insideKENT Magazine Issue 23 - February 2014 | Page 66

FOOD+DRINK A YEAR OF KENT GOURMET FOLLOW CHAPTER ONE’S CHEF PATRON, ANDY McLEISH, ON A YEAR LONG JOURNEY TO DISCOVER THE FABULOUS FOOD KENT HAS TO OFFER. Next month on 17th March, we have an exciting event taking place at the restaurant. It will be the first time all five Michelin-starred chefs in Kent will get together to cook in one kitchen! Daniel Hatton (Thackeray's), Steve Harris (The Sportsman), Tim Johnson (Apicius) and Graham Garrett (The West House) will join me at Chapter One for one night only to prepare a fantastic seven-course meal to raise money for the Nicholls Foundation trust. Now thinking about it, I’m not sure why it has taken us so long to do something like this. I know the chefs well and have the utmost respect for them and what they do. I have followed their careers and eaten at their restaurants, so it’s a wonder why we haven’t collaborated sooner. In the past we have held special Gourmet Dinners where customers are invited to attend to raise money for selected charities, and it’s always great fun. We serve a special menu on the night with each course paired with a fantastic wine, courtesy of our sommelier Dilyan Kolev. Bramley Apple Charlotte; Graham Garrett is preparing Warm Escebeche of Local Wild Sea Bass for the fish course; and Daniel will be in charge of the starter of Roast Saddle of Local Wild Rabbit – what a feast! All the ingredients we use on the night will be local. Our charity this year, the Nicholls Foundation trust, raises money for people living with paralysis caused b