Dan Smith

The Path

Westminster Kingsway College gave Dan Smith the formal base before The Clove Club gave him service pressure as sous-chef. That move from college into a demanding kitchen set the standard for the rest of his career: exacting work, clear progression, and a pace that demanded consistency. Each step added to the confidence behind the kitchen he now runs. At The Fordwich Arms, Dan Smith’s earlier training and time at The Clove Club now sit inside a restaurant of his own. Chef-owner is more than a title here; it means defining the kitchen’s direction as well as cooking the food, and that ownership is what gives The Fordwich Arms its focus.

The Work Today

At The Fordwich Arms in Fordwich, Kent, Smith works as chef-patron. The title captures both halves of the job: the authorship of the kitchen and the responsibility for the pub itself. His own words keep the identity grounded and unpretentious: “We’ve always wanted it to be a pub.” That simplicity sits within a building with deep continuity. The setting is not the point; the cooking is. Working with the season and British ingredients, Smith keeps the plates precise enough to carry the room without overstatement. The style is measured, rooted and controlled.

Signature

Dan's signature dishes include The fillet of Derbyshire beef dish and Dan’s take on a Snickers bar. The first signals close attention to a classic ingredient handled cleanly; the second shows a looser side, using familiar flavours in a way that still keeps the balance and restraint of the kitchen intact.

In Their Words “For me, this showcases the quality of our local, Haddon Estate beef and it uses classic flavour combinations but done in a modern way.”

Acclaim

Dan's honors include Observer Food Monthly Young Chef of the Year (2016).