CHEF DANIEL GALMICHE

Charming Frenchman Daniel Galmiche has intensity, passion and fiery ambition!

He draws upon his unique experience and passion to share his love of food and authentic French/Mediterranean cooking and is passionate about using British ingredients from local and sustainable sources.

THE CHAMPION OF CLASSIC COOKING WITH A CONTEMPORARY TWIST

A BRIEF (NOT SO BRIEF!) HISTORY

Born in Lure in the Comté region of Eastern France, Daniel was enthralled with cooking from an early age. His grandparents ran a truly organic farm and the food his family ate was prepared using their own produce – including game hunted by Daniel and his father.

After leaving school he took up a three year apprenticeship with chef Yves Lalloz in the spa town of Luxeuil-les-Bains. Yves ran a fine restaurant with a farm attached, which enabled Daniel to work with ingredients from the ‘field to the plate’ before it was a ‘thing’!

His career then took him to many destinations across the world and luckily for us, he spent some time in the UK where he now lives! He has worked at several highly acclaimed restaurants that we all aspire to eat in:

Le Gavroche in London under the tutelage of Michel Roux

Two star restaurant Schillinger in Colmar

Three star Marc Meneau in Veselay

Two star Hostellerie du Chateau Servin

7 years at the helm of the famous 5 star Relais et Chateau The Vineyard at Stockcross in Newbury.

Whilst at The Vineyard, He was awarded the 2011 Rising Chef trophy for Relais et Chateau worldwide, Restaurant of the Year 2012/2013 by Decanter magazine, which held position 82 on the list of the Top 100 best restaurants in the UK (Restaurant magazine).

Daniel regularly cooks at events around the world including The Regency Intercontinental in Bahrain’s festival of fine food, guest chef in the Rotana hotels in Dubai , Abu Dhabi,and at Gourmet Food Festivals in South Africa. He has taught cookery at Anton Mosimann’s Academy in London and also in southern France.

Back in 2015 he cooked on board P&O Britannia as one of a line-up of top chefs in their ‘Cookery Club’ and in May 2016 he was a guest chef at the Shangri-la Makati in the Philippines, for the Great British Promotion. Shortly after, he became consultant chef for The Gore Hotel in London, where he stayed for three years developing the kitchen and after just few months, they were successfully awarded two Rosettes with the AA guide which they retained for three years until his departure.

In 2018, Daniel participated along with chefs Francesco Mazzei and Pierre Koffmann in the ‘no waste’ food festival in Calabria, Italy and in 2019 he was guest chef on Saga cruise, cooking for the gala night, demo and Q&A. That same year he was invited as a guest chef at the world creative summit in Kyiv,cooking for 100 chefs from around the world, doing demos in the Chefs Theatre.

Daniel is member of the gastronomic society, Chaine Des Rotisseurs (Wessex Baillage) and is currently chairman of judges for the UK and is a World Advisory board member.

MICHELIN STARS

Daniel gained his first Michelin star in 1990 at Knockinaam Lodge In Scotland where he was also awarded Master Chef of the Year. His second Michelin Star was awarded at Harvey’s in Bristol where he was Chef/Manager and later on was responsible for retaining the Michelin Star at L’Ortolan near Reading and again at the magnificent Cliveden House in Berkshire, what a career!

BROADCASTING

No stranger to broadcast television, amongst his many other appearances Daniel is a regular guest chef on BBC 1’s ‘Saturday Kitchen’, has appeared on ITV’s ‘Saturday Morning with James Martin’ and most recently cooked with Raymond Blanc on his new Television Show, ‘Simply Raymond’.

COOKBOOKS

We don’t know where he finds the time but Daniel has also written 3 cookbooks! His first book, The French Brasserie Cookbook, sells in 11 countries and in 5 languages. His second book, Revolutionary French Cooking, did equally well and has now been reversioned to bring it more in line with the growing demand, for organic, healthy home cooking.

It is called French Countryside Cooking, with lots of delicious new recipes inspired through his country walks In Oxfordshire throughout the seasons.

Buy it directly on Daniel’s website or also on Amazon: https://danielgalmiche.co.uk/books/french-countryside-cooking/

If you love cooking and care about food provenance, environmental, sustainable & ethical values, this is a fabulous book and we can’t recommend it highly enough! (If Raymond and Heston recommend it… it has to be a good one!)

He loves sport almost as much as he loves cooking and regularly plays badminton and loves his walks in nature. We are very glad that he loves cooking just that little bit more (!) as his ongoing work in the field of Food & Drink and pushing the boundaries of gastronomy is what inspires us do what we are doing.

Buy his book…

make his food…

you won’t regret it…


Daniel Galmiche

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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