Chef Spotlight | Mike Palmer of The Castle Inn Lydford
Meet Mike Palmer. He's Head Chef at The Castle Inn Lydford, a warm and welcoming gem just stone's throw from the famous Gorge and next door to Lydford Castle itself.
Mike is a former Food Drink Devon Chef of The Year, awarded during his long tenure at the nearby Two Bridges, and he has brought all his expertise and passion to The Castle's kitchens.
The Castle Inn, with low ceilings, wonky walls, open fires and character in abundance is the perfect backdrop to Mike's delicious, full flavoured cooking. Work up an appetite for Mike's pub classics and British favourites with an invigorating walk, then hunker down in a cosy corner before a roaring fire or in the pub's beautiful gardens in the summer.
We asked Chef Mike to tell us about his career to date, his inspiration and a few favourite things.
What's your most treasured or earliest food memory?
My grandfather on my father's side, after retiring from being a farmer became a very keen cook and baker. I have very fond memories of large tables of roasts or breakfasts. Still haven’t had a better Victoria sponge.
I have memories of the industry from my younger years as I lived only a few doors up from the local pub, which was a real Devon institution at the time, under the ownership of James Langton. Growing up I was best friends with his son, who was a similar age. It was brilliant seeing behind the scenes and I was enchanted by the fast pace and hustle and bustle.
What three words would sum up your style of cooking?
Tasty, thoughtful, flavoursome.
What has been your career highlights so far?
I’ve been lucky enough to do some pop-up evenings at Plymouth City College with Chef Farleigh and the students. It's always fantastic to work alongside future industry talents. Their enthusiasm always makes it very worth while. Watching people I’ve worked with previously going far and doing well is a great feeling too.
What is your favourite seasonal ingredient, and how would you serve it?
Currently it's our venison from our local supplier Jeff Reynolds of Devon Venison. It's actually just about to go out of season so it’s a sad 'goodbye'. We’ve paired it with some butternut squash from our friends at Tamar Fresh, creating a squash fondant and some roasted squash purée.
We make a croquette from any venison trim and also a sauce from the bones which we finish with a good dollop of beef dripping and some fresh parsley. Nothing goes to waste and we are always chasing big flavours and seasonal celebrations.
And rhubarb! Who doesn’t love a rhubarb crumble for dessert on a Sunday lunch? We also have a rhubarb mousse on our dinner menu with pistachio sponge and rhubarb sorbet, using the rhurbarb cooking liquor.
What does ‘sustainable’ mean to you?
It means a lot - supporting the suppliers who are supporting you. Using trusted local suppliers who care about their product as much as we care about serving it, makes things easy and harmonious. It's about not only a relationship and friendship with the supplier, but also an understanding and appreciation for the ingredients.
Who is the chef you most admire?
As a young chef it was always Gary Rhodes. I loved his traditional style, showing off and championing British classics. Locally I’d have to say Dave Jenkins of Salumi in Plymouth. His dishes and flavours are always on point. A real inspiration.
Most thumbed recipe book?
I’m a big fan of smoking meat and bbq so I’d have to say Pitt Cue or Marcus Bawdon Food and Fire. I also love the classics like Charlie Trotter and Gary Rhodes.
Guilty food pleasure?
I love a good chicken wing! Smoked on the Kamado Joe, with buffalo sauce and blue cheese! That or some of my brother Kyle’s fried chicken!
What is your favourite drink?
Spoilt for choice at The Castle really! The cocktails are crazy good, especially the Toffee Espresso Martini. I'm very lucky to work with such an enthusiastic and talented front-of-house.
What's your secret weapon in the kitchen?
My Sous Chef Kyle Arnold, Meat Loaf’s Greatest Hits on a Sunday and dance breaks in chaos.
Where is your go–to local restaurant or café?
You can’t beat the Steak and Omelette in Plymouth! Josh knows his way around a carpaccio and a great cooked ribeye. Wine and service is always second to none.
The Bow Deli also in Plymouth, wow! I just wish I was closer to try everything on the menu.
Meat Box based in Plymouth is also fantastic. Really great Authentic American BBQ. Their pop-up evenings are a culinary highlight of mine.
Find out more about The Castle Inn, Chef Mike Palmer's food and book at table below: