In the Kitchen with… Mike Palmer

How long have you been at Tors Restaurant at the Two Bridges Hotel?
About 18 months.

Your cooking inspiration?
At the moment I’d say the young team I work around in the kitchen. Also some of the great places to eat out and the chefs that work in Devon. 

Sum up your cooking style in a few words.
Traditional local food, cooked with a twist, often based around what I like to eat.

Must-try dish on your menu?
Either the Devon scallops with peas and ham, or the Dartmoor rabbit with girolles, bacon and broad beans. 

Local produce to eat now?
I can’t get enough Dartmoor blueberries and Tamar Valley strawberries. English peas and broad beans are also great to enjoy at this time of year.

Do you prefer to eat in or out?
Eating out. I’m a huge fan of Rock Salt in Plymouth, The Cornish Arms in Tavistock and The Treby Arms in Sparkwell. I don’t know where you could find better food. 

Savoury or sweet?
Sweet! I can never turn down sticky toffee pudding.

Local chef you’d love to meet?
I’m lucky enough to have great opportunities to meet other chefs on a regular basis through Devon Chefs’ Club and Chefs’ Forum events. 

Top tip for budding chefs?
Eat your vitamins and say your prayers! You’ve got to love it, it’s more than just a job. Absorb ideas from every chef you’re lucky enough to work with. Be playful, but stay true to the main ingredients you’re trying to showcase.

Favourite kitchen gadget?
That’s a tough one. But nothing is as important as a decent chef’s knife. I spend most hours of the day using one, so I think it’s important to find one that really suits you. Currently I’m using one made by Kai Shun. I’m also a huge fan of the brand Thermomix (food processors).