FOOD + DRINK in THE KITCHEN WITH
MIHIRDEV RAI
HEAD CHEF, BUENOS AIRES NIGHTS STEAKHOUSE, ASHFORD
Tell us about your culinary journey so far. My passion for cooking began when I was a child, curious about every sound, smell and sizzling pan. Over the years, that curiosity only grew. Cooking became my way of exploring the world, always searching for something new to learn, something good to create and something worth sharing at the table. Most of my journey has unfolded in Kent and London, working in the heart of bustling kitchens and the warmth of gastropubs. Each place taught me something different, from the precision of fine dining to the comfort and heart that defines great pub food. And through it all, my love for creating dishes that connect people has only grown stronger.
What’ s the restaurant concept at Buenos Aires Nights? Buenos Aires Nights brings authentic Argentine cuisine to Kent, celebrating the passionate tradition of exceptional steaks, carefully curated wines and warm hospitality that defines Argentine dining culture. Our concept honours Argentina’ s rich culinary heritage, where Spanish and Italian influences blend beautifully with indigenous traditions. Our premium steaks are sourced exclusively from sustainable Argentine farms, while we carefully select the finest ingredients to create authentic Argentine flavours. We believe great food brings people together and creates lasting memories. Our mission is simple: to share a genuine taste of Argentina while delivering unparalleled service and an exceptional dining experience that transports you straight to Buenos Aires. It’ s more than a meal- it’ s a celebration of Argentine culture, quality and the joy of gathering around brilliant food.
What is your signature / favourite dish? It has to be our empanadas! Every culture has its own version of a filled pastry, from Italian calzones to Indian samosas, Cornish pasties and Middle Eastern sambousek. In Argentina, it’ s empanadas: hand-folded, generously filled and brimming with flavour. We have four different empanadas on the menu- of course there is Argentine beef, but also ham and cheese, an onion and cheese( featuring Provolone cheese and caramelised onion) and finally spinach- all equally delicious!
Tell us about the recipe we’ re showcasing. It has to be our Argentinian beef empanadas! For the filling, we slow-cook finely chopped beef with onions until tender and aromatic, then season it with a blend of traditional
Argentine spices- just enough to bring warmth without overpowering the meat. A few green olives are added for a briny contrast, and hard-boiled egg for richness, creating that classic empanada balance of savoury, salty and satisfying. Once filled, each pastry is handfolded with our distinctive repulgue( crimped edge). The result? A crisp shell that gives way to juicy, flavourful beef in every bite.
What ingredient could you not live without? Garlic! If there’ s one ingredient I simply can’ t live without it’ s garlic. From marinades to compound butters and finishing sauces, garlic brings depth, aroma and that irresistible savoury punch. Roasted, minced, sautéed, it’ s the subtle hero that ties every dish together.
Which chef, past or present would you love to work in the kitchen with? It would have to be Anthony Bourdain, no question. He didn’ t just cook, he lived food. He ate in the streets, alongside locals, diving into the heart of every culture with curiosity and courage. I would have loved to stand beside him, learning not just how to cook, but how to experience food the way he did- raw, honest and unforgettable. Imagining that journey still inspires everything I do in the kitchen today.
Aside from your own restaurant, where’ s your go-to place to dine in Kent? Apart from visiting the other Buenos Aires Nights restaurants across Kent, I love indulging in informal dining experiences where refinement takes a back seat, much like Anthony Bourdain celebrated food. Sometimes that means a quick stop at Gurkha Villa for street-style dishes packed with spices, or a family outing to The Goods Shed in Canterbury while exploring the cathedral and the farmers’ market.
What is your guilty pleasure? Pastry has always been my guilty pleasure. Every now and then, I make it my‘ duty’ to quality check our churros. It’ s not just about indulging my sweet tooth, it’ s about making sure every guest gets the same perfect experience. I look for that satisfying crisp on the outside, tender fluff inside and just the right balance of sugar so it sparkles without overpowering the dough. And yes, I might also dip them into dulce de leche … Strictly for research purposes, of course!
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