Meet the chef : Scott Goss, head chef at The Swan, West Malling
PUBLISHED: 13:33 10 January 2011 | UPDATED: 17:04 20 February 2013
Scott Goss on the influence of Gary Rhodes and Marco Pierre White, school dinner puds and why he loves his new mincer
Meet the chef :
Scott Goss, head chef at The Swan, West Malling
Tell us about yourself
I trained at Thanet College for two years. From there I went to London to work for Gary Rhodes at City Rhodes, then on to Rhodes in the Square and then Allium under Anton Adleman. After that I went to The Admiralty under Robert Spencer, and then moved out of London to find The Swan in West Malling.
Whats your signature dish?
The one dish I love is my plate of school dinners for two to share. You get portions of each of the following: raspberry roly poly, strawberry arctic roll, sticky toffee pudding and caramel cream with vanilla custard.
Your top cookery tip for readers?
Dont be scared to try new things in the kitchen. At the end of the day its just food!
Who has influenced you most?
Although I have never worked for, or met the man, the biggest influence in my career has been Marco Pierre White.
Your must-have kitchen gadget?
My new mincer is amazing! I am able to produce the most incredible Longhorn beef burgers from all offcuts and parts of the animal. Its perfect for burgers and sausages - the food we all love to eat!
Who would you like to cook for?
I have been proud to cook for many high profile celebrities in my cooking career - Gary Rhodes, Gordon Ramsey and John Baptiste were all a pleasure to cook for. But if Marco or the Roux Brothers walked into my kitchen, I would be a very happy chef!