claim to be an expert. He said: “I’m not going to be arrogant and tell you that I’m the best but I can say I am always trying to be better at it all the time.
“I still have the passion and the drive to want to learn more about the industry and that’s something I try to get through to all of our guys.”
For Mike this passion started at the age of 17, he knew then this was the industry for him. In his early career he completed a stage at The Capital Hotel in London where it was common practice to help VIPs and royalty into dinners up the back stairs of the hotel.
He said: “I remember the principles of being a London barman, it was before social media, and even with those things now I still wouldn’t have disclosed it.
“There were lots of VIPs and international business men and Fergie too but you never really discussed it, there was an un-written rule and loyalty that you respected. I’ve been lucky to have worked for some fantastic people that have really drummed in some basics.”
Basics that Mike credits to two people. Firstly Graham Thompson at Chez Max. Although it was over 20 years ago Mike said: “It was the first job I had that wasn’t working for high end hotels, Graham was the first person who really showed me the simplicity and importance of cuisine.
“Chez Max was very classical cooking and I worked front of house and in the kitchen too but it was the fact that it didn’t matter which part of the business you worked in you understood all of it. It was one of those places that the menu was bullet points and as a maître d you told everyone what was in the dish.”
The next influence came from a family friend Peter Grub who owned a sports bar in Lanzarote. Mike said: “My career all points towards five star before I went to work for Peter, he taught me a phenomenal amount, probably more than anyone in my career.
“He taught me how to market myself in a very short period of time and he taught me how to immediately engage people to spend their money in your bar. He was one of the first men I ever worked for that was an absolutely un-patronising mentor, he was so full of enthusiasm for young people. He was a cigar-smoking-terribly-posh chap who you wouldn’t think would have owned a sports bar in Lanzarote but he owned three of them.”
Mike explains that it was Peter who really taught him how to run a business. He said: “He taught me that if you are in control of your product and your product doesn’t work then change it. Don’t be stubborn. "
Running a business was always something that Mike had in mind he said: “My ambition was to be self-employed, I toyed with bar and restaurant and never thought about a pub but knew it had to be in Yorkshire.
“I was getting sick of London and to open a business in London you needed to have the most ridiculous amount of money. I felt safe financially in Yorkshire in an area that I understood as this is where I’m from.”
With the local pub The Durham Ox under receivership it seemed the perfect opportunity to put his plan into action. Mike explained: “I heard the Durham Ox was looking for management and I was asked to manage it, I said no, but six weeks later we bought it.
“The Durham Ox was an iconic pub it had been around for years, my father remembers drinking there when he was 18, it had just fallen off a little. It was my first and I didn’t think then that I would be running six similar businesses in the last four years. All of the pubs we’ve bought have been knackered and we’ve done them up. I didn’t think what I’ve done at the Durham Ox would set me up so much in experience.”
By Aimee Davis
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“We are a people industry both sides of the bar,” added Mike, who believes that service needs to be on a par with the food. “Even Heston Blumenthal said service and the atmosphere is equally if not more important than food.
