Two restaurants, a cafe, banqueting and VIP events, all done in picturesque surroundings – what chef wouldn’t want to work at Leeds Castle?

Chris Thomas has been senior sous chef at the castle near Maidstone for around four years, after working in London and across the South East.

“Why wouldn’t you want to work here?” he said. “It is an interesting venue and quite complex. We have many different facets to the business, so you get to do a bit of everything. No two days are the same.”

At the Castle View Restaurant, there is an a la carte menu where diners can look out over the castle while they eat, while the oak framed Fairfax Restaurant with Costa Coffee has a modern, family-friendly menu.

“Anyone can book up to come to our restaurants in the evening. You don’t need to be visiting the castle,” he said.

“Mother’s Day this weekend is a very busy time for us, as we have a carvery which will be popular in the Fairfax Restaurant, freshly made sandwiches, wraps and paninis and we are also serving a special afternoon tea in the Maiden’s Tower on the Sunday and another on Saturday for those who can’t come on Sunday.

“We regularly do afternoon tea but for Mother’s Day it is a slightly special menu. It is a little bit indulgent – chocolate-tipped strawberries, mini eclairs and macaroons with lavender butter cream. Just don’t come counting any calories!”

And the secret to making the perfect afternoon tea?

“Have a good recipe and good ingredients,” he said.

“Like any aspect of cooking, your food is only as good as the ingredients you’ve got.
“If you’re going to have a Sunday roast with the family – from my experience, and I have been cooking for 20 years, it’s always best to get the best ingredients.

“We’re very lucky to have that in Kent. Romney Marsh lamb, for instance, is the best lamb in the world, I think.”

At any one time there can be up to 15 chefs whipping up what’s on offer at the castle.
For details visit www.leeds-castle.com or call 01622 767777.

Read food and drink news in the KM Group's What's On every week. Keep calm and carry on - wise words from head chef Ellina Smith at The Wharf in Dartford.

CHRIS THOMAS’ SCONES

Make these at home with your children – or children can get an adult to help and surprise mum with them!

Ingredients:
500g self raising flour
12g baking powder
125g butter
125g caster sugar
250g whole milk
125g sultanas (optional)
Makes 10 scones.

1. Sift the flour and baking powder with a fine sieve to get rid of any lumps. Add the caster sugar and butter. If you have a mixing machine, mix it until it is a breadcrumb consistency. If you can use your hands that’s even better! Don’t over-mix it as it will be lighter if you don’t.

2. Add the sultanas if you are using them and the milk and mix until it forms a dough.

3. Roll out the dough using self raising flour to flour your bench, until it is around an inch thick. Use either a 3in or 4in cutter and dip it into the flour as you cut with it, as the scones will rise better.

4. Brush the scones with milk using a pastry brush. Pre-heat the oven to 160C and bake the scones on a lined tray for 16 to 18 minutes.
5. Serve with clotted cream and jam.