Meet the Chef at The Grand at Folkestone

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.

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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