Mike Robinson

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

. Mike bought this pub early in 2005. It was his local family boozer, where he enjoyed his first ever pint! Now, it's a gastropub serving up game and other locally-sourced country fare.

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.

Books
Wild Flavours: Real Produce, Real Food, Real Cooking, Cassell Illustrated, 2005

Mike Robinson

Mike Robinson's Recipes



 
Seared Roebuck with Mash and Bourguignon Style Sauce
Seared Roebuck with Mash and Bourguignon Style Sauce on Heaven's Kitchen At Large

Mike Robinson's tasty venison cooked with bacon, onions and red wine is served with buttery mashed potatoes for an enjoyable main meal

Avg user rating: 4 out of 5 stars



easy

Total time
1 hr 10 min

Partridge Pot Roasted with Thyme, Hay and Cider
Partridge Pot Roasted with Thyme, Hay and Cider on Heaven's Kitchen At Large

Mike Robinson's intriguing cooking method seals in all the fabulous flavours of this appetising main course

Avg user rating: 3 out of 5 stars



easy

Total time
50 min

Raclette
Raclette on Market Kitchen

Warm up and get cosy indoors with this classic winter dish from Mike Robinson based on melting Swiss mountain cheese

Avg user rating: 3 out of 5 stars



easy

Total time
10 min

Proper 'Old Fashioned' Pork Pie
Proper 'Old Fashioned' Pork Pie on Heaven's Kitchen At Large

This appetising traditional pork pie from Mike Robinson and Alan Haywood combines juicy pork and bacon in crisp golden pastry

Avg user rating: 3 out of 5 stars



intermediate

Total time
1 hr 50 min

Tilapia fish cakes
Tilapia fish cakes

These fabulous fish cakes from Mike Robinson have a hint of spice and a crisp cornmeal crust

Avg user rating: 4 out of 5 stars



easy

Total time
35 min

Mikes traditional mulled wine
Mikes traditional mulled wine

Fragrant spices and citrus fruit make Mike Robinson's mulled wine a deliciously flavourful winter drink

Avg user rating: 3 out of 5 stars



intermediate

Total time
25 min

Apricot and nectarine strudel
Apricot and nectarine strudel on Market Kitchen

Sugar roasted fruit and toasted hazelnuts make a fabulous filling for sweet crisp strudel in this dynamite dessert from Mike Robinson

Avg user rating: 2 out of 5 stars



intermediate

Total time
1 hr 25 min

Arbroath smokie pâté with instant oatcakes
Arbroath smokie pâté with instant oatcakes

Quick-to-make oatcakes and a fabulous fish pâté combine beautifully in this speedy but special recipe from Mike Robinson

Avg user rating: 4 out of 5 stars



easy

Total time
30 min

Baby Peppers Stuffed with Lemon Thyme and Parmesan Risotto
Baby Peppers Stuffed with Lemon Thyme and Parmesan Risotto

Roast baby peppers, brimming with a lip-smacking lemony risotto make a special dinner party starter or buffet dish from Mike Robinson

Avg user rating: 3 out of 5 stars



easy

Total time
1 hr 10 min

Bacon-Wrapped Sandgrouse Breast
Bacon-Wrapped Sandgrouse Breast

A cloak of crispy bacon keeps the game breasts moist and mouth-watering in this easy but effective recipe from Mike Robinson


easy

Total time
15 min