The Man Behind The Chef: Daniel Clifford
In the build up to The Staff Canteen Live 2016 – Skillery in association with Westlands and supported by the Craft Guild of Chefs at Hotelympia 2016, we are taking a closer look at the who will be joining us on stage - next up is Daniel Clifford.
Daniel Clifford is chef patron of Midsummer House in Cambridge. The 42-year-old from Canterbury took over in 1998 and earned the restaurant’s first Michelin star in 2002 with a second following in 2005. This year he opened his second venture The Flitch of Bacon, in Little Dunmow, Essex.
>>> Read more in the Behind The Chef series here
At The Staff Canteen we want to see what makes chefs tick. We asked Daniel a few questions about what he gets up to when not in the kitchen:
Would you rather order a starter or a pudding?
Starter.
What would your last meal be?
Roast chicken with all the trimmings with my children.
What was the last thing you ate?
A bounty, in the car, on the way to work.
If you weren’t a chef what would you be?
My dad always said I would be a bin man, but I think something in the DIY/building trade.
If you could choose to dine in any restaurant in the world which would you choose?
La Pyramide when Fernand Point was there.
Who is you celebrity crush?
Patsy Kensit when she was in Leathal Weapon 2.
If someone was to write your biography what would it be called?
Hard on the outside, soft in the middle.
What do you listen to in the kitchen?
My chefs.
What are you most proud of?
Proud to be surrounded by great people that make me look good.
If you could own another chef’s restaurant whose would you choose?
Ronald McDonalds as he is a multi millionaire and has 5 stars!!
Who would you trust to run your restaurant?
The people that do.
Why did you choose to get involved with TSCLive?
Because I really like Mark (director of The Staff Canteen), everything he does is professional, and he makes it hard to say no.
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