FOOD + DRINK
MEET THE CHEF :
DARRYL QUESTED
Head Chef at herd ., Canterbury
What led you to become a chef , and where did you train ?
My journey into the hospitality industry started when I was 15 . I grew up on the Isle of Sheppey and started working in various local pubs in front of house roles , before moving to the Romney Marsh in my early 20s . After working as supervisor at Hythe Bay restaurant , I moved to Rocksalt in 2010 where I started as a waiter and tried my hand at mixology working behind the bar in the evenings . It was at this point that I discovered my passion for working with great ingredients .
After finishing there , I jumped at the chance to work in the kitchen at The Ship Hotel in my first cheffing role . I spent the next 18 months working incredibly hard , studying the tricks of the trade , touching up on my cookery skills and learning the dynamics of the kitchen ; it was from that moment on , that I knew the kitchen was the place for me . With the help of my good friend Greg who now runs Bao Baron in Folkestone , I landed my first permanent kitchen role at Samphire in Whitstable and remained there for two and a half years before being offered the junior sous role at The Dog at Wingham . At the end of 2019 , I had a call from Alastair , head chef at Hide and Fox in Saltwood . He was looking for a second chef and asked me to join the team , and I was absolutely thrilled . I was completely blown away by the food and his attention to detail and although challenging at times , it was that journey that really taught me about myself as a chef . I left there in 2021 , briefly joining the Kings Head in Wye as head chef , before being contacted by Adam in May 2022 who told me about his new restaurant venture , herd . and I was immediately captivated by the vision . I ’ ve always been a huge fan of Canterbury , it ’ s such an iconic city , but at the same time a tough nut to crack , and I was definitely up for the challenge .
What ’ s the concept behind herd .’ s menu ?
The herd . concept is based around sharing and grazing , so diners are invited to taste a little bit of everything . They can order a steak each , or two or three different dishes from the menu ; it ’ s designed to encourage people to explore new things , discover new flavours . It ’ s a social dining experience , but with a refined difference .
Our dishes champion the finest quality ingredients . While a lot of what we use is sourced locally , a lot of time , effort and research has gone into sourcing the best ingredients worldwide , for example our Prussian steak features on the menu because it was recently voted the best steak in the world for the third year running , and the Irish chocolate-fed Wagyu because it ’ s by far the best cut of meat I have ever eaten – the taste is sensational and it ’ s incredibly tender . Our other meat suppliers include Tom Hixson of Smithfield , London , who supply many award-winning restaurants across the country , as well as our local suppliers Salvatori in West Canterbury , whose meat is the best around , and Boat House Fisheries where all our fantastic fish comes from . We will always support local wherever we can .
92