Chef’s Table: An Exclusive Chat with Kevin Tickle

An exclusive interview with Kevin Tickle of Heft

Heft is a 17th century inn that’s been restored by Cumbrian born-and-bred couple, Kevin and Nicola Tickle. Kevin’s inspiration for the set tasting menu comes from the seasons, the surroundings and his local foraging knowledge. All tables are served at the same time, and dishes are creative, well-balanced, and full of flavour, which has led to them (and Kevin) being recognised by the Michelin Guide. Here, we talk exclusively to Kevin about his menu, his local area and mac n cheese…

Dish Cult: How would you describe Heft to someone who’s not been?

Kevin Tickle: We’re a warm country inn at the centre of our village, except we have a restaurant tucked away in the former barn and smithy next to our bar. The restaurant style is low key, rustic Scandi but with a Cumbrian twist. There’s a nice crossover between the two, a bit like having an epic local craft beer with your tasting menu or a glass of some funky natural wine with your sausage roll by the fire. Expect a friendly, warm welcome alongside passion and knowledge for all things food and drink!

DC: How did you come up with the menu?

KT: For me, it’s simple really, stick to seasonal ingredients which are as local as possible, and try to do something interesting with them. It’s fairly easy to create a good menu when you have so many amazing suppliers on your doorstep, many of which I’m now lucky enough to call my friends.

DC: Is there one particular dish you’re most proud of?

KT: There’s not one dish in particular, I’m proud of them all or they wouldn’t have made it to the menu! There are a couple of old dishes that I look back on with particular fondness that I might bring back a version of soon, but that’s a secret for a while longer at least…

DC: What inspired you to get into food in the first place?

KT: I just really enjoyed cooking as a teenager, I think it was being given something good (ingredients) and being shown how to make it better by combining them that got me going.

DC: What is it about Cumbria that makes it such an attractive place for foodies?

KT: I’m biassed because I love the place, no matter what the weather’s doing. But for foodies, I guess it’s the vast choice of seriously good restaurants that in turn are fuelled by amazingly good local food suppliers and producers. On top of that the daytime eating scene is amazing, as are the pubs, distilleries and array of breweries. We’re literally spoilt for choice!

DC: What makes Heft truly stand out?

KT: For me, it stands out because of the combination of both the pub and dining experience, there’s not many places you have to walk through a bustling bar full of friendly chatty locals, wet dogs and farmers to be seated at your table – the atmosphere instantly puts people at ease. The other thing is our staff, they’re brilliant and know the menu and ingredients inside out, but they’re all super relaxed and friendly, which also really helps.

DC: Which other restaurants really impress you?

KT: There are so many amazing restaurants to choose from! Too many to name, but I’m incredibly proud of all my team who have gone onto different places as well as all the people I’ve worked with over the years who are doing so well.

DC: Which ingredients do you enjoy cooking with most?

KT: I enjoy cooking with the ingredients that are truly seasonal, no matter how extravagant or humble they are. When your cooking is true to the seasons, as mine is, you make the most of things while they are available because it will be another year before you get to taste them again and that makes all the difference to me.