Michel Nijsten
Born in Maastricht, Holland, the culinary capital of Limburg, Michel has worked in many well-known kitchens including Michelin starred Hostellerie De Hamert, before moving to the UK in 1985 and working in The Savoy Hotel, Meridian Hotel and the Hilton Park Lane. Michel has worked in many of the top kitchens in London, worked in Scotland and Devon and moved 20 years ago to Shropshire where he began his mission for using the finest locally sourced produce.
From the far North he made his way down to Devon where he spent many years heading up the kitchen at Torquay’s luxury fine-dining establishment The Grand Hotel. His culinary journey finally brought him to Shropshire, where he has more recently worked as executive head chef at the Albright Hussey Manor Hotel where he achieved and maintained 2AA Rosettes for nine consecutive years and now Chef at The New Inn in Baschurch.
Michel’s credentials are without question, but it’s his strong belief in using local produce, the shorter the distance from field to fork the better, that makes us a perfect match. He shares our passion for supporting local farms and preserving our heritage and open spaces, as well as helping the environment. Michel has invested time in forging new links with local producers, multiple colleges and local hospitality infrastructure. Working with people for people and passing on basic knowledge.
A few years ago, he reignited his passion for sourdough bread and started his micro-bakery, British Bread, specialising in sourdough breads. This venture is his ode to traditional baking, with every loaf born from flour supplied by ecologically mindful and organic sources. His aim goes beyond simply baking bread; it’s about sustaining a better life and community.
Join Michel at one of his fine dining cooking or his bread classes and you won’t fail to be immersed in his quest for food provenance and learn many of his culinary and baking techniques!