PROFILE
PHIL KENT
H E A D C H E F AT T H E W I L L I A M C E C I L The William Cecil has held the position of Trip Advisor’s No1 Hotel for Food and Accommodation in Stamford, since October 2015. This month Deborah Pennell meets Head Chef, Phil Kent Tell me a little bit about yourself? To be honest I really didn’t enjoy school so I left at the age of 13 and messed around for a few years, which I’m not proud about. Then in 2007 when I was 18 years old I had a life threatening motorbike accident, which has left me on a lifetime of medication as a result of my injuries. It was a ‘wake up call’. While lying in intensive care with my parents and family around me I decided to pick my life up and focus on a career.
What jobs have you had since working as a Chef? I started my kitchen experience at The Royal Crescent Hotel, Bath as a Commis chef. I was working alongside Luke Richard. He taught me so many things about running a kitchen and helped me on my way to becoming an innovative chef. From there I progressed to Sous Chef at the Bath Arms, Longleat. At 23 years old you have a very responsible role as Head Chef at The William Cecil. How did you hear about the job vacancy? The Bath Arms was part of Hillbrooke Hotels portfolio and in 2011 they took on The Bull & Swan at Burghley and The William Cecil. They asked me to relocate to Stamford to open the kitchen at The Bull & Swan. In 2014 I moved up to The William Cecil, when there was a vacancy, and I had proved my potential. You recently won a prize for cooking Game. Tell me a little bit about the competition. My passion for Game originally came from a great friend Adam Yeo, who is a gamekeeper in Wiltshire. In August 2015 I was crowned CLA Game Chef of the Year, which is an amazing accolade. The competition was quite rigorous with six different rounds. The final round was a cook-off held at The CLA Game Fair at Harewood House nr Leeds. My winning dish was Pan Roasted Loin of Venison Saddle with sautéed Jersey Royals, Crisp Watercress, Pickled Walnuts and Blackberries with a Potato Tuile and a Madeira reduction.
Give me an interesting food fact We sell over 6,000 homemade scotch eggs a year! 800 at each of the Burghley Fine Food Fairs, which take place three times a year, and at least another 10 a day in the hotel. What is the most popular dish on the menu and how often do you change the menu? We change the menu every three months. A popular dish at the moment is the Seared Fillet of Stone Bass, Shellfish Chowder, sautéed Samphire and Confit Potato. I’ve had some very complimentary comments about this dish.
PHOTOS BY ELLI DEAN
Where did you train to become a chef? I trained at Wiltshire College and gained an NVQ 1, 2 & 3 in Hotel and Catering and also Professional Level 3 Catering & Hospitality.
Have you ever cooked for anyone famous? Gok Wan, the celebrated fashion guru, came to his Gran’s 80th party here in the Exeter room at The William Cecil.
Who is your favourite celebrity Chef? Heston Blumenthal. I find the way he deals with food very refreshing, it’s so scientific and technical. If you were tasked with cooking a dish for HM The Queens 90th birthday celebrations, what would you serve? It would have to be Game from one of her Estates. Pan seared Sandringham Pheasant Breast and Confit Leg, thyme potato, roasted carrot and maple syrup puree, port wine reduction. What are your interests outside of work? Cooking with my 2 children at home and teaching them my trade. I also enjoy playing Pool. • The William Cecil serves Lunch on Monday– Saturday 12noon-2.30pm and Dinner from 6.30-9.30pm. On Sundays, Lunch is served from 12noon3pm and Dinner from 6.30–9pm. Booking is recommended. For functions, choose from their wide selection of rooms for private hire: The Darcy Room – maximum 14 people Bennett Room – max 14 people The above rooms interconnect to create a room to hold 26 people The Exeter Room – max 36 people
The Conservatory - max 22 people The Burghley Room – max 90 people And their permanent Marquee - maximum 136 people New for 2016: The Garden Pavilion - an outdoor wedding venue, nestled in the gardens near to the marquee – this will be available for hire from June. Contact: The William Cecil on 01780 750070 STAMFORD LIVING JUNE 2016
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