Christmas Dining Tom relishes Tudor challenge
TOM Biddle, the new executive head chef of the Tudor Park, a Marriot Hotel and Country Club in Bearsted, has a lot on his plate. Since joining the four-star hotel just three months ago, he has been busy forming a new catering team, has found a home in Ashford, and moved his family down from Birmingham to join him. He is now busy revising menus ready for the autumn and has even found time to start sourcing Kent produce of which he has heard so much about. At 25 years old, Tom is
the youngest person to hold the title of executive head chef within the Marriott group’s UK-based hotels. “I love a challenge and it has certainly been a roller-coaster ride the past few months, but
now I am getting to grips with the flavour of Kent, which is a very nice task. Being in the heart of the county, I am already enjoying visiting farm shops, which this county seems to have in abundance, and sourcing local seasonal foods to go on the menu.” Whatever the time of year, one of Tom’s favourite dishes is a slow-cooked Sunday roast.
He added: “Traditional roast dinners can be quite brown in
colour, but it doesn’t have to be that way. Adding the bright orange of butternut squash or the deep purples of beetroots can really liven up a Sunday roast, both in looks and flavour. My style of cooking is to give even the most traditional dish a modern twist and using seasonal vegetables means you are eating them at their best.” He is currently on the lookout for a good local cheese that will sit well on the restaurants cheeseboard and is itching to make the most of fresh fish and seafood caught off the Kent coastline. “I eat, sleep and breathe food, so tasting my way around Kent will be pure pleasure,” he said.
Photos: Above- Tom Biddle. Left– Tom gives the traditional roast a modern twist with this slow-poached leg of guinea fowl with roasted breast, and served with sauté potatoes, pureed roasted butternut squash, roasted beetroot and figs drizzled in honey and grilled.
The Pepperbox Inn Christmas at Windmill Hill, Fairbourne Heath, Nr. Harrietsham Visit our charming pub situated in beautiful countryside with outstanding views of the Weald of Kent
CHRISTMAS MENU 2012 STARTERS
Butternut squash, apple & sage soup
Baked brie with almond crumb & a plum, rum & raisin chutney Crab and cognac pate, granary bread & pickled winter vegetables Confit duck leg salad with spiced pecans & cranberries
Scottish smoked salmon with horseradish cream, pickled cucumber & blinis MAIN COURSES
Traditional roasted crown of Kent turkey with duck fat roasted potatoes and all the festive trimmings
Pheasant breast sautéed in a Drambuie, mushroom & chervil cream sauce with fondant potatoes
Full á la carte menu and traditional pub food served lunchtimes and evenings
• Ample parking
• Walkers & Riders welcome
• Warm & welcoming open log fires
Venison loin roasted in shallots & red wine, with oranges spiced with cinnamon & cloves, & duck fat roasted potatoes
Fillet of sole Florentine, filled with buttered spinach & baked in a mornay sauce, served with new potatoes
Chestnut mushroom, & spinach & celeriac gratin with parmesan crust & wild rice DESSERTS
Christmas pudding & brandy sauce Gingerbread spiced crème brûlée with gingerbread biscuits
Poached black cherries in kirsch with amaretti & vanilla cream Chocolate & pistachio parfait & stem ginger ice cream
Kentish cheeseboard selection with apple jelly & walnut bread (£2.50 supplement) Coffee & chocolates
Opening Times: Daily from 11am – 3pm, 6pm – 11.30pm Food Served: Lunch 12noon – 2pm Evening 7pm – 9.30pm Sunday Lunches: 12noon –3pm Closed Sunday Evenings
01622 842558
www.thepepperboxinn.co.uk 20 Mid Kent Living
Book now for Christmas Christmas Menu available lunchtimes & evenings Lunch
Monday to Saturday 3 course £26 2 course £20
Friday & Saturday £29.50
Monday to Thursday £26 Dinner
Dinner
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