From starting as a pot wash at 14 to representing Great Britain on the international stage, Ashridge House Sous Chef Michael Short has built an impressive culinary career
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In this interview, he shares the passion that drives him, the dishes that connect him to his roots, and the guiding principles that shape his cooking. What inspired you to become a chef, and when did you know it was your passion?
I started in kitchens at 14 in the local village I grew up in, I started as a pot wash and worked my way around the kitchen.
Can you share a memorable moment from your culinary journey that made you proud to be a chef?
I placed first or second in several individual and team competitions during college, including a second-place finish in the 'Best Chefs in Europe' competition. I also had the honour of representing Great Britain in a cooking and service competition in Austria.
What is your favourite dish to cook, and why does it hold a special place for you?
Ham, egg, and chips with sliced tomatoes and curried baked beans—my nan used to make it for me every week. My other nan made homemade gravy sandwiches.
Are there any particular ingredients you love working with, and why?
I love using my knowledge of spices to create both familiar dishes and ones I've tasted but never cooked before.
What are your top rules to live by when it comes to cooking?
Preparation is key. Work clean
How do you approach creating a new dish or menu?
I like to focus on what's in season, often bringing ideas from my dreams to the plate. I also enjoy discussing concepts with my peers.
Do you have a favourite kitchen gadget or tool that you can't live without?
My knives—I’ve had them for over 20 years, ever since I became a Chef.
What’s a cooking myth you think people should stop believing?
Hot oil for Yorkshire pudding. Always add salt last when cooking eggs.
Who is your culinary role model, and how have they influenced your style?
Chefs like Gary Rhodes and John Burton-Race have been significant influences. I remember reading Gary Rhodes' recipes as a child, and I still often turn to his book British Classics for inspiration. I had the opportunity to work with John Burton-Race at the New Angel for three years, which was a real education. I learned so much, and during that time, we achieved the accolade of the best restaurant in the country while maintaining a Michelin star.
Before COVID, I spent 15 years working in the city, including as part of the leadership team running some of the top restaurants, such as 1 Lombard Street, which held a Michelin star. I then moved on to be part of the development team, opening standout venues from the Sky Garden at 20 Fenchurch to a Scandinavian restaurant at Borough Market. It’s been quite an adventure.
What would be your advice for aspiring Chefs who are just starting their careers?
Don't be afraid of hard work, always ask questions, and make sure to write everything down.