How do you calculate value for money when
paying for a meal?
A really good evening doesn’t have a value – it’s all about meeting or exceeding expectations.
How do you find a good restaurant in an unfamiliar location?
Reviews from real customers always help – Trip Advisor is a good starting point.
Are there any food critics whose opinions you respect?
I enjoy reading and watching Jay Rayner – forthright and humorous.
Is there a single meal that stands out as the best you’ve ever enjoyed?
Difficult to identify one meal but The Cliff at the Sentosa Resort in Singapore, Sardine in Bali and Couch’s Great House in Polperro stand out.
What’s the best hotel you’ve ever stayed in?
Le Manoir Aux Quat’Saisons was wonderful.
And the most disappointing (with details)?
The most disappointing stays are always where you pay top dollar for a branded hotel and then end up in a room the size of a postage stamp. Sadly London has plenty of these kind of hotels.
Do you cook for guests yourself?
No – apart from the occasional BBQ.
Michael Kerley is Director of Pan-Asian equities at Janus Henderson Investors with 33 years of financial industry experience. He has managed money in the Asia-Pacific region since 1993 and joined legacy business Henderson Global Investors in 2004, becoming fund manager of Henderson Far East Limited in 2007. Mike attended the London Business School where he studied investment management.
Out of the three ingredients for dining out –
food, service, and environment – which is the
most important for you?
The food is the most important although service and environment add to the experience.
Is there a chef you particularly admire, and if so why?
Purely for food I am particularly keen on Shaun Rankin, Claude Bosi, Bruce Poole and also Richard McGeown who heads a superb restaurant in Polperro, Cornwall. Admiration has to go to Michael Caines whose talent shines through despite a disability which would have deterred most chefs.
Is there any aspect of dining out or contemporary cuisine that you find especially irritating?
Overly fussy or uninterested waiting staff. The perfect balance of efficient but at the same time unobtrusive is rarely achieved.
Describe your perfect dining companion.
Apart from my wife who shares the same passion for food as I do, I would love to dine with a mixture of Richard Branson, Helen Mirren and Boris Johnson.