"I missed cooking": Chef Mike Jennings on why he loves running someone else's kitchen

29-Aug-2016 - Last updated on 04-Jul-2017 at 15:03 GMT

Mike Jennings is back in the kitchen and taking on the challenge of taking Prestbury restaurant Bacchus 'to the next level'

North West chef Mike Jennings has returned to the kitchen as head chef of Bacchus restaurant in Prestbury following the closure of his Manchester restaurant Grenache.

Jennings, who took over the ownership of Grenache in July 2014, was forced to close the restaurant in April after he was unable to rectify 'serious building issues'.

However, his heartbreak at closing the business he'd built up was short-lived after he secured his current role at Bacchus last month, allowing him the chance to 'truly express' himself again through his food without having to focus on all the other aspects involved with running a business.

"I have total respect for any restaurateur, it’s the hardest job I have ever done, but to be totally honest I missed being in the kitchen all the time," he said.

"When you are the owner you have to spread yourself so thin to keep an eye on everything, now I can cook and truly express myself on the plate which reignites the passion."

Next level

The 60-cover restaurant, owned by Jon Rebecchi, was already 'extremely busy' when Jennings joined, but he has been challenged by his boss to 'take it to the next level'.

He said: "I have a great team with me in the kitchen who are all excited about the new challenge. Who knows maybe some accolades would be a great personal achievement.

"My personal aim is to give customers an amazing meal from bread to petits fours. As long as the customers are happy, then I’m doing a good job.

"I have designed the menu sticking to my personal belief of using the best locally sourced ingredients and using classic cooking techniques with no gadgets or gimmicks."

Jennings said he hoped the restaurant, located in a village occupied by a number of footballers, including Wayne Rooney, would continue to see repeat business with the aim of becoming 'the best restaurant in the North West'.

He said he believed the secret to a restaurant's success was providing 'consistency and value for money'.

"What’s the point in charging a fortune for a customer to turn up once and never come back? I’ve always said I want to know the people I cook for," he said.