Fabien Couchouron , Head Chef , The Square Fish Café , Lenham
Where have you worked before ? I have worked in a number of restaurants in France and here in Kent but perhaps my most memorable are Morot-Gaudry in Paris where I worked as an apprentice learning from two Michelin-star chefs : Jean Pierre and the legendary Morot Gaudry himself ; The Belle Aurore , where I worked as a sous chef alongside one Michelinstar chef , José Bailly ; and The Farmhouse in West Malling , which was my first head chef opportunity at the age of just 24 . Oh , I also loved working in St Tropez , but that is another story …
Why The Square Fish Cafe , Lenham ? I love cooking with seafood , it ’ s so versatile . I also love that I have complete freedom in the kitchen , creating my own menus and choosing seasonal local vegetables , meat and of course what ’ s fresh from the boat each day !
MEET THE CHEF
What is The Square Fish Cafe ’ s concept ? Our focus is on quality ingredients where flavour is king . It ’ s also important for us to use local suppliers for all of our ingredients as well as our spirits , wine and beer menu .
Tell us about the dishes and menu you have created Each of our menus has been carefully created to ensure that there is something for everyone . Modern elegant dishes sitting next to the best traditional ingredients that the land and sea has to offer .
What led to you becoming a chef ? From a young age I lived with my grandmother in France , she taught me all of the basics of cooking and ignited my passion for life in the kitchen .
Where did you train ? At 15 , I attended Ferrandi Paris , an internationally recognised school of culinary arts , for three years and from there I was lucky to work alongside professional Michelin-star chefs , which also taught me so much about the art of cooking .
What is your signature / favourite dish ? It ’ s got to be my seafood linguine packed full of the freshest calamari , mussels , king prawns , clams and scallops wrapped in a basil , garlic and white wine sauce .
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