Dominic Knight, Chef at the Ferry Inn
News from the Ferry Inn
Chef Dominic Knight at the Ferry Inn...
An interview for What's On magazine, December 2010
"All of my family are chefs, men and women, parents, my brother, uncles and aunts. I grew up without Christmas, as everyone would be working Christmas Day. Our big family occasion was Boxing Day, the only time we could all get together.
When I was young, I vowed never to enter the catering trade and at 16 I left home and joined the Coldstream Guards. My duties were however mostly ceremonial, with 4 hours duty a day. Bowing at last to family tradition, I entered Westminister Catering College and completed the 3 year course in a year. In1995 I left the Army and went straight into the Savoy Grill as a Commis Chef. My first six months was spent preparing vegetables. You should see what I can do with a carrot now! After 3 tenacious years at the Savoy, I clawed my way up to the position of Chef de Partie. At this time I was also working voluntarily as a Breakfast Chef, on market stalls at Smithfields and Covent Garden and on fish counters various, all to gain experience.
Escaping from the Savoy's 80 man kitchen, I joined the Prestige Hotel Group as Chef, working with Tim Neal at the South Lodge, a Michelin two star restaurant and the Country Pubs Group, as Chef at Gallops, Hickstead. Several years later, I took the plunge as tenant the Bull at Linton and became known as the 'Sausage and Mash Guy' - 38 types of homemade sausage, each with its own gravy. When an opening became available at the Ferry, there was an immediate match. I have free reign with the menu and ordering, so I can pick the finest produce from the best local suppliers. We always try to offer two or more of the great fish, Dover Sole, Brill and Sea Bass. Scallops from Newhaven or Rye and lobster are popular, and we currently have a selection of game dishes on the menu. This week, for example, we made a slow cooked Game Stew that took 18 hours to cook over an open fire, using an 18th Century pressure cooker!
We are now delighted to offer a selection of delicacies cooked over oak on our fire in the main bar every Thursday, with flame-grilled meats such as Suckling Pig, Poussin and Pork Belly and a nice selection of Roast or Steamed Vegetables. I particularly enjoy Special Occasions with celebration dishes such as Chateaubriand or Lobster Thermidor. If you have an occasion or a large party, call me to arrange your menu."