With a passion for creativity, bold flavours and food that keeps guests coming back, Tino has recently stepped into the role of Head Chef at The Herbalist. Having been part of the Elite Pubs family for around eight years, she knows the venue well and is now bringing her own style and ideas to the kitchen.

From her early days cooking in pubs and restaurants to developing a love for American-inspired smoked food, we caught up with Tino to find out more about her journey, culinary influences and what guests can expect from the evolving menu at The Herbalist.

How did you get into cooking?

I think I just fell into it really. I did a little bit at school, but I was always interested in sport and art. I’ve always been creative, and I think that creativity translates really well into cooking.

My mum wasn’t the best cook, so I ended up teaching myself a lot from a young age! I was particularly interested in art, and for me, food has a lot of similarities. You’re creating something from scratch, thinking about how it looks and putting different elements together.

I started out in pubs, then moved into independent restaurants before working in hotels, where I had the opportunity to cook on a much larger scale. Cooking for hundreds of people is a challenge, but it’s taught me a lot.

Eventually, I joined Elite Pubs and the rest is history.

How long have you been with Elite Pubs?

I’ve been with Elite Pubs on and off since The Herbalist first opened around eight or nine years ago.

I left for a couple of years before coming back, and I’ve also worked at The Potting Shed during that time. I’ve been at The Herbalist for quite a while, initially as Sous Chef, and I’ve recently taken on the role of Head Chef.

It’s great to be back and have the opportunity to develop the food and put my own ideas into the menu.

What would you recommend to someone visiting The Herbalist for the first time?

The Dutton Ranch Board is definitely one to try. It’s one of our most popular dishes at the moment.

I’d also recommend our spice bag fries and sweet chilli fries. The spice bag fries are a bit of a twist on those classic flavours you might find at a Chinese or curry takeaway, but we’ve given them a more restaurant-style feek.

Our flat iron steak is another favourite. It’s really well priced and consistently popular with guests.

And if you’re visiting at the weekend, keep an eye out for our kebab special. We’re changing it regularly and taking inspiration from different cuisines around the world. We’ve done Jamaican jerk, Thai and Sri Lankan-inspired versions so far, with new flavours coming through regularly.

It’s a chance for us to have a bit of fun with the menu and give regular guests something different to look forward to.

Where do your ideas for new dishes come from?

I’ve got a real passion for smoked food, and a lot of my inspiration comes from the USA and Canada. I spent some time in Canada, which really influenced the way I think about food.

I’m particularly interested in the flavours and techniques from places like Texas and Louisiana: slow-cooked briskets, smoked meats, bold rubs and big, hearty flavours.

With The Herbalist being in the town centre, I wanted to bring some of those influences into the menu while making them work for our guests here in Kent.

We’re not a traditional country pub, so we can be a little more adventurous. People coming into town want something full of flavour and a bit different, whether they’re out with friends, having dinner or grabbing some food and drinks.

That’s where things like our dirty fries and smoked dishes come in.

What’s your favourite thing to cook?

I love experimenting with rubs for meat.

I’m always interested in trying different spices and flavours, particularly ingredients you don’t necessarily use every day. Creating a really good rub and seeing how those flavours develop through the cooking process is something I really enjoy.

Who inspires you in the kitchen?

There are chefs all over the world who inspire me, particularly those who are doing something different with food.

Gordon Ramsay is obviously someone I’ve watched over the years, particularly his work in America and his interest in traditional smokehouse cooking.

But one of the people who has really stuck with me is an older woman who works at a smokehouse in Texas called “Tootsie”, full name being Norma Frances Tomanetz, she is the legendary pitmaster at Snow’s BBQ in Lexington, Texas.

At 90 years old, I really admire her dedication — she’s proof that great cooking comes from experience, passion and constantly caring about what you put on the plate.

That’s the kind of passion I really admire – people who have spent their lives perfecting a craft and still love what they do.

What would you like guests to know about the food at The Herbalist?

It’s different, it’s fresh and we’re always looking to surprise people.

Now that I’ve taken over as Head Chef, we’re going to be developing the menu even further. Our burgers change with the seasons, and the Smoke Board will also evolve throughout the year.

I’m also looking at working with local suppliers to develop some of our own sausages and introduce new flavours.

The idea is that there’s always something to look forward to. We want guests to come back and wonder, “What’s new this time?”

What advice would you give to someone aspiring to become a chef?

Stick with it.

There are some really tough times when you’re starting out, and you’ll definitely have moments where you ask yourself whether you really want to do it. Even now, I have days like that.

But if you stick with it, you develop so many skills – not just in cooking, but in leadership, teamwork, resilience and hard work.

And one of the best things about working in kitchens is the people you meet. Sometimes your colleagues become much more than colleagues; they become friends and eventually feel like family.

That’s something I’ve taken from my career. The hard work can be tough, but it can also give you skills, experiences and friendships that stay with you for life.