Miguel Tenreiro is the headchef/manager at the beautiful Porlock Weir Hotel.

We asked him a few questions:

What’s the most bizarre food combination you’ve ever tried, and did it surprisingly work?
Braai (south african for bbq) porcupine and pineapple kebabs – and yes, it worked!

If you could only cook with five ingredients for the rest of your life, what would they be?
Pork, oranges, garlic, chillies and maize meal.

Have you ever had a dish completely flop? What happened, and what did you learn from it?
To many to mention and you always learn from your mistakes.

If you could cook a meal for any historical figure, who would it be and what would you prepare for them?
Peter Capstick and I would cook him a traditional game potjie (south african stew cooked in a cast iron pot over fire) in the African bush and listen to all his hunting stories.

What’s the weirdest request you’ve ever received from a customer, and did you make it?
To blend up one of our main courses as they could only eat pureed food, and yes I did it.

If your cooking style was a music genre, what would it be and why?
Country. I love cooking over open fire and love the atmosphere it creates while having a drink with friends and family.

What’s the one kitchen tool you can’t live without, and what’s the weirdest kitchen gadget you’ve ever tried?
Sharp Knive
Weirdest tool : pottery wheel and I still use it for icing cakes, decorating plates even putting meringues on my baked alaskas.

What’s the craziest food trend you’ve seen recently, and do you secretly love or hate it?
The Argentinian style Asado where they cook whole shortribs of beef and lamb over open fire, and yes I love it!!

If you could open a restaurant anywhere in the world, where would it be, and what would the concept be like?
It would be in Gordans Bay South Africa and it would be cooking seafood and meat over open fire without any menus. You eat what is available on the market that day !

Can you tell us about your culinary journey and what inspired you to become a chef?
Culinary journey started when I was a young boy cooking alongside my gran and mom learning as much as I could and that set me up for becoming a chef.

What’s the biggest challenge you’ve faced in your career, and how did you overcome it?
Opening a hotel from scratch.
The support from my wife Michell helped me overcome the challenges and she has been a great support in managing it.

How do you ensure consistency and quality in every dish that leaves your kitchen?
Training is key in that department. If you don’t spend time training staff they won’t know what standards you food needs to be kept at .

Can you describe a time when you had to innovate due to limited resources or a tight budget?
All the time with the rise in cost of ingredients we can’t afford to take your eyes off the ball.

What do you think is the most important skill for a chef to have, and why?
Time management and listening are two key skills yo have.
Believe me if you always on time and you listen it will help you with your progress in any kitchen.

How do you handle feedback, both from customers and your team?
You need to remember that not everyone likes what you like and that palates differ. You need to take it in and sometimes it helps with improving dishes !