in THE KITCHEN with…Karl Blunden, The King’s School Canterbury

The iK team went in THE KITCHEN to hear all about the journey of the inspirational Karl Blunden, executive chef, The King’s School Canterbury here’s what they found…

Tell us about your culinary journey, so far

Although there were no previous chefs within my family growing up, I always knew that this was what I wanted to do from a young age. I knew at school I wasn’t going to leave with a bag full of O Levels, as they were called back then, and I knew my future lay in a more practical profession and one that would be different every day. After school, I completed a two-year general catering course at Broadstairs College and after completing this in 1988 I headed straight for the bright lights of London. After learning and progressing well for a few years in London I had the opportunity to assist with a Hilton opening in Hurghada, Egypt and there began my life as an expat. I returned to the UK in 2024 after a life as an executive chef for multiple hotels, working in Dubai, Bermuda, Bahamas, Jamaica, Hong Kong, St Kitts & Nevis, Barbados and Antigua.

What’s the restaurant concept at The King’s School? 

Working now as the executive chef for The Kings School Canterbury is certainly a change, but fundamentally the job itself remains the same. Together with the senior management of the catering department, we are always looking at new concepts and products to keep the pupils engaged and happy with the food offerings that we serve. Having a large percentage of boarders within the School means that a lot of our pupils will dine three times a day with us, so we need to have a large variety of menus, styles, different nationality cuisines and options to cover all dietary needs to keep everybody happy and excited.

What is your signature/favorite dish?

Although I personally do not have a specific signature dish, I have a real love for Asian food and especially Thai. I was lucky enough to live in Thailand for 6 months where I did a lot of cooking and visited the local markets regularly to discover some amazing products that are unique to the country and the food cooked there. As for King’s, well I can only say that out of all the dishes we provide for our pupils, the chicken katsu remains the one that we can never take off the menu!

Tell us about the recipe we’re showcasing?

This is another one of the pupil favourites, char sui pork, nasi goreng rice, wok fried bok choy with beansprouts and prawn crackers. Full of flavour, packed with energy and a popular choice for the students.

What ingredient could you not live without?

I think it would be garlic as it’s so versatile and goes with basically everything. A close second would be fresh coriander, this is by far my favourite herb and always packs a punch.

Which chef would you love to work in the kitchen with? 

I would have loved to have worked with Anthony Bourdain. He was a real trail blazer and one of the first world-renowned chefs to have a travel food programme highlighting the world’s different cuisines.

Aside from your own restaurant, where’s your go-to place to dine in Kent?

In the summer months it has to be The Tickled Trout in Wye, it’s in a great location and offers consistently great food.

What is your guilty pleasure?

Love it or hate it, for me it’s Marmite and cucumber on toast!