insideKENT Magazine Issue 54 - September 2016

EVENING MENU BY ADAM TURLEY 2 COURSES £30 3 COURSES £38 Including bread, nibble and refresher Bread: Home-made sourdough, beef dripping, smoked butter Nibble: Crispy whitebait or pork scratchings, cep mayonnaise TO START Egg: Devilled duck egg, leek, hay baked ham, mustard Pollock: Sweetcorn chowder, mussels, radish Pea: English pea risotto, mozzarella, nasturtium, almond Octopus: Walnut, gem lettuce, chipotle mayonnaise RAISING THE BAR OF KENT’S DINING SCENE One of Kent’s most high-profile restaurants, The Bull in Wrotham, has appointed new executive chef, Adam Turley, who worked under Michel Roux Lamb: Sweetbread, radish, bbq onion, gold raisins FOR MAIN Hereford Beef: Smoked Hereford brisket, bbq flat iron steak, onion, artichoke Pork: Head to tail, fermented cabbage, celeriac South coast Plaice: Sea vegetables, oyster, salsa verde, nage Day boat Mackerel: Scorched mackerel, cucumber, fennel seed, heritage tomato Adam Turley is a classically trained its classy thing without being self- chef who deepened his knowledge conscious about it. As owner Martin working Flanagan Deadman says “What I have learnt (now personal chef to the Queen) running a place is that it evolves, before moving onto the Michelin the food can’t stay the same for 5 star kitchen at The Waterside Inn years. That is why it is so exciting REFRESHER where he worked with Michel Roux working with Adam. His cooking is Snr and Alain Roux. Since then, wholesome, hearty, mouthwatering Pineapple: Soup, chilli, crème fraiche Adam has made quite a name for and visually attractive. We are now DESSERT himself cooking beautifully presented investing in new equipment, crockery dishes using moder

insideKENT Magazine Issue 54 - September 2016 | Page 59