FOOD + DRINK in THE KITCHEN WITH
KIERAN
GOLDING
HEAD CHEF, POMUS, FOLKESTONE
Tell us about your culinary journey so far.
My first inspiration to be a chef came from watching my grandma in the kitchen. As kids she would always come round and make us a steak and mushroom pie, and together we would make cheese straws. I started my training at Broadstairs college under Craig Mather, who is now head chef at Kebbels in Broadstairs. After three years at college I moved to London to work under Gordon Ramsay at Maze in Mayfair( which is now Lucky Cat!). Once I came back to Kent, I worked under Craig Edgell at Wyatt and Jones, where I learnt everything from fish butchery to menu costings. I took some time out to travel Australia and South East Asia before returning to Kent again to work for places such as The Blue Pigeons and Chapel House Estate, before finding Pomus.
What’ s the culinary concept at Pomus?
Pomus in Folkestone, the sister restaurant of Pomus Margate, is based on the concept of sharing, with great wine and warm friendly service, owned by Ryan Jacovides. Seasonality plays a massive part in what we do here as our menu changes every month, which means working closely with suppliers and experimenting with lots of dishes.
What is your signature / favourite dish?
I wouldn’ t say I have a favourite dish, but seafood has always been a massive part of my cooking. Living so close to the sea, we have a daily changing catch of the day, where the team and I can get creative. Bream with clams and an nduja butter is a winner though!
Tell us about the recipe we’ re showcasing?
It was a firm favourite on our menu during autumn, but could easily be made into a refreshing summer salad.
What ingredient could you not live without?
I couldn’ t live without butter! Everything has to be finished with a good knob of butter!
What’ s your favourite Kentish ingredient, product or producer?
My favourite Kentish ingredient has to be asparagus. We work closely with Kent Fresh, our veg supplier, who goes to Sevenscore every morning to get the best he can get.
Which present chef would you love to work in the kitchen with?
Having eaten at Paul Ainsworth at No6 in Padstow, I think his philosophy and passion stands out above the rest.
Where’ s your go-to place to dine in Kent?
I love exploring independent restaurants in Kent and my top favourite at the moment has to be Hot Wood Pizza in Westgate. Always a great atmosphere and their pizza is second to none.
What’ s your guilty pleasure?
My guilty pleasure is honestly marmite on toast and a big bowl of crisps after a long day at work.
pomus. co. uk pomusfolkestone
We’ re showcasing a confit duck leg with plum ketchup. www. insidekent. co. uk • 119