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Kyle Miller

Kyle millerKyle’s fascination with food started at the tender age of almost 3 years old.  Long afternoons were spent baking and icing cupcakes under moms supervision.  Setting up a stall in the driveway, these “kitchen delights” were sold to the passing trade (mainly domestics on their way home to the station). Recalls son Kyle, now a partner in Fraiche Ayres, “I think people supported us because I was a cute two-and-a-half year peddler of confectioneries.

At the age of 4 Kyle had moved with his parents to run “The Post House” in Greyton. “In charge” of stock control Kyle often raided the kitchen cajoling the chef to dish out dinners of chocolate mousse, homemade biscuits and other tasty treats.  Some evenings he was found fast asleep amongst the onions and potatoes under the kitchen table while waiting for mum to put him to bed – Sweet dreams.

Always curios, Kyle loved to explore the fridges and sample the dishes. Characteristically, he often made himself useful by stirring a pot while standing on a wooden chair next to the stove. Kyle’s taste for fine food was foundered right there.

On the weekends he would be found tending to the families 500sqm organic vegetable garden supplying mountains of seasonal vegetables to the local morning market, earning Kyle some well earned pocket money.

After school Kyle set off on a gap year to England to gain experience at the renowned Stoke Park Country Club in Buckinghamshire. Kyle’s starring role was his appointment as Head Supervisor Public Catering for the International PGA Golf Tournament held in 2003. Amongst the many celebrities who regularly attended the club, Kyle had the pleasure of personally serving Claudia Scheiffer, Mathew Perry and Hugh Grant.

On return Kyle helped run 4 star Mymering Guest House for 2 months whilst mom and dad were away on holiday.

After finishing his B. Business Science (Hons) degree, Kyle left home on a voyage of discovery of his own. Travelling through South America,Thailand and the Mediterranean, Kyle’s palate was inspired by the local flavours acquired in Palma and especially those of pain’s seaboard, Greece and Turkey. While abroad Kyle joined a 100ft US-owned ‘super yacht’ in the Med and began making his  passage as Chef (using many of mum’s recipes!). Two seasons of cruising – crewing, bar tendering, and cooking – saw Kyle return home to help his mum. Kyle’s Stoke Park skills and experience were used to design an efficient kitchen and to create the all important kitchen pass.

Popular with young and old alike, Kyle added a new energy and impetus to the restaurant and was an immediate hit with the customers (not surprising since fruit doesn’t fall from the tree). Releasing the reins, Pam allowed Kyle to front-up and he quickly moved on to managing the business on a day-to-day basis, while she in turn took time to travel.

Taking advantage of the opportunity, Kyle introduced his own special recipes, tastes and twists to the chalk board menu. New  flavoursome dishes and fresh Mediterranean-style salads soon became the “new order” – much to the delight of the ‘regulars’.

 A proud mum made Kyle a partner in Nov 2010 – the family tradition is set to continue…