insideKENT Magazine Issue 64 - July 2017 | Page 104

FOOD+DRINK
THE MANOR at Bickley
THIS ELEGANT VICTORIAN-STYLE MANOR HOUSE HAS SEEN
SOME SIGNIFICANT CHANGES IN THE PAST FEW MONTHS
INCLUDING REFURBISHED FUNCTION SUITES, BEDROOMS AND
SOME EXCITING NEW MENUS TOO. NOW RUN BY THE TWO
SISTERS WHO ACTUALLY GREW UP AT THE MANOR, THE FAMILIAL
FEEL IS EVIDENT. FOOD IS AN IMPORTANT ASPECT OF CREATING
SUCH A WELCOMING ATMOSPHERE, SO A COMPLETELY NEW
KITCHEN AREA HAS BEEN BUILT AND A BRAND NEW INVENTIVE
CHEF, VALERIU PASCALAU, HAS BEEN EMPLOYED. VALI TAKES
SOME TIME AWAY FROM HIS EXCITING NEW CREATIONS TO
ANSWER A FEW QUESTIONS.
Hi Vali. How long have you been working
at The Manor? What do you love about cooking
Sunday roast?
Almost a year now. I am very excited to work
for an independent, family-run hotel and be
part of all the positive changes that are taking
place. It was very important that I was allowed
to put my own stamp on things and be creative
in the kitchen, which is something the new
owners have allowed me to do. I have put
together my own menus, which I am
extremely proud of and we ve had some
amazing feedback already. I didn‘t realise how important Sunday roast
was until I came to England. Or the amount
of gravy that is actually needed! I usually get
in for 9am to start my lunch service. The first
thing I do is get all the meat into the kitchen
and allow it to come to room temperature
before cooking, which is an essential step for
fantastic tasting meat. The secret to crispy
roast potatoes is a good boil in salty water,
cooking them in hot beef dripping or duck
fat, and of course, every chef‘s favourite thing—
seasoning. I love cooking Sunday roast it’s a
meal that brings families together, which is
very important to me.
What do you most love about The Manor’s
brand new kitchen?
Everything. When you have great functioning
equipment, it’s like having an extra member
of staff. Better maybe, as it doesn’t talk back!
Why is sourcing local produce important
to you?
We always source local produce wherever
possible. By doing this we support local
businesses, which in turn establishes good
working relationships. You can ensure the
quality is always of a high standard and it also
helps to cut down on gas emissions.
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What s your favourite meat?
Definitely the rib-eye Herefordshire fully
grass-fed beef. It’s a beautiful animal, well
looked after and matured for 28 days. I would
recommend our diners try this.
And your favourite way to finish off a
Sunday roast?
We do an amazing ginger hot pudding served
with either ice cream or sorbet. It’s really light
and very tasty.
The Manor at Bickley’s Sunday Lunch is
available every Sunday from 12pm-4pm. Two
courses £23.50, or three courses £27.50. Grill
Menu available daily and an A La carte menu
available every evening. To book or to view a
sample menu, please visit
www.themanoratbickley.co.uk.
The Manor at Bickley
Thornet Wood Road
Bromley
BR1 2LW
020 8467 1461
[e-mail]
www.themanoratbickley.co.uk
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