Simon Haigh cut his teeth at the famed Le Manoir aux Quat’Saisons, working with Raymond Blanc, whom he cites as a key inspiration to this day, saying, ‘[Le Manoir] really opened my eyes to a whole new world.’
He won his first Michelin star as head chef at Scotland’s Inverlochy Castle, where he worked from 1993 until 2001.
Simon features prominently in Great British Chefs and amongst his recipes, of which we have many favourites this is one of them, Venison loin and bolognese. The full recipe can be seen here, enjoy.