FOOD + DRINK in THE KITCHEN WITH
NED VICHEV
CHEF & CHOCOLATIER, N2 SWEET LAB, MAIDSTONE
Tell us about your culinary journey so far. My culinary journey began more than 20 years ago. I started as a young chef and worked my way through every stage of the kitchen, always curious and eager to learn more about food; not just recipes, but the ingredients, techniques and science behind them. Cooking has always been more than preparing meals for me. It’ s a way to stay connected with nature and the environment. Through food you explore chemistry, fermentation, biodiversity and creativity- even elements of sculpture and architecture when it comes to presentation.
About five years ago, I began focusing more deeply on chocolate and desserts. Chocolate is one of the most complex ingredients in the culinary world and a constant source of inspiration for me. It felt like an area many chefs don’ t fully explore and once I started working with chocolate, I completely fell in love with it. Since then, chocolate has been what inspires me every day.
What’ s the concept behind N2 Sweet Lab? At N2 Sweet Lab we approach desserts with the same creativity and attention that chefs bring to savoury cuisine. A big part of our philosophy is celebrating the incredible produce we have here in Kent. We often work with ingredients from local farms, distilleries and independent producers, many of which we discover at farmers’ markets or local events. Kent is full of amazing ingredients and artisan products, and we believe they deserve to be celebrated more. That’ s why we enjoy marrying local produce with our chocolates, cakes, ice creams and desserts to create flavours that reflect the region.
What is your signature or favourite dish? I enjoy exploring different flavours, cuisines and cultures, and the culinary world is far too big to limit yourself to one favourite. My preferences change constantly depending on the season, the ingredients available and new inspirations I discover. Every dish has the potential to offer a new experience.
Tell us about the recipe we’ re showcasing. This recipe is inspired by warm toffee and caramel flavours, enhanced with locally produced ingredients from Kent.
What ingredient could you not live without? Chocolate- absolutely. It’ s one of the most fascinating ingredients in the culinary world, with a long and rich history. Every origin, producer and chocolatier creates something different, which makes it endlessly inspiring to work with. Even after years of working with it, there is always something new to discover.
Which present chef would you love to work in the kitchen with? Every chef brings their own personality and perspective to food, but one person who truly opened my eyes to the world of chocolate is James Parson. His work and approach to chocolate had a big influence on my decision to explore it more seriously and eventually focus my work in that direction.
I’ m also a big admirer of Dominique Persoone. His creativity and playful approach to chocolate- constantly pushing boundaries and experimenting with flavours- is incredibly inspiring. Closer to home, I also really respect the work of Will Devlin. His philosophy around seasonal produce, sustainability and working closely with local farms is something I admire a lot. In fact, The Small Holding is somewhere we would love to visit for a dining experience … once the kids give us a chance to breathe and we manage to escape for an evening!
Aside from your own kitchen, where’ s your go-to place to dine in Kent? Running a family business means we don’ t dine out very often, especially with the kids keeping us busy. When we do get the chance, I enjoy exploring local farms, independent producers and small food businesses around Kent- we often visit Lower Ladysden Farm, where we like to pick fresh seasonal strawberries that we sometimes use in our desserts.
We also enjoy working with local producers such as Brays Bees for honey, which inspired one of our honey cakes, and ingredients from Maidstone Distillery, including their gin and toffee liqueur. Another fantastic local producer is Castle Farm, whose lavender we use in our lavender and blackcurrant entremets and chocolates. We also enjoy collaborating with GoatHerd Coffee, pairing coffee origins with matching cacao origins to create limited-edition bars and truffles.
What is your guilty pleasure? Chocolate, of course! No matter how many years you work with it, there is never really such a thing as too much chocolate.
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