FOOD + DRINK
MEET THE CHEF :
RAYMOND CLEAR
The Butcher ’ s Block , Burham Nr Rochester
What led you to becoming a chef ?
School was a difficult experience for me , I ended up in private education and loved it , but left aged 15 and didn ’ t want to go back . My mum gave me an option , go back or get a job ! So I went and found a job at a two rosette restaurant as a commis chef . I have always loved cooking , even from a young age , and find the precision and detail involved is very relaxing - my own form of anger management !
Where did you train ?
© Jo and the Pear Tree Photography
I studied at Mid Kent City Way and then completed my Level 3 at Canterbury . Before moving into kitchens in London . This was a great training ground for me as working at Michelin star level there ’ s always something to learn .
Where have you worked before The Butcher ’ s Block ?
I have worked in a variety of restaurants in Kent and London , ranging from gastro pubs to the two Michelin star Maze . I have learned something in every place I have worked and am very grateful for my mentors
Why The Butcher ’ s Block in Kent ?
Kent is the ‘ Garden of England ’ why wouldn ’ t anyone want to work here ! We have the most amazing produce and the most amazing suppliers in England I think . The ‘ Block offers me complete freedom to develop my own menus and choose my suppliers . I have an incredible relationship with all my suppliers and I believe that ’ s one of the most important things for me , knowing my suppliers , knowing where my ingredients come from and showing respect to both . I have two Taste of Kent Awards now so I must be doing something right !
Tell us about the dishes and menu you have created at The Butcher ’ s Block ?
My menus are created by season and sustainability , I ’ ll talk to my team and suppliers and a menu will be born . We take roughly two months to perfect a dish for a new menu and might taste a new dish 10-15 times before we decide to put it on . I will always use my specials board to see how well it is received . Of course we are now in game season , which is my favourite season , the abundance of game in Kent is phenomenal and I love working with the land .
What is your signature / favourite dish ?
On the menu right now we have a beef cheek dish which is slow cooked for 14 hours served with a bone marrow pomme purée , which in my eyes is the bottom line of The Butcher ’ s Block - the ethos of using the whole animal is extremely important .
What is your guilty pleasure ?
On a Monday the restaurant is closed and I spend the day with the children … And my guilty pleasure is Dominos … Shared with my partner at about 7:30 on a Monday night after our daughter has gone to sleep !
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