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Kent Life - - Food And Drink -

Cal­lum Cory

I started at The Brasserie on the Bay at Prince’s Golf Club in Sand­wich as a kitchen porter. Head chef Michael Fowler saw my in­ter­est in cook­ing and gave me the chance to be­come his trainee chef. I com­pleted all my in-house train­ing with HIT Train­ing Academy. We re­lo­cated to sev­eral places, but af­ter a few years went our sep­a­rate ways and I moved to Corn­wall to gain more ex­pe­ri­ence. Miss­ing home, I saw a po­si­tion at The Pow­ell for head chef and have been in the role now for 18 months. I love the free­dom I’m given to ex­press my ideas and put them to plate. We use Hog­man’s Butch­ers, a lo­cal fam­ily busi­ness just like our­selves. Their steaks and roast­ing joints are the best! The braised shoul­der of lamb with pomme purée, honey glazed her­itage baby car­rots, sautéed curly kale and minted lamb jus. I love how many tech­niques are used in the prepa­ra­tion, the colours and flavours. My cur­rent bosses Robin and Clare. Be­fore I came here, I was plan­ning a new di­rec­tion in my ca­reer, but they be­lieved in me and pushed me to achieve where I am to­day. Our Ra­tio­nal self-cook­ing cen­tre.

I use a lot of fea­tures on this oven, in­clud­ing steam­ing veg, overnight cook­ing to make our meats suc­cu­lent and brais­ing for my favourite dish! A fa­mous dou­ble sausage and egg muf­fin with a hash brown and a flat white is the right way to start my day!

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