Meet the chef ... at Chapel Down, Tenterden
PUBLISHED: 14:14 19 January 2012 | UPDATED: 20:55 20 February 2013
Craig Wales, head chef, shares his top cookery tip and unusual speciality dish
MEET THE CHEF
Craig Wales, head chef
Tell us a bit about yourself
As a boy I was always fascinated by cooking my family encouraged me to go to catering college. I took a work placement at Dunkerleys in Deal and continued at college one day a week. After three years I moved to Guernsey and worked at the Old Government House Hotel. In 2008 I moved back to Kent and joined Hotel du Vin in Tunbridge Wells, leaving as senior sous chef in 2010 when the opportunity arose to work for Richard Phillips at The Hengist in Aylesford. I have been at Chapel Down 18 months
Whats your signature dish?
Kentish rhubarb and set custard tart served with poached rhubarb, Chapel Down sparkling wine and rhubarb sorbet
Your top cookery tip?
Always let your meat rest before carving
Your biggest influence?
My grandmother, I always helped her around the house at family gatherings. Christmas was always a special time for me because I could spend all day in the kitchen helping her prepare the Christmas dinner. It was she who inspired and encouraged me to pursue a career in catering
Your must-have kitchen gadget?
My Paco Jet ice cream machine
Who would you like to cook for?
My grandparents. Unfortunately, I never had the chance to show them how I have progressed. I am sure they would have been very proud.
Where: Richard Phillips at Chapel Down, Tenterden Vineyard, Small Hythe, Tenterden, Kent, TN30 7NG
01580 761 616
What: Stylishly modern, upmarket restaurant
Whats the damage: salon and dill fishcakes 5.95, roast fillet of Kentish beef 22
When: Tue-Sat 12-3pm, Thu-Sat 6.30-10.30pm, Sun Brunch 12-4pm, BH Mon 12-5pm