FOOD + DRINK iN THE KITCHEN WITH :
MARC-PIERRE
CAMPOS
MARC-PIERRE ’ S KITCHEN , WESTCLIFF ARCADE , RAMSGATE
What led to you becoming a chef ? Whether it was my Brazilian grandfather at the churrasco or my Basque grandmother at the stove I ’ m not really sure . However , with my father being a renowned chef and my mother a Swiss-trained pâtissière , I grew up enjoying the most delicious and diverse culinary delights . Now , after dodging the kitchen for 35 years by travelling the World as a PGA professional golfer , I am embracing my destiny .
Where did you train ? I was very fortunate to have been trained in classic cookery on a oneto-one basis daily for 10 years by one of the most inspiring chefs of his generation - my father , Pierre , who was definitely way ahead of his time .
Where have you worked before ? The legendary Pierre ’ s Restaurant in Cliftonville , Margate , and at my sister ’ s restaurant , Luigi ’ s , in Sandwich .
Why Kent ? Not really sure what brought me back to my home county after 35 years travelling the world , but there was definitely something pulling me back to the Kent coast . The fresh sea air ? The sand between my toes ? Or , maybe being woken up very early each morning by the seagulls ? Seriously though , there was nowhere else that I wanted to open my restaurant as Kentish produce is simply the best there is . Whether it ’ s the freshest of fish and seafood , or the abundance of wild vegetables - samphire , asparagus , wild garlic , rhubarb , even globe artichokes , all foraged by myself , have each featured on my very seasonal and very Kentish daily changing menu this year .
Tell us about the dishes and menu you have created at Marc- Pierre ’ s Kitchen ? My menu is completely based on seasonal catch . With miles of stunning coastline , it is no wonder that the Kent coast is home to some of the world ’ s finest fish and seafood . My style is to simply enhance but never smother , which indeed is our philosophy here at Marc-Pierre ’ s Kitchen : seriously good Kentish seasonal produce and a kitchen confident enough to let the ingredients sing their own praises .
What is your signature / favourite dish ? My family has some wonderful and very authentic secret recipes . Of course they have all featured on my menus , whether it ’ s my grandmother ’ s Basque-style gambas al ajillo , or San Sebastian burnt Basque cheesecake , or my grandfather ’ s ‘ moqueca baiana ’, which is a traditional coconut and tomato Brazilian fish stew . From my father , there ’ s a plethora of recipes ! However , I think that a signature dish is one that people cannot go for long without , and that is definitely my mum ’ s Key lime and Sicilian lemon pie !
What is your guilty pleasure ? I ’ ve always been a person that lives to eat , never a person that eats to live , so it ’ s no surprise that my free time is spent in the garden at the BBQ and smoker . Maybe it ’ s my Brazilian blood , but there ’ s nothing better than the smell of birch wood smoke and nicking titbits directly off the churrasco … of course with a G & T or three !
www . marcpierreskitchen . com marcpierreskitchen www . insidekent . co . uk • 113