M, houses two restaurants M GRILL & M RAW, a destination cocktail bar, a wine tasting room, a secret den and multiple events spaces.
In December 2014, Martin Williams opened the multifaceted venue M in Threadneedle Street. Shortlisted for ‘Best New Opening 2014’ in the BMW Square Meal Awards and a finalist for ‘Best New Restaurant’ in the upcoming Harpers Awards 2015; the venue and it’s M RAW and M GRILL restaurants have received outstanding critical and public acclaim.
December 5th 2015 saw the opening of M Victoria Street; a multifaceted venue housing a Grill Dining Room, Raw Bar, both Public and Private Members Bars, private dining and event spaces, wine tasting room, all of which one enters via a wine store.
Returning from Melbourne to the London Restaurant Scene and opening M Victoria St is Chef Michael Reid, who trained at both Le Gavroche and Restaurant Gordon Ramsay under the tutelage of celebrated chefs Michel Roux Jr, Simone Zanoni and Mr Ramsay himself. The past two years has seen Michael work closely with celebrity chef Shannon Bennet in his award winning Vue de Monde restaurant and in opening Jardin Tan. All at the same time as working with some of Australia’s finest chefs, including George Calombaris and Peter Gilmore. He also cooked alongside Heston Blumenthal at The Skinny Duck, Melbourne.
Mike’s passion for gastronomy began in his earliest years, but he didn’t commence his professional career until 2001, when he spent all of his free time learning the ropes at Truffles of Southsea brasserie whilst studying for his BA in Business & Marketing at the University of Portsmouth. Upon graduating, it was clearly apparent that his vocation lie in the culinary arts, so he headed for the bright lights of London, where his illustrious career as a chef took wing. It wasn’t long after he secured an apprenticeship at The In & Out club in St James that Mike began working in the kitchens of the Royal Air Force Club.
Following this, he trained in two of London’s definitive fine dining restaurants. It was a period of his workplace education that was deeply formative, inculcating him with sound fundamentals and savvy intuition. These were Le Gavroche and Restaurant Gordon Ramsay, where his skills were honed under the tutelage of celebrated chefs Michel Roux Jr, Simone Zanoni and Mr Ramsay himself.
In April 2007, Mike’s career leapt forward as he joined the team at Gaucho restaurants, swiftly earning himself a position as Head Chef. He ran both the Richmond and O2 sites before receiving a promotion to the Executive Chef position for the entire Gaucho Group. In his day-to-day, he was responsible for overseeing all food aspects of the business, running the gamut from menu development to training and recruitment to overseeing the entirety of Gaucho’s notorious events. From 2011, he additionally developed and supervised the burgeoning CAU restaurant franchise.
In 2013, Mike left London to rattle the pans in Australia’s thriving restaurant scene, spending six months undertaking stages at a number of Melbourne’s most celebrated restaurants. These included a stint working with world class chef Ben Shewry in Attica, which in 2015 was ranked number 32 of The World’s 50 Best Restaurants. He then worked in Andrew Macdonald’s 2 Hat restaurant Cutler and Co, which offered him deep insight into Modern Australian cuisine and its many Asian influences.
Mike was first introduced to Shannon Bennet at the ATP World Tour tennis tournament. They began discussing their work in the kitchens, immediately developing mutual respect for one another. Soon after, Mike started work with Shannon, and had the opportunity to become friends and cook for some of Australia's finest chefs, including George Calombaris, Curtis Stone and Peter Gilmore. He cooked alongside Heston Blumenthal at The Skinny Duck, a charity event for FareShare Australia which raised funds for disadvantaged children.
2014 was a bumper year for Mike, in which he opened two restaurants on either side of the globe. In Melbourne, Mike worked with closely with celebrity chef Shannon Bennet and his Vue de Monde Group to open Jardin Tan. He played an instrumental role in developing the unique French Vietnamese concept.
In September 2014, Mike returned to the United Kingdom to open one of London’s most interesting restaurants of the year – M.
In September 2015, Mike returned full time to London to open the second M in Victoria St and write his first cook book due to be released In March 2016.
|What could you not live without in the kitchen?||Vitamix|
|What's the most important thing to consider when designing a kitchen?||The flow of service, to ensure, to design with the egonomics of execution and productivity of your team in mind|
|Which kitchen appliance manufacturer supplies your kitchen?||Varies from Miele, Blue Steal, rational etc|
|If you had to choose a last meal, what would it be?||Johnnie Walker Blue/ Buffalo Wings|