FOOD + DRINK in THE KITCHEN WITH
AMRO TALAAT
THE CHARTWELL RESTAURANT , DONNINGTON MANOR HOTEL , SEVENOAKS
What led to you becoming a chef ? From a young age , I was immersed in the rich culinary traditions of Egypt , where food is not just sustenance but an art form that brings families and communities together . My passion for cooking was ignited by the vibrant dining experiences of my homeland , from bustling street food markets to festive family gatherings where meals were prepared with love and care . Further inspired by my travels across the Middle East and the diverse dining experiences I encountered in the UK , the decision to become a chef felt like a calling ; a way to connect my heritage with the new influences I encountered while telling a story through flavours and dishes that resonate with people ’ s hearts and memories .
Where did you train ? My formal culinary journey began at K College ( now part of the Hadlow College Group ), where I honed my skills and deepened my understanding of global cuisines . Alongside my studies , I had the privilege of working in various kitchens across the Middle East , learning traditional techniques and recipes passed down through generations . My experience was enriched by working under notable chefs who were generous in sharing their knowledge and passion for food , shaping my approach to cooking and inspiring me to push creative boundaries .
Where have you worked before Donnington Manor ? Before joining the team at Donnington Manor Hotel , my career took me to several high-profile kitchens in the UK and the Middle East . These kitchens were not just places of work but classrooms where I absorbed the essence of British cuisine while infusing it with my Middle Eastern heritage . My time in the Middle East involved stints in kitchens that were celebrated for their authentic and inventive approaches to regional dishes , allowing me to deepen my connection with my roots and understand the importance of tradition in contemporary cooking .
Why Kent and The Chartwell Restaurant ? Choosing to work in Kent and specifically at The Chartwell Restaurant was driven by the unique opportunity it presented to showcase a dining experience that reflects the restaurant ’ s unique selling point - a fusion of local Kentish produce with the exotic flavours of the Middle East . The location , nestled in the beautiful landscape of Kent , offers access to an incredible variety of fresh , local ingredients that inspire my menus . It ’ s a place where the provenance of food is valued , aligning perfectly with my belief in using seasonal , locally sourced ingredients to create dishes that tell a story .
Tell us about the dishes and menu you have created at The Chartwell Restaurant ? The menu I ’ ve created at Chartwell is a reflection of my journey as a chef , blending the rich traditions of Egyptian and Middle Eastern cuisines with the seasonal bounty of Kent . My aim is to provide our guests with not just a meal , but a memorable experience that celebrates the joy of eating and the communal spirit of dining .
This year , we are introducing a brand new venture … Monthly theme nights in our unique Enigma Express vintage train carriages featuring menus from around the globe as we transport guests to India , Spain , France and Mexico ( to name but a few !) through the sights , smells , hospitality and tastes of each location . I can ’ t wait to explore these individual taste journeys with our guests .
What is your signature / favourite dish ? My signature dish and personal favourite is a modern interpretation of koshari with orange and honey , a traditional Egyptian street food . This dish epitomises my culinary philosophy , combining lentils , rice and pasta with a rich tomato sauce , caramelised onions and a sprinkle of crispy chickpeas . However , I am told there are diners that are particularly partial to my homemade sticky toffee pudding – it ’ s by far our most popular dessert !
What is your guilty pleasure ? My guilty pleasure has to be a well made fish and chips , doused in vinegar with a generous side of mushy peas . There ’ s something irresistibly comforting about this British classic that , no matter where I am in the world , brings me a sense of joy and nostalgia . It ’ s a reminder that sometimes , the simplest pleasures in life are the most satisfying ; a cheeky nod to my years in the UK and a dish I turn to when I need a taste of comfort and simplicity .
The Chartwell Restaurant Donnington Manor Hotel London Rd Dunton Green Sevenoaks TN13 2TD
01732 462 681
thechartwellrestaurant . com www . insidekent . co . uk • 111