I’ve always loved cooking: at the age of three, ‘our Mam’ used to dig out a heavy, sticky, well-used cookbook and I would spend afternoons baking with her. By the age of five, I had advanced to devising desserts suitable for our family Sunday lunches. A few years on, Saturday nights would be a medley of board games and dinner in the Williams household: my four siblings and I would take turns to cook a family dinner after an evening trying to rule the London property market via Monopoly, or conquering the world playing Risk. People ask where my ambition came from…
The cooking and enjoyment of food played a large part in my childhood and family life. Now, I find few things more exciting than a rare night at home conquering a new recipe for my amazing and beautiful wife Claire, whilst Hudson, our chocolate Labradoodle, lies hopefully by the fridge. I hope this book brings happiness to you in the same way, as you work through Michael’s brilliant recipes.
At the start of my career two of my favourite books were Restaurant by Terence Conran – a book that goes through the design detail behind great restaurants and brands – and Entertain by Ed Baines – a cookbook, which, as the name suggests, proved useful for all manner of entertaining of friends from breakfast to dinner. M: A 24 Hour Cookbook takes inspiration from both: it provides dusk till dawn recipes and also a little coffee table reading, taking you behind the scenes of restaurant life.
Moving to London at eighteen, I fell in love with grande dame restaurants such as Mezzo, Quaglino’s and The Ritz. Throughout the book, you will see that both M venues enjoy a sense of theatricality inspired by these and similar venues, and you will also find notes on the attention to detail that goes into creating the perfect restaurant experience: the quality offering and understated luxury (whether one wants to enjoy a burger and beer, or wagyu and a bottle of Screaming Eagle).
With the (hugely appreciated) encouragement and backing of my in-laws, Stuart and Susan, followed by a small group of fabulous and supportive like-minded investors, I opened M Threadneedle Street in November 2014, followed by M Victoria Street and M Wine Store in December 2015. M is the culmination of sixteen years of inspirations and ideas. These have burst out into each M venue, which house multifaceted offerings to create a ‘home from home’ so our guests can enjoy both heightened hospitality and the finest foods and beverages from breakfast through until the early hours – just like this cookbook aims to do.
I have been privileged enough to have two of the best in the industry heading up my M family and creating it with me from the outset. Francesco Cappucci is our Operations Director and the epitome of charm: he leads by example and his knowledge and passion for every element of hospitality is second to none. Another great leader, our Executive Chef Michael Reid is the most intelligent chef I have ever come across and has both maturity and talent beyond his years.
I have long admired the writing of Nick Savage, whose words always bring restaurants to life. When I read his articles, his innate knowledge and love of food, dining and travel jumps off the page in a colourful and vibrant narrative. I was delighted when he agreed to pen the words throughout the book for us and I am sure you will enjoy his writing too.
The M family is huge (sadly too big to mention each key individual) and when we have won awards I have always been keen to emphasise that each member of the team has played a major part in our success. From kitchen porter to wine director, no success has come, and this book wouldn’t have been created, without personal sacrifice. I am beyond grateful to all at M and their families and friends (including my own) for the amazing support and encouragement they have given in the past two years.
I hope this cookbook inspires and accompanies you through many happy moments at home and provides an interesting insight into M along the way.
Best,
Martin Williams
CEO & Founder of M
