The Kings Head, Wye, Ashford
+ Hogget hotpot
+ Rainbow chard gratin with salt bake celeriac
+ Stout valley venison haunch with cauliflower cheese
+ Former Goods Shed chef
+ Local foodie
Rob Cooper has spent the last 20 years living in East Kent and is thoroughly familiar with the wealth of great produce available.
His previous employers include the Goods Shed restaurant and farmers market in Canterbury and the Michelin-starred Sportsman in Seasalter with Stephen Harris.
He describes his cooking philosophy as “ingredient-led, locally sourced dishes with emphasis an emphasis on seasonality and authenticity.”
Cooper is heavily involved with the local food scene, including the Canterbury Food & Drink festival and the popular Whitstable Oyster Festival, and will take any chance to promote the produce and suppliers of the area.
These days, he’s “smashing it” at the Kings Head, as his boss Scott Richardson puts it, taking a young kitchen team forward to deliver good, honest food with hard work and integrity.