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Cambridge chef Daniel Clifford has two Michelin stars. He represented "Central" in Great British Menu 4.
Daniel started his career 15 years ago. He has worked with the likes of Marco Pierre-White and Simon Gueller at the Box Tree and Harveys. At the age of 22 Daniel moved to France to work in a few 3 Michelin star restaurants.
Daniel was born in Canterbury Kent and worked all over before he met his business partner in Leeds who had a property in Cambridge - Midsummer House. He fell in love with the property and sees it as his 4th child.Daniel joined Midsummer House inn 1999 and it received its first Michelin star and 3 AA rosettes in 2001 and then went on to win its second Michelin star in 2005. Daniel makes it no secret that he is aiming for his 3rd star. Daniel describes his cooking style as reinvented British classics, he uses modern European techniques to create his unique creations. He disguises these modern techniques with the simplicity of his ingredients, so his customers won’t know how each dish has been cooked.
Even though he was greatly influenced by his time in France, Daniel notes his cooking is becoming more and more British. He no longer serves Froie Gras and has 142 suppliers, most of whom are British. Daniel describes himself as extremely competitive and hates coming second, this is reflected in his kitchen. Even though he encourages the boys in his kitchen to enjoy themselves and have a laugh, he runs a tight ship and is no soft touch. Daniel admits he can be aggressive as he considers himself as the ‘King’ of his kitchen, however he is different out of the kitchen. Daniel is a great fan of Tom Kerridge and Sat Bains.
Product-wise, he has amazing suppliers and London is only 45 mins away so he sources from there as well. The University brings influential people to the area, students, parents and tourists. His restaurant comes as a surprise to people as the area was not best known for top restaurants – in fact he is the first person in East Anglia to get 2Michelin stars and the first in Cambridgeshire to be given a Michelin star at all.
It is perhaps because of this that Daniel has a strong, returning customer base – which is one thing that he is proud of and strongly encourages. He feels that a little food revolution has been created – his customers are inspired by the food on offer and some are trying to re create at home. In fact five of his customers have bought water baths to cook with!... Read more.