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As he gears up to open Rhodes W1 Restaurant, Gary Rhodes talks to Gaby Huddart about his ambitious goals for the venture and why he's looking to French cookery for inspiration
When Gary Rhodes graduated from Thanet Technical College 28 years ago, he never dreamed he would achieve so much. During his career he has headed the kitchens of five Michelin-starred restaurants. He has written 17 cookery books and has enjoyed regular appearances on the small screen for 20 years. Even the Queen recognised the chefs importance to the nation, when she awarded him an OBE in late 2006.
More than enough accomplishments to leave Rhodes heartily content, one would think. And yet, during our interview, it quickly becomes clear that he is ambitious for still more. As he prepares for the opening of his latest venture as a consultant to Restaurant Associates - Rhodes W1 Restaurant in London's Cumberland hotel, which is set to open for business on 18 May - Rhodes is evidently driven by the desire for still greater accolades.
While he doesn't specifically state he's out for two or the ultimate three Michelin stars at the restaurant, it is unmistakable from what he says that this is his aim. "I want to take this restaurant to a level I haven't done before," he says. "I would like to reach the level of Le Manoir aux Quat'Saisons, what Michel Roux Jnr is doing at Le Gavroche and what Gordon [Ramsay] is doing.
"I really want the Michelin inspectors to come here and recognise that it's more refined than anything I've done in the past."
Ambitious goals indeed, but more than a flight of fancy, argues Rhodes, who goes on to explain how the restaurant will achieve more sophistication than previous ventures. "For a start, it's small. We have just 45 seats here, so we can obviously put more work into the dishes than at a 100-cover restaurant," he says. Rhodes W1's sister restaurant, Rhodes W1 Brasserie, is also housed in the Cumberland hotel.
Moreover, with the restaurant opening five days a week, Tuesday to Saturday, the same kitchen brigade will work at every service, ensuring complete consistency of product, Rhodes says. "And absolutely everything will be cooked from scratch every...