Anthony Walker, head chef, reveals the secrets of his success

Meet the Chef at The Grand at Folkestone

Anthony Walker, head chef, reveals the secrets of his success

Tell us a bit about yourself

I spent my early years in Folkestone then moved to Jersey where I trained at Highlands Catering College. My first full-time job was an apprentice at the Grand Hotel in Jersey in 1980. I have worked on the QE2 and also at The Spa Hotel in Tunbridge Wells, Webb’s Hotel in Dover, the Fleur de Lis and at The Churchill. I came to the Grand in August 2010

What is your signature dish?

I’d like to say there isn’t one particular one. I’d like to think I incorporate meat, fish with some classical dishes and also vegetarian. I can also provide gluten-free and dishes for people with coeliac disease. Our afternoon teas include gluten-free scones, which I make.

Your top cookery tip for readers?

Don’t get stressed if you make a mistake. A lot of good recipes and dishes have come from a mistake - after all, how was Eton Mess developed?

Who would you like to cook for?

My first head chef, when I was 16, he was a god. I also admired Anton Mosimann from The Dorchester, a star in nouvelle cuisine.

Your must-have kitchen gadget?

My little stick blender.

Who would you like to cook for?

I wouldn’t mind cooking for Gordon Ramsay. He’s not as bad as he makes out; I know a few people who’ve worked for him.

CONTACT DETAILS

The Palm Court at The Grand

The Leas, Folkestone CT20 2XL

01303 222224

info@grand-uk.com