Q&A with Chef Craig Mather at Kebbells, Kent
Noughty is now pouring at one of Kent's most sought-after tables - Kebbells in Broadstairs.
We spoke to its Head Chef Craig Mather about cutting his cheffing teeth in Ramsgate, lecturing at 25, and serving up a menu that's winning awards...
What inspired you to become a chef and how did your journey lead you to work at Kebbells?
Cooking with my grandparents when I was 10-12 years old started the flame of wanting to become a chef, I never thought of doing anything else.
From completing three years catering at Thanet College, I had aspirations of wanting to work within a Michelin-starred restaurant and whilst completing nearly 10 stages at restaurants across the country in my last term at college, I settled on moving to Leamington Spa in Warwickshire with my partner Gemma, to work at the Mallory Court Country House Hotel under the guidance of head chef Simon Haigh.
What an amazing first full-time job, working with very skilled chefs, amazing produce and a brilliant head chef who put the time into teaching me and the other junior chefs.
I loved it so much that we spent five years there, only leaving and moving back to Broadstairs as we started our family with my first son born.
That training gave me the foundations for what I have achieved since and I really appreciate what Simon taught me during my time at Mallory.
On returning, I became head chef of a seafood restaurant with wet fish shop in Ramsgate called Eddie Gilbert’s, which led to national reviews by a number of food critics, I was young…. Only 23 and in my first head chef position! Was I too young? Yes probably looking back at it now, I learnt a lot about managing my chefs and a kitchen.
After two years at Eddie Gilbert’s, a position for a chef lecturer became available back at my old college. Had I thought about this before? Not really. However, my third son was due and I wanted to be able to support my wife with better working hours, so I thought I would at least try and apply.
To my surprise I was offered the job, doing my teaching qualification on the job. Again being very young as a lecturer at 25, I had the passion and skills to be able to be able to give back to the new generation of chefs where I was eight years before them. I spent five years teaching and made some amazing memories but I still had the desire to get back in a kitchen again. This led to taking over a couple of restaurants in Ramsgate, before finally moving to Kebbells Seafood Bar two years ago.
Can you walk me through a signature dish you’ve been known for?
I like to change my menus regularly, being a small plate restaurant with specials we always have around 20 dishes available for the customers to try.
That’s a challenge in our small restaurant with a tiny kitchen when we are doing around 900+ customers per week in the summer.
One dish that has followed me now that I struggle to take off because the customers love it is our barbecued pork belly with nduja, pickled fennel and clams. It’s super tasty with umami flavour explosions packing a punch.
What’s one ingredient that's always worth spending that little bit extra on?
As a seafood restaurant it is essential for us to buy the best fish and shellfish. Where possible, we buy direct from our fisherman based in Ramsgate harbour. Local lobsters, crabs, mackerel and sea bass throughout the summer have been amazing and the quality and freshness speak for themselves.
What are you most proud of in your time at Kebbells?
Creating a thriving busy restaurant with fantastic staff and happy customers that love what we do.
What do you consider when pairing wines with seafood?
It’s essential to have the right balance, by having the verre de vin system it means we can offer so many more wines by the glass. That includes amazing Kent wines and Noughty too.
How have your guests responded to the inclusion of Noughty non-alcoholic wine in your drink offerings?
It’s been brilliant - the quality of Noughty is amazing and it has really improved our offering within the restaurant for people to complement their seafood without having to have alcohol.
Are there any dishes that guests are particularly enjoying with Noughty non-alcoholic wines?
They go pretty much with all of our dishes, the nice crisp white with our Margate mushroom and Miso Butterbean puree is delicious, or the sparkling with freshly shucked oysters. The wines and food parings go very easily.
Apart from Kebbells, what is your favourite restaurant in Broadstairs (or Kent) and why?
I do not get much time to try out many other restaurants, spending time with my wife and three teenage sons when I am not working is so important to me. My ideal place to be would be at our beach hut near Margate with a BBQ feast with the seagulls calling and the sound of the waves crashing.
Congratulations on being featured in the Michelin Guide, what’s your next big goal?
Thank you. Accolades like Michelin and Hardens are not what we were chasing. However, is it great to be acknowledged for the hard work all the team puts in to make Kebbells the best restaurant we can make it.
The next goal is to just continue what we do well and that’s to give customers a memorable experience with great food and fantastic service.
Develop new dishes for our local customers to try and keep supporting our staff with training to continue their personal development.