Daniel Clifford

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Daniel Clifford is a TV chef best known for his work at the two Michelin star restaurant Midsummer House. He was one of the winners of the 2012 and 2013 series of the Great British Menu.

Daniel’s first job was as a commis chef at the Howfield Manor Hotel in his home town of Canterbury. Then he moved in 1992 to become the first commis chef at The Bell Inn in Aston Clinton, and became a demi-chef de partie at Marco Pierre White’s Box Tree through 1993.

Own Restaurant

Daniel Clifford worked as senior sous chef at Rascasse in Leeds until being named head chef of his restaurant Midsummer House in 1998.

Midsummer House was the only new restaurant to earn a second Michelin star in 2005. It was one of eleven restaurants in the UK and Ireland to be at that level of the Michelin Guide.

He opened a gastropub called “The Headley” in Great Warley, Essex, in May 2007.

Great British Menu

His main course of chicken and a sweetcorn egg accompanied by spinach with bacon and peas was the winning main course for the banquet in the 2012 series of the Great British Menu.

Daniel sees his television work as a good source of publicity, but prefers to concentrate on his kitchen work.

Daniel credits Heston Blumenthal and Ferran Adrià as influences, and experiments with molecular gastronomy.

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