Food
THE ART OF
FOOD + DRINK
SOMEWHERE ALONG THE EVOLUTIONARY ROAD, THE
NECESSITY AND PURPOSE OF FOOD TURNED INTO ENJOYMENT; FOOD ISN’ T JUST TO KEEP YOU ALIVE, IT’ S TO MAKE YOU FEEL ALIVE. THE ENTIRE EXPERIENCE FROM
THE ATMOSPHERE, FRAGRANCES IN THE AIR, TABLE SETTING, PRESENTATION, AND OF COURSE THE FLAVOURS,
ALL ADD UP TO ONE OF LIFE’ S GREATEST PLEASURES.
Here in Kent, we’ re spoilt for choice when it comes to experiencing the art of food. Three of Kent’ s best chefs – Graham Garrett from Michelin-starred The West House; Matt Sworder from awardwinning The Corner House; and Patrick Hill of 3AA Rosette Award-winning Thackeray’ s – spoke to us this month about what drives their artist creativity and passion in their culinary ventures.
GRAHAM GARRETT OF THE WEST HOUSE www. thewesthouserestaurant. co. uk
© Adrian Franklin
As the drummer with 80’ s rock bands Dumb Blondes, Panache and Ya Ya, Graham Garrett was used to rubbing shoulders with the likes of Bruce Springsteen, Freddie Mercury and Talking Heads. He didn ' t turn to professional cooking until he was 31, and has since cooked at the likes of Number 10 Downing Street and Buckingham Palace.
Graham Garrett is known for his success at his Michelin-starred restaurant The West House, in Biddenden, Kent. Since its launch in 2002, Graham and his partner Jackie have created their own dining room, allowing Graham to pursue his own vision. His food has gained the restaurant multiple awards including holding a Michelin star since 2004.
Graham’ s focus on excellent delivery of the finest ingredients yields results:“ When you work with the seasons, it practically writes the menu for you.”
Graham’ s reputation has afforded him many media opportunities, including among them prestigious television show Great British Menu and Ramsay’ s Best Restaurant. However he is most likely to be found in his kitchen, creating wonderful food.
Where do you get your artistic inspiration when it comes to the visual presentation of your dishes?
Inspiration always comes from the ingredients, and how the flavours and textures will work together. We then experiment with cooking methods to find the best way to achieve the most flavour. It ' s then about tasting everything together to ensure all the flavours are balanced.
When we ' re happy that everything works, it ' s then a case of getting it to look good on the plate.
This starts by choosing the right plate, this can make a massive difference to the finished dish. It’ s then doing what you think looks best, sometimes this can take a few attempts.
Are there certain foods you find easier to work with, and other you find more difficult, when it comes to artistic presentations?
I always find it easier to work with bright and colourful ingredients as they tend to look more striking when plating up. Things like different coloured carrots and beetroots always look more appetising.
What are your top three artistic tips for home chefs who want to wow their guests?
Choose the right plate for the job.
Don ' t try to put too much on the plate – three or four things is enough. If it doesn ' t add anything, don ' t put it on there.
Always keep in mind how the dish will eat. There ' s no point making something look great if you can’ t eat it.
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