The Bite Magazine - Spring/Summer 2024 - Issue 35

biterestaurant The head chef said the industry is more understanding and relaxed than when he started. “There is more of a work/life balance. Mental health is more of a priority, and I think that is a good thing,” he explained. “The backbone of the kitchen will never change, however, and is the heart of what we do: the love, the sacrifice, commitment, dedication, and continue wanting to be better. I would not change a thing. It’s a great industry that carves incredible characters passionate about food.” One of his future goals is to make The Beacon nationally known and become a destination place. “I’d like to write a book on The Beacon as it has so much history entwined with food,” he revealed. “We have just opened rooms to coincide with the restaurant, and that’s doing well, so people can stay with us now. I also want to have a go at being on TV - Satur- day Kitchen would be a great start!” When he’s not working, Scott likes spending time with family, which is a top priority and going to the gym. For aspiring chefs wishing to enter the food industry, he would advise them to “take your time, learn from the right people and step outside your comfort zone. To quote from the great Gordon Ramsay on a podcast I heard the other day, ‘Take it profes- sionally, not personally.’” The Hearth Restaurant is open for lunch from 12 pm to 2.30 pm daily and for dinner from 6 pm to 10.30 pm Wednesday through Saturday. The Beacon Tea Garden Lane Tunbridge Wells Kent TN3 9JH Tel: 01892 524252 www.the-beacon.co.uk Images courtesy of Bright Star Digital