Hrishikesh Desai: “Is a Michelin Star on my radar? Of course, yes.”
Executive Chef Hrishikesh Desai explains what to expect from his new role, his rise in becoming one of the country’s most skilled chefs, and his long-term aim of winning a Michelin Star for Farlam Hall.
Hrishikesh announced he would be joining Farlam Hall in Spring 2023, leaving the Gilpin Hotel and Lake House after joining the hotel in 2015.
During his time at Gilpin Hotel and Lake House, Hrishikesh achieved four AA rosettes and held a Michelin star for six consecutive years at the hotel’s restaurant HriSHi.
Speaking to The Staff Canteen about the new role, Hrishikesh said: "Farlam Hall is a lifelong ambition. From the age of four I used to say to my parents that I wanted to run a hotel, before changing my way to be a chef, and then coming back to what I intended to do in the first place. It's a dream fulfilled."
Hrishikesh joined Farlam Hall with Finance Director Karen Baybutt, who he worked with extensively at the Gilpin. The new appointment will see pair manage the day-to-day running of Farlam Hall and its 38 members of staff.
"It's an exciting opportunity for me to Farlam Hall on the map and take it through a series of different developments; with staff with food and beverage and the offering and experiences. I'm very much excited and very much looking forward to it," explained Rishi.
Listing his priorities for the hotel, Hrishikesh said: "The three main priorities in the short term will be to make sure that our occupancy levels for the rooms are spot on, we want to build that occupancy at the hotel. The second one is we want to build a very good offering of food and beverage, it’s about good food, great wines and incredible hospitality. The third one is intelligent recruitment as per the needs of the business.”
Under the new management of the hotel, guests visiting and dining at Farlam Hall can expect to sample classic French cuisine combined with elements from Hrishikesh’s background.
"People know what sort of food that I do, my background is classic French cuisine and I will be keeping that background at Farlam Hall but then there will be a twist of my heritage, which is India, so spices will come into play big time and then the kitchen garden will heavily dictate how the menus will be formed and the dishes will come into play," Hrishikesh revealed.
HOW TO GET A MICHELIN STAR
Experienced in gaining and retaining star’s, Hrishikesh’s reputation as one of the country’s leading chefs has garnered critical acclaim from various guides, industry professionals and of course the countless diners who have experience his culinary expertise over the years.
It comes as no surprise that bringing a Michelin Star to Farlam Hall is an aim for the chef, and certainly something that he’s capable of achieving.
When asked if winning a Michelin Star for Farlam Hall was an aim for him, Hrishikesh told The Staff Canteen: "Is a Michelin Star on my radar? Of course, yes. I'm not going to lie. We will be working heavily again within the Farlam Hall kitchens to make sure that we work towards that goal."
He added: "As a chef it’s an incredible feeling but for the team and for the business it’s even better. Any youngster who comes into the kitchen, or anyone who has got no experience with Michelin, they also understand the efforts that is required to reach that certain accolade to that goal, and it just brings the team alive."
With the Michelin Guide UK 2023 set to launch next month, Hrishikesh explained that the build up to the event is often a nerve-racking time for chefs across the industry.
"It's an exciting time. I remember when I got a call from Rebecca Burr, the Director of Michelin Guide, and when she said that we were calling in regards of the guide, I couldn't believe it.’ I literally asked her is this Rebecca Burr on the phone," he recounted.
Hrishikesh added: "When you start your career you always put the accolades lots in front of you and when you target them and you reach them, the feeling is fulfilling that this is the right career."
EXCELLING ON GREAT BRITISH MENU
As well as obtaining a Michelin star, Hrishikesh was winner of the Craft Guild of Chefs ‘Chef of the Year 2010’ and appointed as chairman of judges for the Craft Guild of Chefs ‘Young National Chef of the Year’ from 2019 to 2021.
In 2021 he was elected as Honorary Member of the Craft Guild of Chefs.
Hrishikesh has also broken out of the kitchen onto our screens, most famously winning BBC2’s Alex Polizzi: Chefs on Trial in 2015, as well as being a twice finalist on the BBC’s Great British Menu in 2019 and 2020.
Talking about his time on Great British Menu, Hrishikesh said: "For me Great British Menu was incredible. I'm very happy that in my first year, the pudding I got 10 out of 10 from a very tough judge Tom Aitkens, and the second year for the main course I got 10 out of 10. If any chefs want to take part in the competition its perfect."
Explaining on the benefits Great British Menu has for a chef’s profile, Hrishikesh said: "You show your skills on TV and there are so many young established chefs who want to come and work in your kitchen, so that is a very good tool for recruitment. Second, it's very good PR for business. Go for it because it puts you on the map for a certain period of time, your telephone is ringing day in day out so just go ahead and get in."
Offering advice to chefs looking to take part on Great British Menu, Hrishikesh said: "My advice is be who you are and stick true to your own skills, and it's all about the flavour; the props are there to get the job done. Of course, they need to work with the theme but ultimately it comes down to flavour."
YOUNG CHEFS AND MAKING IT IN THE INDUSTRY
Offering advice to younger chefs looking to develop within the industry, Hrishikesh explained being disciplined and working hard should be at the foundation of anyone looking to reach the top levels within the hospitality industry.
"If you get discipline and consistency right then your rise within the brigade becomes easier because with discipline you train your mind. There are so many different opportunities now as a chef, and you can pick and choose and you still can go high, you still can earn a very good salary, and still you can have very good balanced life," Hrishikesh advised.
"I personally think that if you want to entice youngsters to come into the industry its important to show them their career progression. I've always said a sense of belonging is very important. It's really important that managers create a programme where every individual has a sense of belonging that you belong here, you're not just a part of the furniture but you belong here," he explained.
Praising Britain’s hospitality industry, Hrishikesh said: "I'm really thankful to British hospitality industry. I've come from India and settled in here in since 2003. I'm really thankful for all the opportunities that have been provided by the industry. I've come across and met so many good people, and I think if somebody's out there who wants to be a good chef or good hotelier, come and talk to me as I'm more than happy to help with everything."
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