Translator and writer on gastronomy, wine and travel.
Mike found the ideal career to indulge his passion for good food, wines and travel by flying the world as crew with British Airways for many years. During his layovers he would visit wineries and try out local restaurants from California to Cape Town, China to Chile. Latterly, he worked alongside Anton Mossiman and Michel Roux developing the First class in-flight menus and with Hugh Johnson, Michael Broadbent and Jancis Robinson selecting the fine wines served on board.
Having retired to the Basque region where he is not far from the bodegas of Navarre and Rioja, the chateaux of Bordeaux and the restaurants and bars of San Sebastian, he spends his days rearing chickens, ducks and rabbits. He translates the menus for Andoni Luis Aduriz at Mugaritz and translated chef Álex Múgica’s prize-winning cookery book “Then & Now, The Cookery of Navarre”. He is married with one daughter.