insideKENT Magazine Issue 97 - April 2020 | Page 78

FOOD+DRINK
MEET THE CHEF:
ELLINA SMITH,
DEVELOPMENT CHEF AT SHEPHERD NEAME
What led you to becoming
a chef? and quickly rose through the ranks,
eventually becoming his sous chef.
I grew up in Russia, where I studied
music and textile engineering before
emigrating to the UK. I didn’t speak
the language when I arrived, but was
able to find a job working in the
kitchen of a top London restaurant.
My mother had given me a good
training in the basics, and I have
always been creative and enjoyed
learning, so cooking seemed a great
way to use my skills. What led you to take on a job
in Kent?
Where did you train?
My first role was at The Ebury
Restaurant and Wine Bar in London,
which was frequented by many
celebrities and politicians. It was
known for its great fresh food and
eclectic mix of cuisines. I was very
lucky as my training was provided by
The Ebury’s well-known and well-
respected Australian head chef Josh
Hampton. I started as a commis chef
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My husband and I have two children,
and his family is from Kent, so we
decided to raise our family there
as well. During my oldest son’s
childhood, I was working in London
and had a very poor work/family
balance. I knew it had to change, so
I decided to work closer to home.
Shepherd Neame offered me my first
head chef position at The Wharf in
Dartford. I worked there from
November 2005 to May 2017, when
I was appointed to my current role as
development chef. It is more of a
roving position, visiting the managed
pubs across our estate, such as The
Horse & Groom, Wilmington or the
Botany Bay Hotel, Broadstairs, and
working with kitchen teams to offer
support and training. We have a
diverse estate of outlets, and as an
independent brewer and pub operator, we are able to treat every site as unique
and ensure its food offer is tailored to maximise the opportunities specific to its
marketplace. Chefs are encouraged and empowered to be creative.
Tell us about your approach to creating dishes and designing a menu?
My approach is to include a mixture of well-loved classic dishes – but with a new
twist – and some contemporary dishes. It is not about your personal likes or
dislikes, it is all about what will or won’t work for the business – will it look good
on a plate, and will it make a profit? The Wharf is currently undergoing a major
refurbishment and I am thrilled to be supporting the team with the new menu
for that. The designs for the site look fantastic, and after my long history with
the pub, I am so proud to be a part of this exciting project.
What is your signature/favourite dish?
Thai Green Curry. I have a real affection for Thai food as I met my husband
in Thailand.
What is your guilty pleasure?
My favourite treat is a glass of Champagne accompanied by Charbonnel et
Walker Pink Marc de Champagne truffles. My husband is forgiven anything if
he presents me with that!
www.shepherdneame.co.uk