Meet the Chef from The Bell Hotel, Sandwich...

PUBLISHED: 13:51 21 July 2009 | UPDATED: 16:10 20 February 2013

Chef at the Bell Hotel

Chef at the Bell Hotel

Steve Piddock, chef from the Bell Hotel, lets us into his secrets...


Steve Piddock lets us into his secrets


How long have you worked at The Bell?


I have been here since September. I trained in London and have been to Australia and then back to Kent, to Chilston Park, Sandgate Hotel, The Place in Camber Sands and The Cliveden in Buckinghamshire.


What is your signature dish?


I'd say the mackerel and beetroot terrine is good. But I like to cook fish, although I have no real preference. I also like to take the cheaper cuts of meat and turn them into something extravagant, such as blade of beef, or shoulder of lamb, pork belly.


What's your top cookery tip for Kent Life readers?


Start with good ingredients, but keep it simple


Who has influenced you most in your career?


David Everett-Matthias at the Champignon Sauvage in Cheltenham. He is a unique guy and I'd love to work with him. I'm going there this month.

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