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
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's Recipes
Mike Robinson's intriguing cooking method seals in all the fabulous flavours of this appetising main course
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50 min
Mike Robinson's tasty venison cooked with bacon, onions and red wine is served with buttery mashed potatoes for an enjoyable main meal
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1 hr 10 min
This appetising traditional pork pie from Mike Robinson and Alan Haywood combines juicy pork and bacon in crisp golden pastry
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1 hr 50 min
Fragrant spices and citrus fruit make Mike Robinson's mulled wine a deliciously flavourful winter drink
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25 min
Crisp on the outside and oozing jam on the inside, Mike Robinson's baked roly-poly pudding makes a truly tempting treat.
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55 min
Sugar roasted fruit and toasted hazelnuts make a fabulous filling for sweet crisp strudel in this dynamite dessert from Mike Robinson
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1 hr 25 min
Quick-to-make oatcakes and a fabulous fish pâté combine beautifully in this speedy but special recipe from Mike Robinson
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30 min
Roast baby peppers, brimming with a lip-smacking lemony risotto make a special dinner party starter or buffet dish from Mike Robinson
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1 hr 10 min
A cloak of crispy bacon keeps the game breasts moist and mouth-watering in this easy but effective recipe from Mike Robinson
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15 min
Mike Robinson's innovative boil-in-the bag technique makes a great way to cook moist fish with lots of flavour and little mess
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55 min
