Michel works as head chef at The New Inn Baschurch as well as a the British Bread Company and as Private Chef in Shropshire. He regularly teaches at Perrys Field to Fork Artisan Butchery and Cookery School in Eccelshall and is flying the flag for the local and national British produce.
An Ambassador for Shropshire Producers, Michel’s strong belief is using local produce, working with the finest local ingredients of game, seafood, lamb, beef and dairy-products.
You can see Chef Michel Nijsten at the James Du Pavey Food Theatre demonstrating between 10am and 4pm.
After his Chef’s training, Michel worked in ‘Hostellerie de Hamert,’ a prestigious Michelin Starred Hotel in Wellerlooi, working alongside the great late Chef Herman van Ham. In 1985, Herman suggested Michel go to the UK to gain wider experience and that was the start of a fantastic 7 years in London, working at The Savoy Hotel, Meridien Hotel, the Hilton Parklane to name a few. Then followed Scotland, where Michel began his quest for using the finest locally sourced foods throughout his menu’s. Then from the upmost north – down to Devon where he spent a number of years heading up the kitchen at Torquay’s luxury fine-dining establishment ‘The Grand Hotel.’ His journey then brought him and his family to Shropshire, as Executive Head Chef at ‘The Albright Hussey Manor’ near Shrewsbury where he was at the helm for many years. One of the highlights during his time there was being asked to do a ‘Farm to Fork’ Speech for British Food Fortnight in Westminster Hall London, meeting HRH Camilla Duchess of Cornwall – putting Shropshire finest foods on the map.