television programs such as Saturday Kitchen and Masterchef and his first book was published in 2014. And other exciting major projects are under consideration, so watch this space!
Says Michael, "Cooking is my passion. I love it and I can never see not being in the kitchens."
He is an inspirational leader and loves to share his passion, vision and skills with the teams of talented, enthusiastic chefs that are now working in the kitchens of the restaurants that bear his name.