Michelin guide listed restaurant in Kent given one-star rating
A fine dining restaurant hit with the second lowest food hygiene rating
Last updated 10th May 2024
A fine dining restaurant popular among its celebrity clientele and listed in the Michelin Guide has responded after being hit with the second lowest food hygiene rating.
Chef’s Table in West Malling was given a one-star rating out of five following a visit from council inspectors.
It comes after raw chicken was found in the fridge right next to goat’s cheese — some of which was mouldy.
Inspectors were also less than pleased to observe the chef wiping his hands “on a hot cloth or his trousers repeatedly” and only washing his hands when prompted.
However, the high-class eatery has responded to the poor hygiene rating and says it is confident it will “surpass the highest standards” at its next inspection, with the local authority food safety team which carried out the audit already noting improvements.
Chef’s Table is listed in the prestigious Michelin Guide, which praises chef Brad Redding’s “technical skill on show across interesting, generous dishes that reflect the locale well”.
However, a visit by Tonbridge & Malling Borough Council (TMBC) food hygiene officers on January 26 this year rated the eatery only one star out of five.
On food storage, the report said: “One soft goats cheese found in the fridge had considerable mould growth on it.
“It is illegal to keep food on site that is unfit for human consumption. Ensure you check foods in every fridge every day.
“Raw marinating chicken was found on the top shelf of the fridge, alongside goats cheese and above moulds containing petit four jellies.”
The report was scathing about hygiene too, noting: “I watched the chef wipe his hands on a hot cloth or his trousers repeatedly.
“He only washed his hands (in the main sink) after I commented.
“Your hand wash basin is located above the main sinks, very high up. It was dry and did not appear to have been used recently,” the report noted.
“It is not accessible and will not encourage frequent use – relocate the hand wash basin to a suitable location to permit good hygiene practices.”
The report added: “Microfibre cloths were being used to clean the surfaces and cooker.
“However these were not being rinsed out before re-use, and were not being used with any detergent or sanitiser.
“These cloths will be simply rearranging the dirt.”
In addition, a probe thermometer was used without being disinfected first.
However, when divulging the report in response to a freedom of Information request, TMBC officers stressed that when an officer visited again just two weeks later on February 9, many issues had been fixed.
A spokesperson for the restaurant said: “At Chef’s Table, we have always prioritised the highest standards of food safety and customer satisfaction.
“We acknowledge the recent food safety inspection and are committed to addressing all noted findings. However, we believe that the score received does not reflect our true standards.
“We have collaborated with an independent auditor to ensure we surpass the highest standards.
“All recommendations have been actioned thoroughly, and we await the council’s reinspection of Chef’s Table. We are confident that the forthcoming inspection will reflect a high score.”
The venue has booked a reinspection from the local authority, which costs ÂŁ215.