FOOD + DRINK
MEET THE CHEF :
JAMES ANGUS
Head Chef , The Eight Bells , Hawkhurst
What led to you becoming a chef ?
After a chance opportunity to purchase my village pub with my brother at the young age of 23 , you may say I fell headfirst into what has become a resounding passion . 20 years on , it still gives me the same daily enjoyment and buzz that it did all those years ago . Thankfully , the gastro pub revolution was slowly beginning at this stage , many top chefs were turning their backs on the rather stiff and boring food and restaurant scene of the late 90s giving way to the creative free thinking food that we have fallen in love with as a nation . Obviously I couldn ' t stand and watch , I had to get involved .
Where did you train ?
I ’ m proud to say that I am a completely self-taught chef . Now on our fifth business , I ’ ve had to learn on the go !
Why Kent / The Eight Bells Restaurant ?
Three years ago , into my forties and with two children , it felt like the apt time to escape London . Kent felt like the perfect option . It is an amazingly beautiful area for the children to grow up , while offering enough foodie stimulation for me , and easy access back to London . The Eight Bells had the potential to be the perfect pub in the perfect location , it just needed a bit of love – as so many country pubs lack at times .
Tell us about the dishes and menu you have created at The Eight Bells ?
The Eight Bells offers a rustic country gastro pub cuisine ; one that ' s packed with flavours and innovative dishes .
What is your favourite dish ?
Certainly my favourite ingredient is venison ; it ’ s so versatile , so healthy and super tasty . I use it to create dishes like my venison carpaccio with pickled walnuts and candied beetroot , super spicy cured biltong , and venison Wellington with wild mushrooms and port jus , as well as crowd pleasers like venison , red wine and juniper pie and rich , delicious ragu .
What is your guilty pleasure ? Maltesers and vintage claret ! They ’ re the perfect after work stress buster .
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