FOOD + DRINK in THE KITCHEN WITH
ADAM LIDSTER
HYTHE IMPERIAL HOTEL , HYTHE , KENT
What led to you becoming a chef ? I was always a keen cook as a child , but didn ’ t aspire to become a chef until my late teens when I got a job in a country club , golf course and hotel close to Wolverhampton where I grew up . It was there that I watched and admired my senior colleagues as they prepared and then served quality food in volume , but in such an organised manner - I knew then that this was going to be my career .
Where did you train ? I cut my teeth and completed my levels 2 and 3 in professional catering at Patshull Park Hotel in the Shropshire countryside working under head chef Andy Chamings and executive chef Fidel Ebanks . Both outstanding classically trained chefs , they nurtured their brigade , teaching the fundamentals and supporting us all , both inside and outside of the kitchen . The methods I took with me then , I used as soon as I started running kitchens of my own . After that , my training comprised learning from my superiors in other kitchens and a fair bit of self-education .
Where have you worked before ? A bit of a journeyman , I ’ ve worked all over the country , from Birmingham and the West Midlands to the Dorset coast , North Yorkshire and Dales , the French Alps and now Kent . My most notable job , albeit in a junior role , was in the kitchen at the Atlantic Hotel in Jersey ; high-quality dining in probably the most desirable hotel on the island . I spent a lot of my head chef career working in gastropubs for Mitchells and Butlers Premium Country Dining Group , and for Brunning and Price . These high-volume businesses gained me the experience of managing large teams and serving fresh food in a country pub setting . Other notable work included being a lead chef in one of the kitchens in the Athletes ’ Village at the 2022 Commonwealth Games ; an experience I will never forget .
Why Kent and the Hythe Imperial Hotel ? I came to the Hythe Imperial Hotel originally as a relief chef back in March 2022 and fell in love with its Kent coastline location and the diversity of the hotel ’ s business . I left to work at the Commonwealth Games , but returned in October 2022 as sous chef , working through to March the following year . I came back again last July and took over as head chef in March this year .
It ’ s a challenging role - every day is different - but the team is great and there ’ s always a friendly atmosphere . The managing director , Nick , gives us the freedom to express ourselves and all the tools we need to carry out our jobs properly and well .
Tell us about the dishes and menu you have created at the Hythe Imperial Hotel ? We try to concentrate on local produce and create a menu that ’ s not too overcomplicated . Simple dishes cooked well suit our guests here ; they ’ re not looking for foams and gels , just tasty , well-cooked food . We supplement the menu with specials , which helps with the development of future menus , as well as giving the team a chance to showcase their skills and passions .
Being so close to the sea , our fish is always popular , so our grilled Channel-caught plaice , served simply with a lemon and caper butter , is always a favourite . Smoked cod with dauphine potatoes , charred leeks and chive beurre blanc is a nice light main , and if you like meat , the lamb trio of rump , cutlet and shepherd ’ s pie will definitely deliver . Our bar is also a busy restaurant , popular with both residents and non-residents , and with quite an extensive menu featuring dishes from a croque monsieur to slow-cooked beef rib , there ’ s plenty to cater to everyone ’ s taste . The afternoon tea parlour is another busy area , with our menus changing every month .
What is your signature / favourite dish ? I don ’ t really have a favourite dish as things are always changing and I like to try everything , although the lamb dish mentioned above is very pleasant . My favourite thing to prepare , cook and serve is fish , so the cod would be it right now .
What is your guilty pleasure ? I don ’ t know if I should be guilty , but a large lamb shashlik kebab with chilli and garlic sauce , and a portion of chips on the side .
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