FOOD + DRINK in THE KITCHEN WITH
ANTHONY COPPARD
GUSBOURNE, APPLEDORE, KENT
Tell us about your culinary journey so far.
My passion for cooking was sparked at an early age, growing up in a household where fresh food was the norm and convenience meals were never on the table. My mum was a brilliant cook and she passed down traditional English recipes that had been in the family for generations. She taught me to cook from scratch and that hands-on experience laid the foundation for what would become a lifelong career. Encouraged by my school catering teacher- who recognised my enthusiasm!- I went on to study at Westminster College in London, one of the country’ s top culinary schools at the time. Over three years, I immersed myself in professional training, competed in culinary competitions and brought home medals and accolades that gave me a strong start in the industry.
While studying, I cut my teeth in gastropubs, where I learned the value of honest, wholesome food made with fresh ingredients. My early career included time at Swan at the Globe in London, nestled within the iconic Shakespeare’ s Globe theatre. A year spent in Spain brought with it my first head chef role at just 24; a formative experience that shaped both my cooking and leadership style. Back in the UK, I worked at renowned venues like The Three Chimneys in Biddenden- named Kent Dining Pub of the Year three times- and The Dog at Wingham, a two AA Rosette establishment. I even ran my own street food business before joining Gusbourne in 2021 as their newly appointed head chef. Every step of the journey has been about refining my craft, embracing creativity and staying true to the values I first learned in my mum’ s kitchen.
What’ s the culinary concept at Gusbourne? At Gusbourne, our culinary philosophy is rooted in locality, seasonality and harmony with the wines we produce. We champion fresh, locally sourced ingredients, prepared using modern British techniques that let their natural quality shine. Every dish is designed to reflect the character of the land it comes from, creating a seamless synergy between the food on the plate and the wine in the glass. It’ s about celebrating the terroir
- those that grow together, go together. We work closely with trusted suppliers, all within a 50-mile radius of the estate. Many are just a stone’ s throw away including Owley Farm Mushrooms, Cherry Tree Farm and our fishmongers in Hastings. This close connection not only ensures freshness but also supports a more sustainable approach to dining. We make it a priority to use every part of the ingredient wherever possible, minimising waste and honouring the produce. The result is a menu that’ s deeply tied to our corner of Kent- thoughtfully crafted to enhance the Gusbourne experience, from vineyard to table.
What is your signature / favourite dish? I wouldn’ t say I have one signature or favourite dish- it’ s more about the ingredients and the season for me. What I really love is the creative process: taking the freshest seasonal produce and crafting something new and exciting with it. The menu is constantly evolving throughout the year, inspired by what’ s growing locally and what pairs beautifully with our wines. For me, the true joy lies in letting the ingredients speak for themselves and building dishes that reflect the moment and the landscape around us.
Tell us about the recipe we’ re showcasing. As we head into the festive season, I find myself drawn to unique interpretations of traditional dishes. One standout from our menu at The Nest in recent months is the salmon dish- a fresh, seasonal twist that embodies both elegance and comfort. The salmon is cured with beetroot, imparting a rich, ruby hue and an earthy sweetness. Fennel adds a gentle aromatic lift and a subtle nod to classic festive spices, while sharp, citrusy sea buckthorn brings a vibrant acidity that cuts through and elevates the richness of the fish.
Paired with our Gusbourne Blanc de Blancs, the dish truly comes alive. The wine’ s fresh minerality and notes of ripe citrus and orchard fruits beautifully complement the salmon’ s delicate texture, creating a harmonious balance of flavour and finesse. Light yet indulgent, this dish is a perfect accompaniment to any festive celebrations- elegant, refreshing and best enjoyed with a chilled glass of our award-winning sparkling wine.
What ingredient could you not live without? Salt- without a doubt. It’ s one of the most versatile and essential ingredients in any kitchen. The right seasoning has the power to elevate a dish, enhancing its natural flavours without overpowering them. At Gusbourne, we favour sea salt from Maldon in Essex for its clean, mineral-rich profile. Its subtle salinity not only brings depth to our dishes but also complements the character of some of our most premium wines.
Which chef, past or present, would you love to work in the kitchen with? Tom Shepherd of Upstairs in Lichfield is definitely at the top of my list. I really admire his approach to food- creative, ambitious and technically refined. His work on Great British Menu was particularly inspiring, showcasing his flair and precision. While I haven’ t had the opportunity to cook alongside him in a traditional sense, I was fortunate enough to meet him and hand over the reins of our kitchen during one of our Chef Series events. It was a real privilege to host him as part of the series, which invites some of the country’ s most exciting culinary talent to our estate.
Aside from Gusbourne, where’ s your go-to place to dine in Kent? Other than cooking at home, one of my favourite places to dine in Kent is THE PIG- at Bridge Place. They do an exceptional job of championing sustainability, with a real focus on hyper-local sourcing and seasonal produce. Their own kitchen garden plays a central role in the menu and you can really taste the freshness in every dish. It’ s a place that shares many of the same values we hold at Gusbourne, which makes dining there both inspiring and enjoyable.
What is your guilty pleasure? I have to admit, I’ m a big fan of a smash burger and the ones from Please Sir in Broadstairs are some of the best I’ ve ever had. Perfectly cooked, packed with flavour and topped off with their incredible beef dripping gravy … It’ s indulgent, comforting and absolutely hits the spot every time.
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