Meet the chef ... at Chapel Down, Tenterden

PUBLISHED: 14:14 19 January 2012 | UPDATED: 20:55 20 February 2013

Meet the chef ... at Chapel Down, Tenterden

Meet the chef ... at Chapel Down, Tenterden

Craig Wales, head chef, shares his top cookery tip and unusual speciality dish


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

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