Mike Robinson discovered his passion for homely French cuisine when mountain-climbing in the French Alps as a student. Now he regularly brings his simple, rustic-style of cooking to the screen with his own programmes.
Mike was first spotted while cheffing in Chamonix in 2002, where he was chosen to present Good Food Channel's Chalet Slaves. The series focuses on Savoyard specialities enjoyed by seasonal chalet workers in Chamonix. He then went on to appear in Safari Chef, where he travelled around Africa seeking the best of the continent's cooking.
Since then, Mike has also appeared on BBC 2's Saturday Kitchen, as well as BBC 1's Ready Steady Cook.
Retaining a passion for food both on and off-screen, in spring 2004, he set up Mike Robinson Wild Foods, supplying crayfish to many of London's restaurants and hotels. This company is a real family affair, run by Mike, his wife, his cousin and his parents.
More recently Mike's TV appearances on UKTV - Heaven's Kitchen and Heaven's Garden have centred around the highs and lows of setting up Berkshire pub, The Pot Kiln
The latest series Heaven's Kitchen at Large, follows Mike and his wife Katie as they continue to strive for success. Certainly popular with the locals, the pub needs to start making better returns to compete in the cut-throat restaurant industry. Mike's believes an outside catering business and a cookery school are the answer but has he bitten off more than he can chew?
See our Mike Robinson photo gallery.
Wild Flavours: Real Produce, Real Food, Real Cooking, Cassell Illustrated, 2005