FOOD + DRINK iN THE KITCHEN WITH :
DAVID TERRELL
HEAD CHEF , EASTWELL MANOR , ASHFORD
What led to you becoming a chef ? From a very young age cooking with my grandmother was fun and educational . They grew a lot of things so as a child I got to see food in all stages from the field to the fork . They had chickens and we went foraging picking wild kale , strawberries and raspberries around the edge of Dartmoor where they lived .
Where did you train ? I didn ’ t . I ’ m largely self-taught . I ’ ve been lucky enough to work with some great people over the years and I learn quickly .
Where have you worked before ? I ’ ve had a varied career from doing event catering with Caper & Berry for many years to running top end pubs for Brunning & Price and being a private chef for UNHW clients .
Why Eastwell Manor in Kent ? I like challenges ! It ’ s a beautiful site , has amazing history and offers a chance to shape the culinary journey .
What is the Brasserie at the Manor concept ? At Brasserie at the Manor , we ’ re committed to showcasing local produce and local suppliers . It ’ s a process and by no means the finished product . We ’ ve put lots of new dishes on this menu and some will work and some won ’ t . Ultimately it ’ s the guest that will decide .
Tell us about the dishes and menu you have created . The menu is varied enough to keep people with all tastes interested . We are quite high volume , though , so we ’ ve had to be sensible with how we approach the menu in terms of the components used in each dish .
What is your signature / favorite dish ? My favourite dish is cassoulet - a rich , slowcooked stew that originated in southern France . It ’ s slow food at its best . Serve with crusty bread and I ’ m there !
What is your guilty pleasure ? Chocolate . Cold from the fridge !
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