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Chef Stéphane Borie may be French, he may have worked with the great Raymond Blanc and Michel Roux Snr, he may have a Michelin star, but he’s one of us.

 

Ask him to name a great taste from his childhood and he won’t come up with something fancy. He’ll talk passionately about his auntie’s prune jam spread on fresh bread.

 

He still likes to keep it simple and local, it’s the Mid Wales way - from the moment he came to The Checkers restaurant in Montgomery in 2011, he fit right in. Just seven months later, the Michelin inspectors gave him the nod.

 

We’d like to take a little bit of credit, after all our abundant countryside does provide most of his ingredients.

 

It’s the same story at the much-garlanded Carlton Riverside Restaurant at Llanwrtyd Wells, where chef Mary Ann Gilchrist sources all her meat from Welsh farms and all her fish and shellfish from the west Wales coast.

 

At Talgarth Mill café, they go one step further. They bake deliciously crusty bread made from their very own flour. It doesn’t get more local than that.

 

Mid Wales is more slow food than fast food, but even Stéphane Borie has a weakness for the occasional pizza. So we do all the usual curries, stir fries, burgers and kebabs if you’re in the mood for a guilty pleasure.

 

And in Hennighan’s Top Shop at Machynlleth we have the best chippy in Wales, according to the National Fish and Chip Awards 2014.

Food My Way

 

“The key to success is that I love what I do – but the love of cooking has to come from within. My food is simple, there are no gimmicks. I just present the best ingredients in the best form.”

Stéphane Borie, chef