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Discover all our Chefs
Relais & Châteaux Chef

Michael Caines MBE

Chef - Relais & Châteaux

Michael Caines MBE
Lympstone Manor Restaurant
Member Relais & Châteaux from 2017
Courtlands Lane
EX83NZ Exmouth
United Kingdom

HOTEL

Lympstone Manor Hotel, Restaurant and Vineyard

14 rooms: half board 485-1010 GBP s.n.i.
7 suites: half board 905-1290 GBP s.n.i.



RESTAURANT

Lympstone Manor Restaurant

Menus 45-140 GBP s. 12.5% Carte 115 GBP s. 12.5%

For your information: 1 GBP = 1.27 USD


Check restaurant details




Terminology : t. = tax - s.n.i = services not included - s.i = services included


STORY OF A CHEF

I loved food as a child--growing up in a large family, helping my mother in her large vegetable garden--but I didn’t think of it as a career until I was about 16 years old. I began to work part-time at a restaurant where I was told I had talent. I’m inspired nowadays by observing the seasons, sampling other restaurants, and traveling to other food regions. Recently, I was in Istanbul, which I found very interesting in the way east and west come together there. Last week it was France.

Tell us about your star ingredient.

The Dartmoor lamb of Devon is unique in terms of the way it’s bred, pastured and slaughtered, and of course for its flavor and texture. I’ve had the same supplier since I arrived at Gidleigh Park. We get young lambs in the spring and summer. Later in the year, when the lambs are older, we age the meat to tenderize it and bring out its flavor. I cook the saddle sous vide, then grill it in whipped butter. The spring lamb is served with boulangère potatoes, confit shoulder, fennel purée and tapenade jus. I use a little mint in the oil blend, and I coat the lamb with Dijon mustard to make a crust.

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