Back to basics for Michelin chef
Lancashire-born chef Steve Midgely is heading back to his roots after taking over a pub in his native county.
After more than a decade working in Michelin-starred kitchens, 33-year-old Steve plans a back-to-basics approach at the Feilden's Arms in the Ribble Valley village of Mellor Brook, offering good quality, good value pub food.
Steve's career to date includes spells at: Gidleigh Park in Chagford, where we worked with chef, Michael Caines MBE; Harvey's in Bristol, where at 21 he was sous-chef in charge of a 10-strong brigade; and as senior sous chef role in charge of fine dining at AA 5-star Royal Crescent Hotel in Bath. At 27, he landed his first head chef job at 36 On The Quay.
"Owning my own place has long been my dream and I am delighted to have found somewhere that has such a rich heritage," said Steve. "I hate the term Gastro-pub. I'd prefer to think of it as a good, honest pub where you get excellent home-cooked food."
At the Feilden's Arms "we'll be offering people home-cooked, good quality food prepared from local-sourced produce. One of my biggest challenges before we launch the restaurant was to find good local suppliers." The meat will come from a butcher in nearby Whalley, while the fruit and vegetables will be supplied by a merchant from Colne.
Steve added: "I believe there are still too many bad pub restaurants where food goes straight from the freezer, to the microwave to the plate, but I also believe there is a strong demand for good, fresh food. So hopefully, as we build a reputation, the word will spread."
