Tanner Time at The Kentish Hare
One of the biggest challenges restaurants face is the constant high turnover of staff. This is an added expense that many restaurant owners give little thought to because they feel it is a natural part of this line of business - unless you work for Chris and James Tanner.
Jo Banks and I spent a gloriously sunny morning sitting on the terrace of The Kentish Hare in Bidborough, Kent chatting to two of the most honest, hard working and fair chefs I have so far had the pleasure to meet. Chris and James Tanner took time out of their busy day to give us a glimpse in to their world and we saw how they work just as hard as the staff they employ. 
Unlike many celebrity chefs, both Chris and James are very much in the picture when it comes to the day to day running of their businesses, with James still finding time once a week to pop up to London to film for ITV, and both finding time to travel between Kent and Plymouth on a regular basis.
What started as a quick jaunt down to Kent to ask James a few preset questions turned in to a fantastic insight into the world of both Chris and James, and experiencing first hand the passion and drive that took them from pocket money pay through to presenting a Taste Menu to a sold out event. The brothers originally hail from Kent but moved to the South West to start their own restaurant business. Having sold their flagship Tanners restaurant in Plymouth a few years back - a restaurant that saw them selling everything they had to start up - the brothers turned their focus to their other ventures; The Barbican Kitchen (Plymouth), The Catch (Looe) and The Kentish Hare.
Chris and James have created a delightfully modern restaurant with a timeless feel in The Kentish Hare, pairing some older style furniture with an on-trend twist. An old safe in the entrance, left by the previous occupant and still to be opened, is now a feature lamp table, a selection of old-style leather sofas and chairs sit well in a modern colour scheme to welcome you in and the clear, clean approach to the decor highlights the added elements of lighting and design, which gives the overall feel of harmony across the space. The acoustics have been well addressed so dining inside is a pleasant experience, while the patio and gardens offer a relaxed outdoor space to enjoy on a sunny day.
As our readers know, we are keen to promote independent and local business, wherever they may be. So, when it comes to locally sourced ingredients for The Kentish Hare, James was keen to point out that as much as possible everything that can, will be used in the local area, with other ingredients and supplies being brought in from the West Country; which goes a long way to supporting businesses across the reach from Plymouth to Kent.
And it is not only ingredients that are shared between their ventures, in the kitchen and for serving you will find the same cutlery and plates used across both counties. This enables staff to transfer from one kitchen to another with ease, instantly knowing which dish to plate to. It is this attention to detail that makes perfect business sense for a smooth running service but it also shows a compassion for their staff that many other restaurant owners could well afford to adopt.
Notebooks aside and with a good hour to sit and chat, the thing that strikes me most about both Chris and James is that they have worked their way up from the bottom to the top with hard graft and a positive work ethos, and the only thing handed to them on a plate is the dishes they have served. With their staff they get loyalty and long service because they offer respect and the knowledge of having been there too - and still. They work together as a partnership, safe in the knowledge that they have each other to rely on, and family support to get them through each day.
With around sixty servings of scallops still to plate for the evening service, Chris and James had not made us feel rushed in any way but had given us more time than we had expected, so we moved in to the shade as they went back to their day.
Once they had returned to the kitchen, Jo and I stayed to order a dish each from the lunch menu. Jo opted for fish and chips while I ordered a smoked chicken salad, with peaches and avocado. Beautifully presented yet wholesome food arrived in a good time, considering everything is cooked to order - and the lunch service had begun to get busy. Needless to say we managed to clear our plates before having a good look around at the venue and making a mental note to return for their next Taste event.
If you would like to explore The Kentish Hare for yourselves then please visit www.thekentishhare.com for menu and booking details. Follow their Tweets @thekentishhare