FOOD + DRINK in THE KITCHEN WITH
JOSH LONG ,
HEAD CHEF , THE BULL INN , BETHERSDEN
What led to you becoming a chef ? From a young age I have always enjoyed cooking and baking . Some of my earliest memories are with my mum and nan baking scones and pastries . Food has always been a big part of my life and the satisfaction of a happy customer or friends and family is what fuels me . It gives me the drive to keep pushing and get better at what I do .
Where did you train ? My training started in secondary school where I took a GCSE in food technology . I then progressed to college where I graduated with a Level 3 in Catering and Hospitality .
Where have you worked before ? I started my previous job at the age of 17 as a commis chef and , after seven years working my way up , I left as a sous chef . I got to work with some of the best chefs in Kent including James Hawkes - the funniest head chef I ’ ve ever met - who imparted his knowledge and skills on a regular basis , and Rowan Brooks , the sous chef before me - to this day , I have never met a man as passionate and as knowledgeable about food as Rowan . Both chefs pushed me to be the head chef I am now . In the years I was there , we accomplished many accolades as a team such as two AA Rosettes for Culinary Excellence ( 2021 - 2022 ) and a Wedding of the Year Award for ‘ wow factor ’.
Why the Bull Inn , Bethersden ? The opportunity to be head chef here at the Bull Inn was one I simply couldn ’ t miss . Here , I get to challenge myself as I have never had this much responsibility before or my own kitchen to run as I please . I also get full creative autonomy for all of our menus including our daily menus and our festive and seasonal special menus . Of course , there ’ s also the team I work with and for . Not only are they my friends but they are also some of the best people in their respective jobs . I also need to acknowledge my amazing girlfriend , who was the one who believed in me and pushed me to make the big leap !
Tell us about the dishes and menu you have created at the Bull Inn ? The menu that I have created here is both seasonally changeable and easily adaptable for any allergies or intolerances . I push to use fresh local ingredients and serve food with passion and care . The menu takes inspiration from many different styles from pub classics to à la carte specials and there are different menus to cater for the different needs and desires of our customers . For example , we offer mid-week specials and deals including a light bar snack option all the way through to a full three-course meal experience and of course , a great Sunday menu for your roast dinner needs with four different meat options and a delicious vegetarian nut roast .
What is your signature dish / favourite dish on the menu ? My roast dinners are top tier in my opinion , but that aside I would have to say the buttermilk fried chicken wings , which we serve two ways : either Korean sweet and spicy or BBQ tangy and smoky with chopped spring onions and sesame seeds on top . Our pan-fried cod fillet served with sautéed new potatoes , wilted cream spinach and lemon caper butter sauce is another winner , and of course our classic sticky toffee pudding with hot toffee sauce topped off with a scoop of Madagascan vanilla ice cream and crystallised ginger . Everyone raves about how good my desserts are , so it ’ s tough to choose just one !
What is your guilty pleasure ? My guilty pleasure is certainly sweets and treats . I always triple check my desserts taste good , but there is always a chocolate bar or a bag of sweets in my bag at work . The sugar hit and caffeine is what keeps me going .
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