Gordon Ramsay-trained chef taking food at pubs to another level

Michael Carr had been heading for a career as a professional boxer but in a twist of fate it's his food that's become the knock-out. At the age of 30, the talented chef has worked the gamut of Michelin-starred restaurants before settling in Nottinghamshire to take two country pubs to the next level.

"When I say simple I don't mean it to sound underwhelming or basic but simple in the fact what we try and buy, what we produce and what we serve is amazing. We get the simple or cheaper cuts of meat, things a lot of people don't use so much. We use venison chuck for the pies and it's bringing things down to the basic level to show people actually that can be made gorgeous and tasty.

Michael said: "It's bringing us into that line of that sort of gastro pub but just that simple, beautiful place that people are like 'you must go and eat at The Reindeer, it's absolutely stunning, when the fire's on at night and the locals are in drinking, it's got an atmosphere, it's got a vibe'. General manager Jo Connors said: "All the seats are in the same places. The bar has been moved. It was very dark. It was still my local and I still loved it and have very fond memories here so I'm not slating it.

With it's impressive outdoor area Michael says it's almost like two separate entities. "It's something I have never come across before in my career - it's a venue like no other. The team are really young, they are hungry. Jack , the head chefs has big career aspirations. He wanted to be a professional boxer in his teens, following in the footsteps of his grandfather, a member of the Royal Tank Regiment and super middleweight champion in the Army. Michael was well on the way with a number of professional fights under his belt and sponsorship by Umbro. At 14 he took a job as a pot washer at a pub near his home to earn cash to buy new gloves and training gear.

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