Mike House has been Head Chef at White Hart Hotel’s restaurant ‘Grille’ for over six years. He began working in the industry at 16 after earning an apprenticeship at Carlton House, Bournemouth; at the time the only 5* family owned hotel in Europe.
Mike went on to work in Gibraltar where he catered for the Duke of Edinburgh and featured in his own TV series ‘House and Home’ and ‘Michael’s House Guest’. Upon returning the UK, Mike worked alongside Raymond Blanc at Le Petit Blanc (now Blanc Brasserie) where he was instrumental in expanding the chain.
Mike places enormous value on high quality, locally sourced ingredients which is reflected throughout his menu. The menu is regularly changed and constantly improved upon, with daily specials and seasonal dishes readily available. Mike’s personal favourite is Beef Wellington, a classic that is fast becoming his signature dish. Currently served at Grille alongside dauphinoise potatoes, French beans and Madeira sauce, this has been Mike’s speciality for over 35 years.
Grille prides itself on its extensive use of local produce and suppliers, which undoubtedly plays a significant role in the success and popularity of the restaurant with both local diners and hotel guests. Grille’s outstanding menu is perfectly complemented by its excellent wine list, which is detailed in our recent Wine & Food Pairing blog.
The success of the Grille relies greatly upon the hard work of the staff; Mike commented, “It’s a real team effort at the White Hart, the team all help devise the menus and we make sure that all waiting staff sample the dishes so they are knowledgeable about what they are serving”.
If you would like to browse Grille’s menus or make a reservation, please visit our website.
*Some of the above information has been taken from Bailgate Independent’s article on Head Chef Mike House