FOOD+DRINK
MEET THE CHEF:
JAMES PALMER ROSSER,
KENT COOKERY SCHOOL
Where did you train?
Tell us about the dishes/courses you have
created at Kent Cookery School?
West Kent College.
Where have you worked before Kent
Cookery School?
Previous to the school, I was the executive chef for
Whiting and Hammond. I got my first taste of a real
kitchen when I started washing dishes at Sankey’s
in Tunbridge Wells, from there I went to West Kent
College, and worked in a number of restaurants both
in Kent and London. I was lucky enough to work
under Albert Roux at a number of large events. I
spent ten years in the casual dining sector, I love
British pubs and enjoyed the challenge of changing
the way people viewed ‘pub food’.
We have a wide range of courses available at the
school. In the courses I teach, I try to focus on
seasonality and how important it is in creating
delicious dishes. The producer does the hard work,
we just have to treat the produce with respect. My
favourite course is probably a tie between The Kent
Cookery Course and Couples Cooking. The Kent
Cookery Course covers a starter, main and dessert,
it changes with the seasons and we cover a range of
skills and cooking techniques. Couples Cooking is a
really fun course to teach, it is fun to see couples
enjoying creating something delicious together, and
no, there are never any arguments!
What is your signature/favourite dish?
Why Kent/The Cookery School?
About four years ago, Autumn and I were in Mexico
and had a ‘five year plan’ type conversation. We
decided that we had a choice to start a family or
start something for ourselves. It was more of a chicken
or egg situation! So we began thinking about the
type of business we would like, a week after we
returned we saw The Kent Cookery School was for
sale and decided to jump at the opportunity!
Obviously as a chef I have always loved cooking,
creating and the hospitality industry. But sharing
my skills, teaching people, helping people gain
confidence in their cooking is far more rewarding
than I ever thought possible.
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What is your guilty pleasure?
I really don’t have a favourite dish, I love eating fish,
it is a real favourite in our house and we try to have
it as much as possible. A butter poached lobster tail
in a brioche roll is a winner for me. I also cook a lot
of rich dishes at home, lots of cream, lots of butter
and of course salt! But equally I love fresh dishes, I
have been lucky enough to work with some of our
great tutors such as Hari Ghotra and Belle Case
who have helped me expand my knowledge in Indian
and Thai cookery.
But if I had to choose, a real favourite is breaded
lamb cutlets with sage a Gouda filling. It’s not
really a dish on its own but is definitely my favourite
thing to eat!
Whisky and Cheese!
Whilst closed James has been hosting weekly
#kentcookeryschoolathome live demonstrations on Facebook
as well as offering grocery and fresh produce orders for non-
contact collection featuring a host of local produce and store
cupboard essentials.
For more information or to book a course with Kent
Cookery School visit:
www.kentcookeryschool.co.uk
Kentcookeryschool