FOOD + DRINK in THE KITCHEN WITH
D-WAYNE RICHMOND
FINBARS RESTAURANT , WESTGATE ON SEA
What led you to becoming a chef ? I started working in a kitchen as a kitchen porter and got the bug for food . I was fascinated by the different types of meat and fish being cooked and I wanted to learn more , so I naturally progressed from there .
Where did you train ? I trained at Marco Pierre White ’ s restaurant in London , which was like school for me . I moved there and trained on the job , learning fish prep , butchery and many more hands-on skills .
Where have you worked before Finbars ? I continued my career in London working for Gordon Ramsay , then more recently I became a private chef , catering in people ’ s homes .
Why Kent / Finbars ? At Finbars I am fortunate to have the freedom to create my own menus with no questions asked , using what ’ s around me : locally sourced produce and fish straight from the sea .
Tell us about the dishes and menu you have created at Finbars ? Of course being situated overlooking West Bay , our menu at Finbars is bursting with the best fresh seafood and local catches of the day . To complement this are some carefully chosen meat and vegan dishes . I have offered regular special dishes at Finbars , gaining useful customer feedback to choose the most popular dishes to add to the menu , which all change seasonally .
What is your signature / favourite dish ? This season I have chosen a herb-crusted rump of lamb with artichokes , anchovy and carrot topped with salsa verde - just delicious .
What is your guilty pleasure ? Burnt ends , leftover mash and whatever jus or gravy is left after service !
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