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FOOD & DRINK 033
SIMON COOKS UP A STORM AT TWENTY SIX
Twenty Six in Southborough. Originally from New Romney,
C
Simon’s career has taken him to London, California and the Isle of Wight, where he was most recently Head Chef of Thompson’s, Robert Thompson’s eponymous restaurant. Simon has been connected to the I’ll be Mother group since starting as commis at The Swan in West Malling, which was co-owned by Pete Cornwell, founder of I’ll be Mother. Working alongside Andrew Clarke (Brunswick House, London)
hef Simon Ulph, 26, has joined the Kent-based I’ll be Mother group as Head Chef of The
and Scott Goss as sous chef – now Creative Director and Executive Chef at I’ll be Mother, bringing on talent in the other restaurants in the family, The Beacon and The Swan at Chapel Down – Simon can trace his cooking style back to those early years.
Set on the village green in
Southborough, just outside Tunbridge Wells, The Twenty Six launched in 2014 with 26 chairs for 26 people. • The Twenty Six, 15a Church Road, Tunbridge Wells TN4 0RX, call 01892 544607 or visit
www.thetwenty-six.co.uk
Diary date World Chocolate
Day is on 7th July… as if an excuse is ever needed?!
Something to beef about!
Maidstone just got better for burger fans, as Gourmet Burger Kitchen has opened a new restaurant in the Lockmeadow complex. Burger buffs can now sink their teeth into GBK favourites like The Major Tom, a 28-day aged beef patty, crispy bacon, beef
ketchup and blue cheese slaw or go classic with a cheese and bacon burger. Proud of serving gourmet burgers since 2001, GBK kick-started the premium burger trend in the UK, setting itself apart from the rest with a huge range of adventurous crafted burgers. Using only 100% prime beef, hand selected and traditionally reared on independent farms, GBK uses the freshest ingredients in its restaurants every day.
From baby’s fi rst
food to family meals Whether you’re about to wean and thinking of exploring the baby-led weaning approach, or simply looking for new baby- friendly fi nger foods and family meals to liven up your mealtimes, Annabel Karmel’s new Baby-Led Weaning Recipe Book is out now and fi lled with 120 simple recipes and advice to let your baby take the lead. • For more information, visit www.
annabelkarmel.com
GBK Senior Marketing Manager, Laura Pettingale, said “GBK Maidstone will be our third restaurant in Kent and we couldn’t be more excited to fi re up another set of grills in the South East.” The new restaurant has created 25 jobs in the local area.
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