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From FOH to being Head Chef of his own restaurant, Brad Redding gives us an insight into his journey so far and what it takes to get there.
Where did you train to be a chef & which was the first restaurant you worked at?
I started my career at the Marcus Wareing restaurant group, where I spent a large amount of my early career learning my craft under the guidance of some amazing chefs. I then moved onto new restaurants such as the renowned 3 michelin star: L’enclume, 1 michelin star: Rogan & co, and 1 michelin star : Sorrel by Steve Drake, and now we have our own neighborhood restaurant in West malling. I think it's so important in your career as a chef to work for renowned chefs that share the same ethos as you, in this case for me it was the “farm to table” sustainability concept.
What made you want to become a chef, what inspired you?
I have always been in the hospitality industry, firstly starting as front of house, then working my way up the chain to restaurant manager for Raymon Blanc’s Brasserie group. That is where I discovered my love for cooking.
Being a chef is something you have to love; to love the struggle, the intensity, and the sense of reward. It's a tough industry, with a huge amount of work and dedication needed. My vision was always to have my own restaurant, to create changing tasting menus using our own kitchen garden and create experiences for our guests that will last a life time.
What does it mean to be able to open your own restaurant, and what was the idea behind chefs table?
Opening my own restaurant has been my goal since I first entered this industry, to create memories and culinary experiences for our guests, with our use of innovative tasting menus, using locally sourced, foraged ingredients.
The idea was to create an intimate dining experience, where each guests can be visually involved in the creation of each dish via the use of our “chefs table” like feel dining space. & to push the importance of sustainability in our industry, with the use of our own kitchen garden and supporting local food producers & farmers.
We spy some celebs across your insta feed, tell us about this experience!
During lockdown we built a successful private dining company, we gained some amazing press coverage and it very quickly built into having a large a-list clientele. Thankfully we now have a great relationship with them, some of which have had the chance to experience our culinary expertise at Chefs Table.
Whats your favourite dish/signature dish to date?
As we change our menus monthly, there isn't a certain dish we can call our signature favourite, but there are stand out dishes for me; one being our pigeon, black garlic and truffle dish, a perfectly match flavour bomb.
Where do you source your produce from?
As i have followed such a strong ethos of : “local, sustainable, seasonal”, where we source our produce from is hugely important to us. We now have our wonderful kitchen garden which we grow some amazing produce you are unlikely to find elsewhere. Alongside this we use as many local food producers and farmers as possible. Our proteins are sourced within 5 miles, and aim to source all our vegetational produce within 10 miles of our restaurant.
Brads team at Chef’s Table could cater for your next event. Whether this be in a hired venue, in the comfort of your own home or in the restaurant.
info@chefstablekent.co.uk
01732870820
Instagram @chefstablekent
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