Ed Tatton – Berwick Lodge
From a very early age I have been eager to perfect and build upon my existing culinary skills. At thirteen, my first employment had me peeling and preparing seafood in a beach front restaurant near to my home town of Herne Bay. At sixteen, I attended Thanet catering college and by nineteen, I was fortunate to be taken on at an established Michelin star restaurant, being given invaluable advice and gaining considerable experience . I’ve worked extremely hard to become Head chef at Berwick Lodge but it is incredibly rewarding.
I cook fine dining food and have taken it upon myself to grow and nurture fruit, herbs and vegetables in the grounds of the Lodge, specifically in the poly tunnel. It is highly important to source our produce both locally and as ethically as possible.