25th February 2018 - 4th March 2018
Michael Wignall’s experience of freshly cooked food and multi-cultural cuisine started at a young age, travelling extensively from the Far East, to the United States and across Europe. Although exposed to a variety of international gastronomy, aspiring to be a top chef was not Michael’s first passion.
Michael produces incredibly complex, technically accomplished dishes. His attention to detail and dedication to the pursuit of perfection in flavour, texture and appearance knows no bounds. His reputation of working with suppliers and producers, ensuring all elements are fresh and sustainable, adds to the faultlessness of his dishes.