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The Curlew

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Down in Bodiam there is a restaurant called The Curlew. From our first ever visit we were made to feel like regulars and matched with great food, The Curlew became a firm favourite of ours instantly. I have been looking through my blog and realised I have never written a post about The Curlew and I’m not quite sure why. I have told so many people about our visits there, making an annual pilgrimage across the Thames and the dreaded Dartford crossing. We stay in a lovely B&B within walking distance so we can fully relax and enjoy ourselves.

Now due to recent events in my personal life, we have had to put our yearly visit to the Curlew on hold (hopefully just on hold). So instead this year I made a call to Mark Colley, the owner to ask if I could gain some kitchen experience with the team there. It’s funny how I know Mark and of The Curlew. You see, my wife and I were at an Obsession event in Selfridges, where we did not meet Mark and Sara Colley. Mark read my post about the event after and realised we had both been there at the same time. Hearing Marks enthusiasm about the restaurant I had to get down there and so the annual trips started.???????????????????????????????

Last year the whole kitchen brigade changed, headed up by Chef Andrew Scott. I only remembered that I had never met the current kitchen team as I drove down through the snowy lanes early on a Wednesday morning. I’m a fairly shy person on first meeting people so this was quite a big thing for me, I was about to go into a kitchen where I didn’t know anyone apart from via Twitter. I left early enough to avoid the Dartford crossing traffic and was in the kitchen for lunch and dinner service to avoid the traffic back. One of the highlights of the day was getting back to the Dartford Tunnel and not having to pay the toll as it was so late.

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Anyway, back to the kitchen. I was welcomed in by Nick Bennett, sous chef, and introduced to the team. I was shown where to change, put on my whites and headed back into the kitchen. I was put on the larder section with Nick and set to work prepping. Now I could list of the things I done all day but I would be here a while and probably send you all to sleep. What I will do is leave you with some pictures and simply say, get yourselves down to Bodiam and enjoy the food of The Curlew. Great food, great venue, great team. It is clear that everyone from front of house to the kitchen to the owners, Mark and Sara, all have a passion for good food and service.

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For further information on The Curlew, please visit their website http://www.thecurlewrestaurant.co.uk or on Twitter @thecurlewbodiam

You can also follow Andrew and Nick:
@Andrew_J_Scott
@_nick_bennett

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