Sevenoaks Mums talks to Adam Turley, Owner and Head Chef of The Old Bank Restaurant, Westerham

The Old Bank Restaurant in Westerham used to be just that, a bank, (Natwest in fact!) until Adam and Emma Turley turned it into a contemporary fine dining restaurant. The Old Bank has established an outstanding reputation both locally and further afield. Since opening they have gained a place in the 2020 Michelin Guide and have received a TripAdvisor Travellers Choice Award. Adam has also just been named Kent Life Magazines Chef of the Year!

Here we catch up with Adam to find out what life has been like since Corona Virus hit presenting the Turleys along with many other businesses with the toughest challenge their businesses has had faced to date

Thank you for chatting to us:

Firstly – What is the story is behind converting an old bank into a restaurant?

Emma and I had been searching for the right location to open our restaurant for the best part of 2 years, we wanted it around the Sevenoaks district as that is where we both grew up and felt most comfortable.

I was viewing a different restaurant in Westerham when I noticed the sign above the old Natwest banks window saying it was up for lease and had been permitted a restaurant licence. I instantly fell in love with the outside of the building and got straight on the phone to the agents to book a viewing.

How tough has lockdown been and how have you adapted?

The lockdown has been a really confusing time. Without doubt the most stressful experience I have ever encountered! Never have I ever been so uncertain and scared for the future of our restaurant. When the first lockdown happened, we were gearing up for an extremely busy few weeks with every lunch and dinner fully booked, and Mother’s Day around the corner. It was heart-breaking when the announcement from the government advised people not to go to restaurants (but not officially closing us). Instantly cancelations started flooding in. It was so difficult to remain open, keep our fridges and shelves stocked up and staff in to work, we went from having 130 covers booked on the Sunday to doing 8 covers. To be honest it was a bit of a relief when we were officially told to close down due to the first lockdown. My feelings of worry were offset by being able to spend quality time with my wife and our daughter.

Halfway through the 1^st lockdown we decided it was time for me to get back in the kitchen. We had lots of ideas, but we had to keep our ethos and standards to the same level as we did in the restaurant, it also had to be possible for me to achieve alone in the kitchen as all my staff were furloughed. We believed it would be a good business move to keep our brand alive and in peoples minds by launching The Old Bank at Home. The oven ready concept has been positively received by our diners and has enable us to keep going in these tough times.

What is your favourite 3 course meal to cook and present to customers?

I honestly do not have a favourite 3 course menu to cook for my customers. Since we opened the restaurant in November 2018 only one dish has been on the menu since the beginning, (the almond, chocolate and Kentish honey Souffle). My passion comes from developing dishes and working with the finest ingredients available. Every season excites me, and being situated in Kent, our local produce is second to none.

What are your top three proudest achievements as a chef?

My proudest moment is without doubt opening The Old Bank, it was a life long dream of mine, and we had a tough time getting the restaurant open, so the day Emma and I opened our doors to the public, it was an extremely emotional day.

My second proudest moment was when I was offered a Job at The Waterside inn. As a very young commis chef in Dunton Green, my sous chef showed me the Roux Patisserie cook book. After I read it, I told the chefs I would work there one day! That was quickly followed by everyone in the kitchen laughing hysterically, and while I was there it was a bit of a running joke with them. Its amazing where you find motivation!

My 3^rd proudest moment was when I was awarded 2 AA rosettes at Bluebells restaurant. It was my 1^st award as a Head Chef, but we had to wait for 3 years before they came to review us.

Above all, the thing that makes me prouder than anything, is seeing where some of my old cooks and staff are now! I have sent chefs to 3 Michelin stared restaurants around the world, some are now executive Head chefs for several kitchens, a few own their own establishments. Mentoring, motivating and growing chefs minds and abilities is the best feeling.

Congratulations on your most recent achievement that’s fantastic. So what have you got lined up for January & February? Anything for Valentines Day?

Winning Kent Lifes’ Chef of the Year is amazing, I am so grateful for such an accolade after such a difficult year.

We are hoping to be able to open in March. Until then our new menus for our at home meals will be available each weekend throughout lockdown, these include a special valentine’s day menu. I am also writing our Spring menus – we can’t wait to reopen the restaurant and get back to what we love doing!

The Old Bank Westerham currently has an ‘At Home’ menu please visit their website for more details www.oldbank-westerham.co.uk