FOOD + DRINK
MEET THE CHEF :
DARRYL QUESTED
Head Chef , Kings Head , Wye
What led you to becoming a chef ?
I started working front of house in pubs and restaurants from the age of 15 , working my way to becoming general manager by my twenties .
I always wanted to cook , but never found the right opportunity , until the chef where I was working at the time had to retire due to health reasons , I jumped in and from there went on to cut my teeth at Samphire in Whitstable .
I was given a lot of creative freedom with specials and lunch menus while I was still relatively new to kitchen life . It was a great place to learn and thrive .
Where have you worked before ?
Following Samphire I have worked in the awardwinning kitchens of The Dog in Wingham , Rocksalt in Folkestone , and most recently , the Michelin-starred Hide and Fox in Saltwood .
Where did you train ?
I am self taught at base but definitely learned most of my skills and found my own style whilst working for Greig Hughes ( now owner / chef of Bao Baron in Folkestone ) at Samphire .
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