Where have you worked before Chilston Park Hotel ?
I have been able to expand my skills and knowledge throughout my culinary career working at a number of impressive establishments including The Windmill in Hollingbourne where I began as a senior sous chef before working my way up to head chef at Oakwood House in Maidstone and then at Chilston Park Hotel , Lenham . I am grateful and have been fortunate enough to develop my style of cooking into what it is today where I am inspired by working with local produce and unique flavour combinations .
Why Kent and Culpeper ’ s Restaurant ?
Kent is well known as The Garden of England and Chilston Park Hotel is nestled amidst such a picturesque landscape where guests are able to create lasting memories , and I get to be a part of that . At Culpeper ’ s Restaurant , I am able to take the guests on a culinary journey like no other , curating a menu that celebrates the best of local and seasonal ingredients . My biggest achievement to date is without question being appointed as the head chef at Chilston Park Hotel .
Tell us about the dishes and menu you have created at Chilston Park Hotel .
I enjoy using seasonal local ingredients to create delectable starters , mouthwatering mains and exquisite desserts . At Chilston Park Hotel , we see each dish as a masterpiece of flavours , textures , and artistry , creating a modern dining experience for all guests no matter what the occasion . Being able to create menus with passion and precision embracing all dietary needs is what drives me . My ultimate goal is to hold a three AA Rosette restaurant within the next five years .
What is your signature / favourite dish ?
Tricky question . I enjoy switching up the menu and items in certain dishes to challenge and push myself because I strive to provide the very best experience . I am always keen on pairing new foods and sampling different combinations of flavours . However , that being said , I do really enjoy cooking modern Mediterranean dishes . It ’ s hard to narrow down one favourite dish because I have a couple that are on the menu at the moment ; the miso chicken and baby leeks with Parmesan , tarragon gnocchi and sherry caramel , as well as the crispy lamb rump with smoked
aubergine mousse , butternut puree and blackberry jus are both incredible .
What is your guilty pleasure ?
Back home in Turkey I have some land around my property which I use as a sheep farm . When I return to visit friends and family I love to walk around the grounds with the sheep . There is one in particular that is unusually friendly ; Sultan the sheep is fed one too many biscuits by my brother and now , every time I return , he runs ahead of the flock expecting his next biscuit . Chilston Park is surrounded by 73 acres of land and much of that has sheep grazing which fondly reminds me of home and Sultan .
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