MEET THE CHEF :
MATT MCPHAIL
Head Chef at The Kings Head , Wye
What led you to becoming a chef ? Why The Kings Head ?
What is your signature / favourite dish ?
I grew up in Dover and originally joined the Navy from school , but it wasn ’ t for me , so I left and have been a chef since I was 18 . I have always been passionate about food , so I decided to attend catering college and then began gaining experience in restaurants and hotels around the county .
Where did you train ? I trained locally at Canterbury College .
Where have you worked before The Kings Head ?
I worked my way up the career ladder over the years , eventually being appointed food and beverage manager for a major ferry company , a position I held for 18 years . However , during that time I grew tired with the industry and fell out of love with cooking . I decided to move to a front of house role , and joined the Kings Head in Wye two and a half years ago as assistant manager . After a year I realised how much I missed cooking and decided to move back into the kitchen as sous chef . New licensees took on the pub in August , and the head chef also moved on , so when I was offered the opportunity to take on the role , I decided to go for it .
I was originally attracted to The Kings Head as it had a fantastic reputation at a local and national level due to its fantastic food and drink , and also boasted a great location in the heart of a beautiful village . Working with the new owners and hearing their plans for the future , it has reignited my passion for cooking and I ’ m so excited to have this opportunity .
Tell us about the dishes and menu you have created at The Kings Head ?
We could perhaps be described as a gastropub , but I would just describe our menu as offering good local ingredients cooked honestly and well . We try to cater for every customer ’ s needs , offering pub classics but also a fine dining experience . We also offer a children ’ s menu with a difference , for example offering homemade tomato and barbecue sauces , stone-baked pizzas created from scratch and breaded chicken fillet pieces rather than chicken nuggets . We are lucky that due to our location we have fantastic produce on our doorstep . We work closely with Stour Valley Game , who have created a bespoke wild boar , Stilton and apple sausage exclusive to us . The Rebel Farmer based in Brook provides us with microherbs , vegetables and garnishes , Perry Court Farm provides fruit , and we make our own bread .
Pan roasted turbot with fennel and spiced mussels and clams in a cream sauce with buttered samphire – I love the taste and it ' s such a meaty fish . It ' s not cheap but done well it ' s so worth it .
What is your guilty pleasure ?
Steak and kidney suet pudding . It has to come with buttered greens and really creamy mash and have a Guinness gravy . My wife and children just don ' t like any sort of offal no matter how much I ' ve tried to convert them to it . So unfortunately if I want it . I either have to get my boss to agree to put it on the menu ( which he has !) or cook it myself when I get home .
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