FOOD + DRINK iN THE KITCHEN WITH :
HUGO MILLER-BROWN
CHEF DIRECTOR , THE GRAZE GIRLS & MILLER-BROWN EVENT CATERING , TUNBRIDGE WELLS
What led to you becoming a chef ? One of my first jobs was working as a waiter in the Members Restaurant for The Championships at Wimbledon . That ’ s where I got the hospitality buzz – the high energy , the fast pace and the enormous satisfaction of a job well done is just so rewarding . I joined By Word of Mouth , one of London ’ s most highly regarded luxury event caterers as an event organiser in 1997 , working my way up to managing director of a larger event caterer before moving laterally into hospitality recruitment in 2009 .
I had always been fascinated by the blend of science , skill and creativity of the wonderful chefs I have worked with over the years .
Having revalidated my skills , I am now the proud chef and director of Miller-Brown Private Dining & Event Catering – a full service , bespoke event caterer , and its sister business , The Graze Girls , which supplies two drop-off services : beautiful , freshly prepared grazing boards and grazing tables , and The Credenza Collection , a selection of ready-to-serve , pre-prepared buffet style main courses and salads .
Where did you train ? I have been fortunate enough to work with some truly amazing people and am hugely indebted to the chefs who have always been so generous in sharing the tricks of the trade . A high point ? Working with Gordon Ramsay , Philp Howard , Mark Hix , Mark Edwards , Bruce Poole , John Torode and 12 of the country ’ s leading chefs at the incredible Who ’ s Cooking Dinner events hosted by Leukaemia UK was definitely one . In the early 2000s , I helped manage the front of house for these amazing culinary celebrations which have raised over £ 7m for the charity .
Where have you worked before ? I am incredibly lucky to have worked at the homes of many fascinating and distinguished clients , the headquarters of global businesses and other landmark places in addition to some truly incredible venues including many of the royal palaces .
Which begs the question , who have you worked for ? My lips are sealed , but I ’ ve been introduced to Brad Pitt ( charming ), Taylor Swift ( I was totally starstruck ), Arnold Schwarzenegger ( for three seconds but , hey !) and I ’ ve been given a private tour of a client ’ s multi-million pound yacht / gin palace in Amsterdam .
Why Kent ? Tell us about The Graze Girls and Miller- Brown . I spent many weekends exploring the beautiful Kent countryside with my parents as a child . My wife and I decided we wanted our children to grow up in the countryside and we moved from Wimbledon to the beautiful village of Goudhurst near Tunbridge Wells in 2018 . We haven ’ t looked back since and we LOVE Kent .
My passion for food has been constant since my earliest memories . When I set up on my own , I wanted to create a business which made entertaining effortless . Whether a casual lunch with family , a corporate reception or a beautiful wedding in a marquee , the goal is no more party nerves , no more stress and above all to ensure that the host of the event is able to focus exclusively on enjoying the occasion , exquisite food and relaxed service with their guests .
While we were planning our launch , I went to a friend ’ s house for a party and The Graze Girls had provided a grazing table for the occasion . It was EPIC and when the host told me that the fantastic Emily ( co-founder of The Graze Girls ) was returning to her career in finance in the city and was looking for a buyer for the business , I picked up the phone . I thought it would be a brilliant partner to the event catering side of the business . We completed the sale in March last year and The Graze Girls has been going from strength to strength since .
Tell us about the dishes and menu you have created at Miller-Brown Event Catering ? We are hugely excited by the newest addition to our range – The Credenza Collection by The Graze Girls – a selection of exquisite ready-to-eat ( or ready-to-reheat ), buffet-style main courses , sides and salads delivered to you in fully sustainable food platter boxes either on large palm leaf platters ready to dress and serve , or ready to decant onto your own serveware and then garnish . Zero effort , zero fuss , fresh , seasonal , delicious and irresistible .
On the menu this weekend : smoked and beetroot cured salmon with horseradish crème fraiche , orange zest dressing and wild garlic cress ; teriyaki fillet of beef with chilli and soy glass noodles , radish and pickled ginger slaw ; burnt cauliflower with parsley , pomegranate and a harissa-spiced tomato oil ; Niçoise and Waldorf salads .
What is your signature / favourite dish ? Herb-crusted rack of Romney Marsh lamb with potato dauphinoise , caramelised turnip , minted pea puree and a lamb jus ; classic , delicious and unbeatable .
What is your guilty pleasure ? A great Martini or perfect arancini . Actually , both . At the same time .
www . thegrazegirls . co . uk www . miller-brown . co . uk
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