Daniel Smith

Chef Daniel Smith's culinary philosophy is deeply rooted in the pursuit of exceptional taste and a passionate, personal vision, eschewing mere expectations for authentic expression. He champions an ethos of 'great food and great service' delivered within a relaxed pub setting, aiming to make fine dining an accessible and enjoyable shared experience for all customers. His approach to ingredients is hyper-local and meticulously seasonal, leveraging Kent's bounty as the 'Garden of England' for the finest fruits, vegetables, and quality seafood from the nearby coast. Smith and his team build menus around what is at its peak ripeness and availability, emphasizing day-boat fish and strong relationships with local suppliers—farmers, fishermen, brewers, and vintners. Beyond sourcing, the team demonstrates full-circle mastery by butchering beasts, curing meats, churning butter, and baking bread in-house, ensuring complete control over provenance and quality. Smith envisions a future for fine dining that remains relevant by being more inclusive, fostering joy and connection. His restaurants embody this by maintaining the heart of a traditional pub while consistently refining their offerings and surprising guests with Michelin-starred culinary artistry. This continuous evolution, guided by collective team input and a steadfast focus on deliciousness, underpins his commitment to excellence. Chef Daniel Smith’s technical mastery is characterized by a refined seasonality and an unwavering commitment to provenance. His kitchen operates by building dishes from the ground up, starting with the very best produce available at the moment, with a strong emphasis on day-boat fish and hyper-local Kentish ingredients. He is known for 'pared-down dishes' that achieve 'perfect balance' in flavor, color, and texture, ensuring 'hit after hit of retronasal olfaction and satisfaction' through harmonious compositions. Beyond meticulous sourcing, Smith demonstrates traditional craft through in-house processes, including butchering, curing meats, churning butter, and baking his own breads like rosemary focaccia, wheaten bread (from his mother's recipe), and soda bread. His plating approach is described as 'prettily colour coordinated' with 'varying textures and tonality,' earning Michelin recognition for its sophisticated presentation. His most legendary signature dish is undoubtedly the 'Snickers bar pudding,' a pièce de résistance reimagined as a delicately deconstructed yet rigorously reconstructed sponge log, with peanuts, caramel, and a touch of gold leaf, described as 'gastronomy’s answer to the Centre Pompidou in Paris.' Other notable dishes showcasing his style include: * Confit chalk stream trout, oyster, pea and gooseberry * Roasted Orkney scallop, brown butter, apple and spiced scallop sauce * Chart Farm fallow venison, celeriac, damson and smoked bone marrow * Hay-smoked Stour Valley mallard, parsnip, gingerbread and red endive

Career

• Chef at The Clove Club, London
• Chef Owner at Fordwich Arms, Fordwich