Michael Carr had been heading for a career as a professional boxer but in a twist of fate it's his food that's become the knock-out. At the age of 30, the talented chef has worked the gamut of Michelin-starred restaurants before settling in Nottinghamshire to take two country pubs to the next level.
Ten years ago he was plunged into the fast-paced, high pressure world of cooking at Gordon Ramsay's London restaurant at five-star hotel Claridge's, rising through the ranks to become the company's youngest ever sous chef. Stints at Petrus, Royal Hospital Road, Maze and helping to open the celebrity chef's Bread Street Kitchen Dubai drove him further on the path to success.
More recently Michael was overseeing London's Sky Garden, which attracts 900 diners a day to the skyscraper's 37th floor fine dining eatery Fenchurch, a brasserie and two other restaurants. But this isn't a chef with his head in the clouds - he's grounded, ambitious and determined to give Nottinghamshire food lovers an experience to remember at the Old Vol in Caythorpe and The Reindeer in Hoveringham.
