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