Chef of the Month
Mike Hylton, together
with his wife Maureen, is the inspiration behind the
concept and naming of M & M’s
Caribbean Spice in Old Trafford. Celebrating
their 10th birthday this Summer, M & M’s is recognised
locally for its authentic and quality Caribbean
cuisine but also attracts celebrities and customers
from as far as Bolton, Liverpool, Hale and Didsbury.
It’s warm and friendly atmosphere has helped to
establish it as one of the longest standing Caribbean
cafes and takeaways in Manchester.
Q What inspired you to be
a chef?
Mike’s passion for cooking started at an early age in
Jamaica where he enjoyed helping his gran prepare
meals, picking up her culinary tips and recipes along
the way. He was also introduced to the importance of
using the freshest ingredients and locally sourced
produce straight from the garden.
Although he was the only boy in his secondary school
to choose Home Economics as an option in the third
year and got teased for it, that didn’t deter him from
outshining the girls! He also cashed in on his
entrepreneurial skills by selling the fruits of his
labours in the cooking lessons to his fellow school
mates. Following his pioneering success, other boys
began to sign up for Home Economics – whether because
of the potential to earn some extra cash, the ratio of
boys to girls or because of a genuine love of cooking
was another matter!
Mike went on to become a qualified chef, cooking for a
number of dignitaries and celebrities such as the
Queen, Princesses Ann and Margaret, Pavorotti and
Manchester United stars to name but a few in the
course of his 30 year career.
Although on the back burner for some time, the impetus
for setting up on his own came after a period of
intense pressure when he decided if he was going to
have that kind of pressure, it might as well be for
his own business. He attended a business start up
course by the local Business Link organisation and as
they say, the rest is history!
Q What did you find the
hardest skill to learn?
In terms of technical skills, it has to be boning out
meat – I had quite a few roastings off the chef whilst
learning! There is also the skill of learning to deal
with the pressure in providing an a la carte service
and getting everything done to in time and sequence –
there were always quite a few fraught moments in the
kitchen and between front of house and the kitchen!
Q Who cooks at home?
My wife - because she is a great cook and lets me off
the hook at home although I will do my share when we
are cooking for a lot of friends and relatives. |
Q What ingredient(s) couldn’t
you live without?
There are so many but if I had to choose one it would
be Scotch Bonnet Pepper, it has a unique flavour and
gives that Jamaican Taste – but you really have to
know how to use it as its very HOT!
Q Is there any food you won’t
eat and why?
I personally don’t like meat that is underdone but am
happy to cook meat for others to their particular
taste (except of course those meats that need to be
cooked through!).
Q If you had to eat the same
meal for the rest of your life what would it be?
Fish, there are a fantastic variety of flavours and
textures.
Q What piece of kitchen
equipment did you really want then never use once
you’d bought?
There’s nothing that springs to mind but a piece of
equipment I couldn’t do without would have to be a
proper industrial food mixer.
Q Favourite school dinner?
Puddings! I used to swap my dinners for puddings ….
Q Who would you most like to
cook a meal for?
My dream guest list would include the United greats
Bobby Charlton and players from his era with Alex
Fergusson and current grats such as Steve Bruce, Mark
Hughes, Roy Kean, Paul Hints plus the current squad.
One of the first black players for Manchester United,
Remi Mosses, still eats at M&M’s now. My first job at
Oscars on Cooper Street in Manchester was owned by the
late George Best, I used to make steak sandwiches for
him several times a week ,
Q If you weren’t a chef, what
would you have been?
A musician. Although I have had some success in the
past and played in bands as a drummer, I never got to
the level I would have liked. I still keep close to
music though and do some DJing in my spare time. With
a well established outside catering service and a
refurbishment and extension of M & M’s on the cards,
we don’t think Mike has got a lot of that at the
moment!
To find out more about what’s on the menu at M &
M’s, visit
www.mandmscaribbeanspice.com
Mike’s recipe:
Saltfish & Ackee - Jamaica’s national dish |
