FOOD + DRINK in THE KITCHEN WITH
AARON COSTEN
HEAD CHEF , POMUS
What led to you becoming a chef ? Initially , I never thought about becoming a chef . However , when I was 17 years old I was talking to a chef and he gave me a job washing up . From that first shift I was hooked ; the passion they had , the atmosphere , everything about it consumed me . 16 years later I still love it just as much as I did when I first started , if not more . I just work as hard as I can to become the best possible chef I can be . To be humble and thoughtful to my team and constantly take inspiration from every possible angle .
Where did you train ? I completed my apprenticeship in professional catering at Thanet College while working at a small independent restaurant in Broadstairs called The Phileas Fogg . Although it wasn ’ t prestigious in awards , it was an extremely busy , local , family-led restaurant and they did so much right . I can never thank Jeremy Poole enough for what he taught me .
Where have you worked before POMUS ? I have been extremely fortunate to have worked at some lovely restaurants and hotels , with a variety of cooking styles and prestige including the former Marquis at Alkham and The ABode , however the one I owe the most to would be Age and Sons in Ramsgate working under Toby Leigh . We held a Michelin Bib Gourmand and Toby taught me an incredible amount , most importantly , how to focus on every detail . His passion for cooking and the industry was highly infectious and 14 years later I now teach my junior chefs what he taught me .
Why POMUS / Kent ? Having lived in Kent for most of my life , the food scene in Margate is booming , which is amazing as Kent has some of the best produce this country has to offer ; from its lamb to fruits and locally landed fish , the bounty is aplenty . I met Ryan while working at a hotel and we got talking , we shared similar values in terms of food and the industry as a whole and we just wanted to produce great food and service in a chilled environment , giving every single person who comes through the door at POMUS the best possible experience . So , when an opportunity arose , I jumped at the chance and we ’ re just getting stronger by the day .
Tell us about the dishes and menu you have created . The base of our menu is showcasing the best Kent has to offer through a thoughtfully designed small plate approach . Cooking on the Konro grill and with our Charlie ( charcoal ) oven is a challenge that we thrive on , while changing our dishes with the seasons means we can really showcase the best Kent has to offer . We have a variety of snacks from Whitstable oysters to our local venison liver pate . Our small plates include grilled leeks with sage and cashew nuts , and cured sea bream , then we have a couple of larger plates including dishes such as whole monkfish tail with a clam beurre blanc . All of our dishes are cooked over fire bringing a delightful smokiness to the food . For dessert you will find a delectable apple tarte tatin and freshly baked madeleines .
The whole idea is that you can come in , eat and drink as much or as little as you would like ; we just want people to be happy .
What is your signature / favourite dish ? As we change our dishes every other week I have served an incredible amount since I started , however my absolute favourite would be the venison we currently have on . Sharpness of blackberry and earthy artichoke combine to make a complete dish that is packed full of flavour .
What is your guilty pleasure ? There is nothing better than chicken wings , curly fries and beans for dinner after a Saturday night cooking on the coals .
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