Daniel Clifford (chef)
Daniel Clifford | |
|---|---|
| Born | August 6, 1973 Canterbury, Kent, England |
| Occupation | Chef |
| Known for | Two Michelin star restaurant Midsummer House; winner of BBC Great British Menu 2012 and 2013 |
| Notable work | Midsummer House, The Flitch of Bacon (chef patron) |
Daniel Clifford (born 6 August 1973) is a distinguished English chef best known for his two Michelin star establishment, Midsummer House. He secured victories in the BBC Great British Menu competitions of 2012 and 2013. Clifford served as chef patron at The Flitch of Bacon, a gastro pub located in Little Dunmow, Essex, which maintained one Michelin star under his leadership from 2018 until 2021. He is married to Alice Clifford and is a father to five daughters and two stepsons.
Early life
Born in Canterbury, Kent, Daniel Clifford is the son of Tony and Denise Clifford. His education took place at Canterbury High School.
Career
Clifford’s culinary journey began in 1989 when he started as a commis chef at Howfield Manor Hotel in Canterbury. He advanced through various positions including first commis chef at The Bell Inn, demi-chef de partie at Marco Pierre White's Box Tree, chef de partie at Millers in Harrogate, sous chef at Provence Restaurant in Hordle, and chef de partie at Jean Bardet Restaurant in Tours. In 1996, he was promoted to senior sous chef at Rascasse in Leeds before taking on the role of head chef at Midsummer House in 1998.
In 2005, Clifford achieved his second Michelin star for Midsummer House, placing it among only eleven restaurants across the UK and Ireland with two stars that year. He launched The Headley gastropub in Great Warley, Essex, in May 2007, acting as its chef patron while appointing Scott Wade as head chef to oversee daily kitchen operations.
Clifford’s winning dish on the 2012 Great British Menu—a chicken main course featuring sweetcorn egg, spinach, bacon, and peas—significantly enhanced his reputation. While he acknowledges the promotional benefits of television appearances, he emphasizes that his primary focus remains on culinary craftsmanship. During the summer of 2012, he was one of several chefs showcased at The Cube pop-up restaurant on London’s South Bank.
On 5 October 2015, Clifford was honored with the Chefs Chef of the Year award by the AA for his role in elevating Midsummer House’s national standing and inspiring chefs across various skill levels.
In 2020, Clifford altered Midsummer House’s menu by eliminating most plant-based dishes except those catering to specific dietary requirements, aiming to streamline kitchen workflow and enhance dish quality.
In 2021, he co-hosted an episode of The Staff Canteen's Grilled podcast. Joined by fellow Michelin-starred chef Michael Smith from Loch Bay Restaurant, they discussed pricing strategies within fine dining, focusing on ingredient costs and labor expenses. Clifford openly criticized the steep prices at Salt Bae’s London venue Nusr-Et as unjustified and referred to Nusret Gökçe disparagingly as 'Mickey Mouse.'
Influences
Clifford acknowledges Heston Blumenthal and Ferran Adrià as significant inspirations, incorporating elements of molecular gastronomy into his cooking style. This approach led to his restaurant Midsummer House being dubbed "The Fat Duckling," a nod to Blumenthal’s renowned The Fat Duck. Additionally, foraging for ingredients forms an integral part of his culinary philosophy.
His tenure in France working alongside chef Jean Bardet underscored the critical importance of premium ingredients and transformed his views on foie gras.