Grandad’s delicious home-made lemon meringue pie is a childhood memory that Michael Edgar, the executive chef of Regina’s Bar & Restaurant, Birmingham says he will always cherish
Tell us about your cooking?
I’m a chef whose cooking is rooted in French and Mediterranean influences, with a philosophy centred on simplicity, balance and respect for ingredients. I believe that great cooking should allow the natural flavours of quality ingredients to take centre stage on the plate.
How did you become a chef?
I trained at Redditch College, where I developed the foundations of my culinary craft. A defining influence on my career came from Andy Waters, who took me under his wing and mentored me into the chef I am today. Under Andy’s guidance, I refined my technique, discipline and understanding of flavour. Food has always been deeply personal to me. My love for cooking started in childhood with my grandparents. One of my earliest memories is my grandfather Rex’s lemon meringue pie – a dish I still remember fondly even though I lost him at a young age. My other grandfather Jim encouraged my curiosity in the kitchen, letting me help cook meals and eventually trusting me to use a knife for the first time. Those small moments sparked a passion that grew into a life-long career.
What was your favourite food as a kid?
As a child, my favourite meal was a traditional roast dinner, a classic British dish that still represents comfort and nostalgia for me today.
What do you eat at home?
At home, I prefer simple, fresh food that reflects my cooking philosophy. My go-to meals are usually pasta dishes, salads, grilled chicken and seasonal vegetables – dishes that celebrate natural flavours without unnecessary complexity.
Who’s the best chef in the world, and the best in Brum?
When it comes to culinary inspiration, I regard Marco Pierre White as the greatest chef in the world. As the first British chef to achieve three Michelin stars, he helped elevate British cuisine on the global stage through his creativity, bold flavours and iconic presentation. Closer to home, I believe Birmingham has some of the UK’s most exciting culinary talent. In my opinion stand-out chefs in the city include Luke Tipping, Aktar Islam and Glynn Purnell, all of whom have played a significant role in shaping the region’s reputation for exceptional food.
What’s the most unusual thing you’ve eaten?
I’m an adventurous eater and enjoy exploring new cuisines and ingredients whenever I can. One of the most unusual foods I’ve tried is alligator, which reflects my curiosity and willingness to experience new flavours. That said, there are still a couple of ingredients I prefer to avoid – parsnips and sprouts.
Share a cooking tip
My advice for both aspiring chefs and home cooks is simple… always let the ingredients be the star of the plate.
If you weren’t a chef what would you be?
Although cooking has always been my clear path, I believe that if I had chosen another career it would have been something equally hands-on and practical. Creativity, craftsmanship and working with my hands have always been important to me.