Michael Southcott, 25, Chef, Café Ambio, locations at Ings, Crooklands and Newby Bridge

Part of the fundraising dinner to ‘put something back’ and help raise funds to assist current Kendal College catering students in broadening their culinary knowledge overseas and developing themselves as chefs through exposure to other food cultures.

Who inspired you to get into the kitchen?
Family… My family has always been in hospitality, my grandparents use to own hotels and Mum and Dad are chefs, they set the business up when I was 7 years old, hospitality is in my blood.
How would you describe your food style?
I think my food style is modern a take on simple classic dishes. I’m all about great ingredients and food full of flavour, colour and texture.
Who are your food heroes and why?
When I was growing up there was two chefs I always watched on TV – Jamie Oliver was the first one I really enjoy his style of food it’s how I like to cook now. Food full of flavour, colour and texture. The second one was Rick Stein he was the first chef I remember really championing local food, small producers and suppliers, something we do now in the business.
What three ingredients can’t you live without?
Cumbrian Damsons they are one of my favourite fruits you will find them on our cake counters as soon as I get the call from the farmer to say they are ready!
Eggs, we use so many in the cafes one of the most used ingredient’s in the kitchen
Salt and pepper – An Essential in the kitchen (ok I sneak in fourth)
What one piece of advice would you give someone coming into the industry?
find a job you enjoy, don’t get stuck in a rut, there is so many different opportunities now in hospitality weather its, working in cafes, fine dining, as a private chef, in development and corporate hospitality. The opportunities are endless, just find something you enjoy doing!
What would you do differently?
Absolutely nothing!

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