MEET THE CHEF
Tell us a bit about you
I started my chef career 11 years ago, when I was 17, working as a kitchen porter in a gastro pub in London. I began cooking quite soon after that as I was eager to learn and help the team out as much as I could. I have since worked in a few London restaurants and gained experience before moving to Kent. I enjoy reading cookery books and researching new methods and recipes for the restaurant, where I have worked since October 2016. I love the creative aspect of my job, using ingredients in a different way and presenting dishes to a high standard. Our fruit and veg are from David Catt & Sons, based in Maidstone, and our meat from Sevenoaks. The quality and service from both is fantastic. That’s a difficult question as I love them all equally, but I would say the pan-roasted duck breast with blackberry and ruby Port jus is the one that stands out for me. But the pork belly is also a winner, so it’s very difficult to choose just one. My mum has influenced me quite a bit, I grew up watching her cook in the kitchen and helping with bits of pastry and cutting and chopping.
She taught me that cooking and eating is about family and doing it with love makes a massive difference. I would also like to thank my previous head chefs for inspiring me: Eric for being hard but fair and teaching me how to lead; Greig Hughes for his passion for ingredients and local produce and Nathan Greenstreet for his foraging knowledge.