Food
THE ART OF
FOOD + DRINK
SOMEWHERE ALONG THE EVOLUTIONARY ROAD , THE
NECESSITY AND PURPOSE OF FOOD TURNED INTO ENJOYMENT ; FOOD ISN ’ T JUST TO KEEP YOU ALIVE , IT ’ S TO MAKE YOU FEEL ALIVE . THE ENTIRE EXPERIENCE FROM
THE ATMOSPHERE , FRAGRANCES IN THE AIR , TABLE SETTING , PRESENTATION , AND OF COURSE THE FLAVOURS ,
ALL ADD UP TO ONE OF LIFE ’ S GREATEST PLEASURES .
Here in Kent , we ’ re spoilt for choice when it comes to experiencing the art of food . Three of Kent ’ s best chefs – Graham Garrett from Michelin-starred The West House ; Matt Sworder from awardwinning The Corner House ; and Patrick Hill of 3AA Rosette Award-winning Thackeray ’ s – spoke to us this month about what drives their artist creativity and passion in their culinary ventures .
GRAHAM GARRETT OF THE WEST HOUSE www . thewesthouserestaurant . co . uk
© Adrian Franklin
As the drummer with 80 ’ s rock bands Dumb Blondes , Panache and Ya Ya , Graham Garrett was used to rubbing shoulders with the likes of Bruce Springsteen , Freddie Mercury and Talking Heads . He didn ' t turn to professional cooking until he was 31 , and has since cooked at the likes of Number 10 Downing Street and Buckingham Palace .
Graham Garrett is known for his success at his Michelin-starred restaurant The West House , in Biddenden , Kent . Since its launch in 2002 , Graham and his partner Jackie have created their own dining room , allowing Graham to pursue his own vision . His food has gained the restaurant multiple awards including holding a Michelin star since 2004 .
Graham ’ s focus on excellent delivery of the finest ingredients yields results : “ When you work with the seasons , it practically writes the menu for you .”
Graham ’ s reputation has afforded him many media opportunities , including among them prestigious television show Great British Menu and Ramsay ’ s Best Restaurant . However he is most likely to be found in his kitchen , creating wonderful food .
Where do you get your artistic inspiration when it comes to the visual presentation of your dishes ?
Inspiration always comes from the ingredients , and how the flavours and textures will work together . We then experiment with cooking methods to find the best way to achieve the most flavour . It ' s then about tasting everything together to ensure all the flavours are balanced .
When we ' re happy that everything works , it ' s then a case of getting it to look good on the plate .
This starts by choosing the right plate , this can make a massive difference to the finished dish . It ’ s then doing what you think looks best , sometimes this can take a few attempts .
Are there certain foods you find easier to work with , and other you find more difficult , when it comes to artistic presentations ?
I always find it easier to work with bright and colourful ingredients as they tend to look more striking when plating up . Things like different coloured carrots and beetroots always look more appetising .
What are your top three artistic tips for home chefs who want to wow their guests ?
Choose the right plate for the job .
Don ' t try to put too much on the plate – three or four things is enough . If it doesn ' t add anything , don ' t put it on there .
Always keep in mind how the dish will eat . There ' s no point making something look great if you can ’ t eat it .
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