TOFS welcomes Rob Dant. We have been speaking to Rob for 3 years about coming to TOFS for a popup and have finally booked him!

Rob has been cooking professionally for over 20 years and having started out in restaurant and hotel kitchens, he gained a solid foundation in classic cookery.  Not satisfied with the status quo, Rob wanted to expand his knowledge of food and hospitality, so traveled Europe cooking professionally, working on agricultural farms and experienced the hospitality industry in France, Italy and Spain. This is when he gained a true appreciation for local and seasonal food, cooked on open flames and served at its best.

Returning to the UK, Rob worked in Michelin stared kitchens and trained with some of the industries leading chefs. Combined with continued travel and culinary adventures across the globe he feeds his desire to learn about new ingredients and techniques.

 He currently holds a senior role as a national food development chef for a global catering company spending his time developing new food concepts and running private dinning events for prestigious clients across the country. He also leads the kitchen for the exclusive dinning experience The Clatter Club. 

This special event at The Fire Station sees him cooking for the public, which is his true passion, and showcases his unique culinary style of local ingredient led cookery with global techniques.

Tonbridge Old Fire station

Pop Up Menu

June 2019

An evening of Wood Fired Cooking with Great local produce and culinary creativity.

Welcome glass of English Sparkling Wine

Bread Course

Roast onion and thyme focaccia & Sourdough

Smoked Bacon Butter

Confit garlic and white bean Dip

Kentish rapeseed oil and apple balsamic

Home Cured Pancetta

Starter

New season tomato salad, charred aubergine puree and Queso Fresco.

Fish

Cured and Torched Mackerel, Celtic Mustard, Fermented apple, compressed cucumber, tarragon emulsion.

Main

Aged Beef Rump cap with Bone marrow Chimichurri

Slow Cooked Brisket Pastrami

Wood Roasted Vegetables

Charred baby gem, asparagus and pea salad with horseradish crème fraiche

Baked Sweet potato wedges with Aleppo pepper & Cumin.

Dessert

Tonka Bean Panna cotta, Roast Peach, Berry Sorbet, Charcoal & pistachio Meringue.

We are now adding an optional 10% service charge to our events which 100% will go to staff working on the night, this will be presented to you at the end of the evening