The Bite Magazine - Spring/Summer 2024 - Issue 35

biterestaurant Scott is inspired by many things, with memories being a big one. “What you have been taught, then add the seasons and produce are all important in every dish.” His specialities are nostalgic, memorable foods with a twist he calls ‘British un- plugged’. Having previously liaised with Peter Cornwell, he was ecstatic about working with him at The Beacon. “We have a great working relationship and respect for each other. He understands the industry and how I work, and that drew me here.” The Beacon’s concept is honest hospitality that begins when you walk in the door, from the welcoming front-of-house team to the service and honest, good food. “We ensure every- body feels welcome.” They locally source ingredients as much as possible. “We have some great suppliers in Kent. For ex- ample, Sankeys Fishmongers, The Cheese Shop in Tunbridge Wells, DavCatt and Sons for vegetables, and LAM, a beautiful organic farm based up the road in Sittingbourne for eggs and honey.” Scott believes it’s the people who make a successful restau- rant. “We are a big team working together, and to work, we have to come together and get on,” he remarked. “We have a fantastic team here.” His style of cooking and the value he brings to the restaurant make it different from other similar establishments. “We offer a high-end experience for everyone in this part of Kent.” The restaurant is busy, but its peak times are summertime and Christmas. His favourite dish is their savoury twist on the afternoon tea served to their guests in the evening as an amuse-bouche. “It tells the history of The Beacon and Tea Garden Lane. In Victorian times, people would come to The Beacon for after- noon tea and a stroll.” Since he began in the industry, Scott has achieved several accolades, including the Acorn Awards, which recognises the 30 brightest prospects in the hospitali- ty industry aged under 30, Catey Awards, AA Rosettes, Bib Gourmands, and Chef of the Year.