FOOD + DRINK
MEET THE CHEF :
BYRON HAYTER
Executive Chef , Chapman ’ s of Canterbury
What led you to becoming a chef ?
I worked weekends in a kitchen with my mum in Poole , Dorset before I realised I had a natural passion and understanding of ingredients . Both my grandmothers were very good cooks with very different styles .
Where did you train ?
I got my first job in Sandbanks and completed my qualifications at Brockenhurst College . Where better than watching Dover soles , lobsters and crabs being landed outside the kitchen door ? It was impossible not to be excited about food !
Where have you worked before ?
I spent many years working my way up through the ranks , before getting a head chef ' s job on Sark at Stocks Hotel , a place I knew nothing about . I remember getting on a ferry at Weymouth heading for Guernsey thinking what am I doing ? Sark is an island 3 miles by 1 mile with no cars or street lights . I spent two happy years there before making the move to Jersey to L ’ Horizon and becoming the youngest executive chef on the island . Needing to move back to the mainland , I moved to Kent to Eastwell Manor where I was the executive chef . I then took charge of Rhinefield House in the New Forest where I thought I would like to move back closer to my parents . I soon realised this wasn ' t the case , personal space is important ! The new challenge came in the form of Ashdown Park in Ashdown Forest before moving roles into development where by I spend all day just cooking and eating different foods now ! I have managed to get products into large supermarket chains , opened dark kitchens and I now head up a new project in London during the day before returning to Chapman ’ s at night and weekends .
Why Chapman ’ s of Canterbury ?
Chapman ’ s is something I ' d spoken about with the previous owners for around three years . I always wanted to have a restaurant where I could showcase my ideas and encourage a relaxed way of dining .
What is Chapman ’ s ’ Concept ?
It is small plates for sharing , simple food with good flavours , textures , tastes , and looks .
Tell us about the dishes and menu you have created .
The ethos of Chapman ’ s is simple dishes and big flavours . I have used my experience from other places I have worked and my initial passion for seafood to develop an exciting mix of sharing platters and small plates . The menu changes every 12 weeks and the specials everyday .
What is your signature / favourite dish ?
I have two ! Rye scallops , cauliflower puree , caviar and pomegranate dressing ; it ' s our best selling dish . I also have a monkfish and lobster curry which is my favorite thing to dip bread in at the end of service ! Depending on how well the service went I might use our triple cooked chips too !!
What is your guilty pleasure ?
Difficult question because if you ask my partner she ’ d say chocolate ... But a cold coffee with whipped cream !
www . chapmansofcanterbury . co . uk
91