Name: Carol Kenward
Tell us about your cooking: I started out about thirty years ago serving bread for Zetlands Bakery, which was opposite Boots, where Lounge is now. It became a café called Fullers. We served pies and sandwiches. I enjoyed it, especially working with people. Then in the late 1980s, I was working in the kitchen at the Dorset Arms and ended up as chef after a bit of trouble in the kitchen. I did that for sixteen years. My best-sellers were steak and Guinness pie, and bacon pudding. Everyone loved fish-and-chip day too. The fishmongers at the Riverside provided the fish. My first job had been peeling spuds for the chips. I’d end up like a snowman, all covered in white starch. I’d make the batter for the fish too, using flour, salt, water and egg. After I left the Dorset, I worked for The Snack Shop on Station Street and Harvard Road retirement home in Ringmer. I liked cooking for the old people, thinking about what they might enjoy eating, but it was hard, trying to get all the meals ready at the same time. I’m retired now.
What’s always in your fridge? Cheese and a jar of horseradish. A spoonful can make gravy and sauces taste lovely.
Where’s the most unusual food you’ve ever cooked? At the Dorset, we’d do the Harvey’s staff Christmas meal. Mr Jenner, who was head of Harvey's back then, used to come and talk to me about the menu. He loved exotic food, and it was quite a task. I had to look things up that he wanted and learn how to cook them. Things like monkfish and goose. Then after they’d eaten, he’d call me into the restaurant to thank me in front of everyone. I’d blush like anything.
Who inspired you to cook? My mum was good at savoury things. My husband Dave’s mum was a great cake cook. Julie, my eldest daughter, is a qualified chef. She can make something from nothing. I learn things from her.