FOOD + DRINK in THE KITCHEN WITH
NATALIE HENNESSY
CHEF / OWNER , THE EAST KENT PUB , WHITSTABLE
All photos © Andrew Hayes-Watkins .
What led to you becoming a chef ? Growing up , I spent a lot of time cooking with my family and helping in the kitchen whenever I could . I loved feeding everyone and watching the family enjoy the food I had cooked . When eating out , I got a thrill from the buzz of the restaurant or pub and dreamed of having my own pub one day .
Where did you train ? Thanet College .
Where have you worked before ? The Dorchester in London and The Square London before discovering my love for Asian cuisine when I travelled to Sydney and worked under Neil Perry at Rockpool .
Why Kent / The East Kent Pub ? Whitstable is my home and my husband Andrew and I had a vision to bring a little bit of Aussie flair to this beautiful seaside town . It ’ s full of local foodies and is a hotspot for visitors , so we wanted to create a menu around food we loved to eat inspired by our travels around the world and that ’ s what we ’ ve done .
We like to think that The East Kent experience is one of a kind with our large sun-filled terrace garden ( the largest in Whitstable ) and seasonal wood-fire kitchen , which is perfect for summer days and nights . Inside is vibrant and cosy with a crackling fire to keep you warm thorughout winter . Our unique bar menu ranges from our famous Aussie burger to devilled scallops and a delicious crispy-skin Thai curry . All of this can all be enjoyed with our premium wines , all served by the glass , and a wide range of draught beer and handcrafted cocktails . Although most guests eat with us , all are welcome to pop in just for a drink , too .
Tell us about the dishes and menu you have created at The East Kent ? Our menu has something for everyone and has been created to appeal to all types of guests . We have The East Kent classics that range from burgers , pies and Aussie schnitzel to white fish tacos , pork belly bao and garlic , chilli and lime prawns . But , if you ’ re feeling adventurous , you can feast on masala mackerel , raita and roti , or try one of my favourites - the chipotle portobello mushroom steaks with butter bean mash , which is a really tasty plantbased dish . We also do traditional Sunday roasts from October to May . We support local businesses by using suppliers within the town who source produce from Kent . Groups of friends , celebrations , date-night couples and families all enjoy our offer of flavours from around the world .
What is your signature / favourite dish ? On the current menu , I ’ m loving the Malaysian seafood laksa . I always look for a dish that has personality and the laska has just that . Full of interesting flavours , yet still light and refreshing , the mussels and prawns take on the flavour of the soup and the rice noodles give you that gorgeous carb fix !
What is your guilty pleasure ? Driving 90 minutes on a Sunday to get to a specific dim sum restaurant , which is something we used to do in Sydney . Trolleys being pushed around a Chinese restaurant full of delicious dumplings , duck pancakes and egg custard tarts . Ordering way too much , heaps of chilli and soy sauce on the plate . I love the smells and no frills , all washed down with a cold beer . It takes me to another world ! Other than that , you can ’ t beat a hashbrown from McDonalds on the way to a 12-hour shift at work !
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