The standard of paddock cuisine is something we regularly rave about here at F1-SD, but only one team can claim there’s a celebrity in the kitchen: Step forward Williams and two-star chef Michael Caines MBE.
As well as being executive chef of Gidleigh Park in Devon, Caines has appeared on many TV cookery shows. Ahead of earning his coveted second-star from Michelin, in 1999, Michael lost his right (and preferred) hand in a car crash which, of course, would be a career-ending tragedy for most chefs and, therefore, a strong sign of unflinching determination.
Caines is a huge F1 fan and, in return for a pass to a handful of races each year (at which he works), he supplies recipes and consults on the menus throughout the season. He’s here at Silverstone this weekend and last night cooked up a four-course feast for a small group of us, guests of luxury leather goods maker Dom Reilly.
Founder (and ex Williams man) Dominic Reilly and Caines are old chums, and so in addition to his ambassadorial role at Williams (a team that’s never let disability get in the way either) he’s become an investor in this exciting new brand, currently selling online and through Selfridges. The range combines F1-derived thinking (Patrick Head has played a role in the design process) with impeccable taste. Read our accessories review here.
Last night’s menu:
Scallop and tuna ceviche with citrus vinaigrettes
Wild line caught sea bass with saffron potatoes, fennel, mussels and a bouillabaise sauce
Beef fillet with braised ox cheeks, shallot and horseradish confit, celeriac puree and roasted shallots
Raspberry mousse with pistachio cream and raspberry sorbet
Technically, Silverstone is Williams’ 599th race but they’ve chosen to throw their 600th celebrations here, conveniently at the same time as announcing a new partner – another luxe-minded Dom – Dom Perignon. Brilliant. Let the popping commence.