FOOD + DRINK in THE KITCHEN WITH
DANIEL CALDIERARO
HEAD CHEF , BREWING BROTHERS BEACHSIDE , FOLKESTONE
What led to you becoming a chef ? Growing up in northern Italy , I was very lucky to be surrounded by the most incredible ingredients . Food is the thriving element in Italian families ; as we often say - we are already planning dinner while having lunch . My family has always been a foodie one , starting from my grandad on my mother ’ s side and passing through generations to then hit me and begin my own story . I was a plumber by trade , but I ’ d had enough of it . I was fascinated by the hospitality lifestyle , the creative side of the kitchen and the amount of job opportunities in the industry , so all these elements combined , plus a brother working as a chef , led me to start cooking and apply for a job in a restaurant .
Where did you train ? I started my first experience as a chef in a ski resort in Italy , not far from where I grew up . My brother Nick was the head chef and although being younger than me , had a lot more experience , so I started under his supervision . Having your younger brother as your boss presents its challenges , but I was very happy to be in that environment and have the chance to work alongside my brother in a very busy restaurant . We had a great time and I learned a lot .
Where have you worked before ? Not long after the adventure in the ski resort , I decided to follow the winter and moved all the way over to New Zealand to continue snowboarding and live the chef life . I worked in several restaurants from bistros to fine dining and pop-ups . Those were very formative years and set me on a path to explore different cuisines and expand my existing Italian cooking knowledge .
The travelling bug hit me hard , so I moved back to Europe , where after working experiences in France , Spain and Portugal , I landed in the UK . Hastings became my hub ; it ’ s a quirky seaside town with lots of culture , a fishing fleet and pubs . I was in my element and in less than a week I encountered the Brewing
Brothers - a brew-pub with a pizza oven , a vision , a perfect combo and a great work opportunity .
So , in August 2016 , we opened the doors to The Imperial , Brewing Brothers ’ first venue with myself as head chef cooking modern style pizzas . Through the years the company grew , adding more venues in Hastings , increasing beer production and a wider food offering including pizza , pasta and antipasti - all the key factors of the Brewing Brothers ’ style .
Why Kent and the Brewing Brothers Beachside ? As a growing company with an expanding vision , we are always looking for a new adventure . That mindset took us to Kent , to approach the Folkestone Harbour Arm for a potential new venue . What became Brewing Brothers Beachside was presented to us as the largest venue on Folkestone Harbour Arm , an independent structure made out of shipping containers located between the now disused train platform and the beach offering breathtaking views and incredible sunsets .
This was the opportunity we were waiting for ; a new location in a different county where we could showcase both our style of food and our company ethos . Brewing Brothers Beachside opened its doors in May 2023 presenting itself to Folkestone as a craft beer bar with a wood-fire oven that focuses on signature pizzas and antipasti featuring local ingredients , but with a nod to Italian tradition .
Tell us about the dishes and menu you have created at Beachside ? I love to play and experiment , pushing boundaries with food and researching flavours by taking local ingredients and adapting them to my style of cooking . Kent and Sussex have incredible producers and products , and I think it ’ s very important to respect and highlight this provenance and sustainability . Seasonality is also very important to me ; I want to showcase products at their prime , and there is no better way to do so than when they are widely available , which allows me to be more creative but still respect my philosophy of cooking .
When I create a menu , I always take some key ingredients that I want to highlight and then pair them with other interesting flavours . Our pizzas change seasonally using the best quality produce . I ’ m very proud when I tell my customers that we use British mozzarella or that I choose to make my own ham instead of buying it in . Some of our dishes cooked in the wood-fired oven come from the willingness to bring some known ingredients such as short ribs or seasonal vegetables presented in a different and interesting way . Last but not least , I love cooking with our beer , in both savoury and sweet dishes . I think this gives us a different edge .
What is your signature / favourite dish ? My favourite dish depends on my mood and the time of the year , so it ’ s changeable . In terms of a signature dish , I think pizza has been a constant for over eight years and I ’ m never tired of trying different combinations . I could easily eat it every day . At Beachside , the two dishes I love making and cooking the most are without doubt our meatballs in tomato sauce ( normally on the menu in summer ) and our signature smoked haddock and mozzarella croquettes , served with seaweed mayo . I think the latter is a true testament of a merging of cultures and cooking techniques , utilising the prime local ingredients that sit perfectly in a seaside restaurant .
What is your guilty pleasure ? A good cured meats and cheese board with a nice pint of IPA . Obviously always shared in good company .
www . brewingbrothers . org brewingbrothersbeachside
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