FOOD + DRINK
MEET THE CHEF :
CHRIS BRANSCOMBE-LING
Chef Patron , Kebbells Seafood Bar & Restaurant , Broadstairs
What led you to becoming a chef ?
Cooking was the only thing I was naturally great at , so it would ' ve been stupid to go and sit in an office and be bored from 9-5 .
Where did you train ?
I didn ’ t fancy the cold of Switzerland so opted for sunny Spain , undertaking my training at the prestigious Les Roches , International School of Hotel Management in Marbella .
Where have you worked before Kebbells ?
I am privileged to have worked for many renown hospitality companies and venues around the world , including ; Dani Garcia , Puente Romano ; Bistrotheque ; Hoi Polloi , Ace Hotel ; Kimpton Europe ; IHG Greater China ; Kimpton Asia ; Intercontinental Hotel & Resorts ; and the Ennismore in Hoxton ; as well as fulfilling a boyhood dream working for Arsenal FC ’ s first team !
How did Kebbells come about ?
Like everyone in our industry , lockdown gave me time to reflect on what was important . Spending more time at home due to travel restrictions had a huge impact on me . Turns out all I needed was my family at home .
With this in mind the universe put the path to Kebbells in front of me – I ’ m a great believer in the universe putting things in front of you so you can walk your correct path – and I was put in contact with Sarah Kebbell who had created a great space with her husband but needed some guidance with the F & B side of things , and we just clicked .
We talked about the things I love to eat and cook based on my travels and we created the vision that is Kebbells Seafood Bar & Restaurant .
It ’ s been a crazy 12 weeks since we ’ ve opened ( Sarah and I have only wanted to kill each other a couple of times …) and I ’ ve loved watching her grow into a restaurateur – Bradley , my GM buddy is so proud .
Tell us about the dishes and menu you have created
As I mentioned before , the menu is food I love to eat and cook based on my travels and places I ’ ve lived .
I have the smallest team in my kitchen so it ’ s a nobrainer that I want to enjoy cooking the things we have on the menu . I believe that food should create memories but also bring you back to places that made you happy ; let ’ s face it , great food is the best form of happiness – you ’ ll see me crack a random smile every now and again as a memory will hit me .
What is your signature / favourite dish ?
Wow I ’ ve got to narrow this down … Our brown crab meat tapioca crackers with Exmoor caviar is becoming a go-to for our regulars – we receive great feedback when we give these snacks out to guests dining at the chef ' s table – and our South Coast prawn croquettes are also a fan favourite .
Other than that , our native lobster with ‘ Nduja butter , summer salad and frites ; sobrasada stuffed baby squid ; and heritage beetroot with ajo blanco and dill vinaigrette ( it ’ s Ibiza on a plate !) are not to be missed .
What is your guilty pleasure ?
Chocomel – it ’ s the best chocolate milk ever ! I . O . Shen knives ( every chef has a weakness ), and Chef Snacks … if you know , you know !
kebbells . com kebbells _ broadstairs
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