The Will Adams Fes­ti­val is back in Med­way: we have all the de­tails

We pre­view two pop­u­lar food & drink fes­ti­vals, meet an up and com­ing chef and serve up some rum cock­tail recipes.

Kentish Gazette Canterbury & District - What's On - - CONTENT - By An­gela Cole

If you haven’t yet sam­pled the de­lights of one of the pop-up foodie events at the Ton­bridge Old Fire Sta­tion, it’s prob­a­bly be­cause you can’t get tick­ets. The sell­out events, which of­ten raise funds for lo­cal causes, have ranged from sup­per clubs and cock­tails evenings to curry nights and even latte art. The sup­per clubs, with their ex­ten­sive list of cour­ses, have proved par­tic­u­larly pop­u­lar, and have been presided over by award-win­ning chefs in­clud­ing Masterchef The Pro­fes­sion­als’ Justin Brown to Ben Spald­ing, and Thack­er­ays.

So at 24, chef Rus­sell Goad is in good com­pany. He has headed up two sup­per clubs, the most re­cent of which was a sell-out with din­ers sit­ting down to a six-course meal in­clud­ing chicken liver par­fait, brioche and apri­cot, spi­der crab, to­mato and grape­fruit, and lamb rump, baby gem and Jersey Roy­als. De­spite his ten­der years, he has al­ready been cook­ing pro­fes­sion­ally for six years, after head­ing straight into work with Waitrose Cook­ery School from sixth form at Mas­calls School in Pad­dock Wood.

Rus­sell was al­ways des­tined for the culi­nary world, cook­ing up treats for school friends from an early age. He said: “I couldn’t imag­ine my­self do­ing any­thing else. It is a pas­sion - it is never a chore.

“It can be stress­ful and a lot of pres­sure but it couldn’t be more amaz­ing. You get such a buzz off it.”

“When peo­ple are pay­ing for it I am a bit more ner­vous, but it also makes it more ex­cit­ing.”

He re­cently took six months off trav­el­ling around Thai­land and Cam­bo­dia, and is now set to start with Marks & Spencer as a de­vel­op­ment chef. His ul­ti­mate goal is to be his own boss, and run his own restau­rant us­ing lo­cal, sea­sonal in­gre­di­ents to make great, Bri­tish food. He is also one of a num­ber of lo­cal chefs set to be fea­tured in The Cook Book Sevenoaks/ Ton­bridge/tun­bridge Wells by chil­dren’s char­ity Tree of Hope, and be­ing put together by Caro­line Kings from Eat Around Ton­bridge, pho­tog­ra­pher Sev­e­r­ien Vits and foodie Char­lotte Rogers. The cel­e­bra­tion of chefs, res­tau­rants and pro­duc­ers in West Kent fea­tures sto­ries and recipes from the likes of Co­co­l­i­cious, Fug­gles Beer Café, and The Lemon Grove, and is ex­pected to be pub­lished soon.

For up­com­ing Ton­bridge Old Fire Sta­tion events search Old Fire Sta­tion on Face­book

Rus­sell, far right, mid­dle row, at the launch of a new Ton­bridge cook­book and his ed­i­ble canapé, be­low

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