A broad range of experience in some of the top kitchens in the UK and France along with hefty doses of innovation, dedication and originality have led Daniel Clifford’s style – tempering advanced kitchen science and presentation techniques with classic French influences and a sturdy reliance on the best local ingredients – to be widely praised. He has won significant acclaim for his work at Midsummer House in Cambridge and has followed this up with memorable appearances on The Great British Menu.

Following a move from a university kitchen to stints with Jean Bardet and Marco Pierre White, he spent time at Howfield Manor Hotel and Restaurant, The Bell Inn, and Box Tree. A revelation came following visits to The Fat Duck and Bras. Utilising some of the more unexpected combinations of flavour and styles of preparation that he discovered there, he opened Midsummer House to high acclaim and very quickly won the attention of the Michelin inspectors. The restaurant won one star in 2002 and another in 2005.

Clifford looks towards French technique and focuses on local and seasonal produce.

Innovations like the Pacojet and sous-vide cooking are in his repertoire, but taste comes first – with his recipes emphasising seasonal combinations such as mackerel and pickled cucumber with ingredients like caviar, bourbon and lime.

Asked what defines him as a chef, Clifford answers, 'For me, the taste is the most important thing. Presentation has always come into it but it’s got to taste nice in your mouth first.'

Guardian critic Matthew Norman commented, '[Midsummer House] is an extremely well run and likable restaurant presided over by an inventive, gifted chef driven by the desire to please punters rather than inspectors'. Furthermore, Square Meal compliments Clifford’s ‘sure touch and keen eye for quality ingredients [that] have kept things spanking-fresh’.

Daniel Clifford competed on Great British Menu 2012 and won the main course with a perfect-10 chicken dish. He has contributed 15 recipes to the first Great British Chefs app including a chicken wings with Reblochon pomme puree that is an early version of chicken perfection, and these wonderfully simple cheese scones.

Awards

The AA culinary accolade
Four rosettes

The Michelin Guide
Two Michelin Stars

Sunday Times Food List 2012
Best Restaurant in the East of England
Ranked 7th Best Restaurant in UK

The AA
Four AA Rosettes

 

Press

The Guardian - Midsummer House review

The Telegraph - Foraging for Ingredients

Feature in Big Hospitality

Interview in The Staff Canteen

Interview in Fine Dining Guide

Interview in The Good Food Guide

 

Books
The Good Food Guide Recipes
The Good Food Guide Recipes
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Restaurants
Midsummer House
Midsummer House Situated in a smart city villa in Cambridge, with an intimate and classically decked-out dining room, Midsummer House provides a corner of seclusion among the teeming cloisters. Featuring a private dining room overlooking the river Cam and boasting two Michelin stars for its cuisine, the restaurant – and chef Daniel Clifford – has become one of the area’s most highly-praised culinary destinations.

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Daniel Clifford Recipes - See All


Daniel Clifford on Twitter

Daniel Clifford

@Midsummerchef

11 hrs

RT @jeanlucbenazet: Nice! Sunset in @Kings_College http://t.co/uq0iUHFoOz

Daniel Clifford

@Midsummerchef

16 hrs

RT @Midsummerhouse: Another tough day at Midsummer for the Clifford boys... http://t.co/kG1dSqQKxm

Daniel Clifford

@Midsummerchef

21 hrs

@justcookit @Midsummerhouse I am sure after the meal I had their they should be very happy mate

Daniel Clifford

@Midsummerchef

22 hrs

@lhwestern @western917 you can say hello to mr http://t.co/7CxAa7XSLF