/IndexMagazineTW
@IndexMag
@CanterburyIndex
FOOD & DRINK 033
Tom Kerridge is coming to town!
S QA&
ome of the county’s top culinary talent will be joining celebrity chef Tom Kerridge
when his Pub in The Park Tour comes to Tunbridge Wells – and INDEX is pleased to be Media Partner for the three-day event.
This laid-back summer celebration of the very best food, drink and music, taking place in Dunloran Park from 6th-8th July, will include the Tanner Brothers from The Kentish Hare at Bidborough, Kent-born Angela Harnett MBE, Wife of Bath and Rocksalt’s Mark Sargeant, model, racing driver and pub owner Jodie Kidd, Daniel Clifford and Dancing on Ice and former GBBO winner
Candice Brown. You can also expect cracking music from household names including Razorlight, Tom Odell, Billy Ocean and Scouting for Girls, plus top chefs including Tom himself, while pop-up pubs and restaurants, including Tom’s The Hand & Flowers and The Coach, will be serving their award-winning food for festival-goers to feast on. Check out www.
pubintheparkuk.com/ tunbridge-wells/food-and- drink/chef-demos for a full list of what’s happening when. Ahead of his 2018 Pub
in the Park Tour coming to Tunbridge Wells this summer, Media Partner INDEX chats to celebrity TV chef Tom Kerridge about the fun festival and more…
How did the idea/concept of Pub in the Park Tour come about – and why Tunbridge Wells’ wonderful Dunorlan Park? “We wanted to create a really fun, local festival in Marlow in 2017, which was foodie-led but also had amazing music and shopping. It took off more than we could have ever imagined – all 18,000 tickets sold out in 24 hours. “After it was such a success we
realised we had to expand the festival, but we didn’t really want to increase the size of Marlow and lose the nice feel that made it so special. Instead we looked to hold it at other family-led, community- minded towns with a foodie culture: Tunbridge Wells fi tted the bill perfectly. Dunorlan Park is just gorgeous, isn’t it? It was the obvious choice.”
Other than a fun time with fellow foodies, what do you hope to achieve with the tour? “We really wanted to celebrate what the UK does best: music, food, parks and pubs! The British public know their food and drink and we wanted to bring some of the UK’s top chefs to one place, let them get really creative with their menus, and to let festival-goers try a load of amazing different dishes, all at a fi ver each. We just want to offer a great day out.”
Tell us a little about your background and style of food and where do you get your inspiration from? “My background into food is classically trained. I started cooking in 1991 working in kitchens where the ethos is all about butter, stocks and sauces, and great produce. Over a period of time, my understanding of food
has not changed or moved from those classic French undertones, but the search for produce focuses mostly on the British Isles.”
Do you have any connections to Royal Tunbridge Wells? “No connection, however, I do know Kent quite well as I’m very lucky to have spent many a holiday over the past 20 years on the north Kent coast in Whitstable and Seasalter.”
What one gadget/ingredient in the kitchen could you not live without? “Salt and butter. They improve everything, even chocolate!”
• For more information, visit
www.pubintheparkuk.com
© Craig Matthews
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142
