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
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