Daniel Galmiche is a connoisseur of French cuisine. Born in the Comte region of eastern France, Daniel possessed a passion for cooking since childhood. He began his culinary career with a 3 year internship at Michelin starred Yves Lloz’s restaurant at Hotel Beausite. Going from strength to strength, he travelled widely and has worked in Portugal, Sweden, Singapore, before settling in Britain. He had stints in two star restaurant Schillinger in Colmar, in three star Marc Meneau in Vezelay, and in two star Hostellerie du Chateau Servin. His travels influenced his recipes, which have features of Mediterranean and Asian cooking mixed with traditional French style. Daniel is enthusiastic about ethically and locally sourcing produce. His food is fresh, light, colourful and full of flavour.
His career has taken him to a multitude of acclaimed restaurants and seen him awarded with various renowned accolades. In 1990 while he was appointed head chef at Knockinaam Lodge in Portpatrick, Scotland, he gained his own Michelin star and won Master Chef of the Year. He later gained another star at Harveys in Bristol and took that to L’Ortolan and then to Cliveden. In 2011, he was awarded the Relais et Chateau Worldwide Rising Chef Trophy and in 2012/2013, Restaurant of the Year. Daniel is a member of the Royal Academy of Culinary Art, the Chaine des Rotisseurs and a judge for The Soil Association Organic Awards.
He has written three cookbooks, French Brasserie Cookbook: The Heart Of French Home Cooking released in 2011, Revolutionary French Cooking released in 2014, French Countryside Cooking: Inspirational Dishes From The Forests, Fields and Shores Of France, released in 2021.
The class menu is true to Daniel’s reputation. We will start with a warming swede and butternut squash soup, topped with caramelized chestnuts that is perfect for dreary winter days. After this, we will move to stuffed guinea fowl with cabbage, chestnuts and truffle, a classic Galmiche recipe that utilizes seasonal ingredients. To finish off, we will create deconstructed poached rhubarb and pistachio crumble, a household favourite with an elegant modern twist.