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Interview with Paul Nixon, head chef of Hotel du Vin Bistro
Paul Nixon, head chef of Hotel du Vin Bistro
Tell us about yourself
I have been cooking in kitchens since leaving school and going to Thanet College to do my NVQ in catering. From there I started work at the Savoy in London before going to Amsterdam to work for the Roux brothers.
Whats your signature dish?
Seared loin and confit leg of wild rabbit with sauted artichokes and a vanilla jus.
Your top cookery tip for readers?
Enjoy what you do and never give up if things go wrong.
Who has influenced you most?
I have had many influences in my career. My first head chef, Simon Scott at the Savoy, Albert Roux in Amsterdam these guys had so much passion for what they did, but my biggest influence would have to be my mum. She is a great cook and I have learnt a lot from her
Your must-have kitchen gadget?
I could not live without my Robocope blender
Who would you like to cook for?
I have always wanted to be a personal chef to someone very rich and famous!
Hotel du Vin and Bistro
Tunbridge Wells TN1 2LY
Tel: 01892 526455
Open: Lunch Mon-Fri 12-2pm,
Sat and Sun 12-2.30pm, dinner
7-10.30pm (pre-theatre dinner at 6pm by prior arrangement)