Published: 17:30, 03 December 2019
| Updated: 13:33, 04 December 2019
A cook has dedicated his Chef of the Year award to his mentor the late Gary Rhodes.
Scott Goss, owner and chef of Verdigris, in High Street, Tonbridge, was given the accolade at the Kent Life Food and Drink Awards 2019.
He said: "There's no such thing as a best chef. As far I'm concerned everybody who knows me best knows where I started and to be the best chef you've got to be taught by the greatest and this award is to my chef, Gary Rhodes. It was a fitting tribute"
In total, he worked for the Masterchef star, who grew up in Gillingham, for more than four years before moving on.
Speaking about Gary, the award winner, of Erskine Park Road, Rusthall, said: "He was hard. He was a perfectionist but he took the time to show you things and gave you the confidence to ask for help."
The chef was nominated by the public for the Chef of the Year award and after making it to the top three, judges visited the restaurant and sampled some of the food and drinks on offer.
Also in the running for the honour was Will Devlin, of The Small Holding, in Cranbrook, who was named the Chef to Watch in the Good Food Guide 2020, and Saurav Chakraborty of The Holy Pundit in Hythe.
Mr Goss has worked with several well respected chefs in the industry, including Anton Adelman, who worked at The Savoy for 21 years.
After working in London, the Mr Goss moved back to his roots as head chef at The Swan in West Malling.
His restaurant, Verdigris, opened in November last year and was his first solo venture.
Speaking about what his restaurant has to offer, Mr Goss said: "We serve comfort food but in a very refined way. It is a very season driven menu."
The kitchen change their nine course and al a carte menus every six weeks to avoid their customers getting bored.
In a beautiful quaint spot on the River Medway, visitors can also choose from more than 50 gins and classic cocktails with a unique Verdigris twist.
The chef regularly posts on his Instagram @chefscottgoss
More by this authorLydia Catling