The boardroom from Café Nucleus Rochester showcases the finest and very best in-season produce. Working directly with local farms and suppliers in Kent, always.From Tony’s (Our Resident Bee Keeper) Newington Honey to Court Farm Halling sirloin steak, we know where our food comes from.

We source the very best in-season produce to deliver an unforgettable dining experience. Tom Portnall, our Executive Head Chef brings his unique British Asian fusion from the Kitchens of one of London’s most prestigious hotels to the boardroom in Rochester. His uncompromising approach creates a celebration of the tastebuds in one of Rochester’s grandest dining rooms.

Mirroring Toms belief that the dishes, crockery and building should be a feast for ones eyes, while creating a memorable experience. Tom’s signature style is to follow the regiment of classical cooking with exciting fusion twists, with inspiration from Wolf Gang Puck and his worldwide collection of restaurants. Tom started his careers at Cut, 45 Park Lane – Wolf Gang Puck’s UK Steak restaurant and a five star hotel from the Dorchester Collection. Owing to Tom’s success he was lucky enough to cook aside other legendary chefs such as Alan Ducasse and John Campbell. During Tom’s 8 years with the Dorchester Collection he was lucky to cook at Le Meurice hotel in Paris and Coworth Park Hotel in Ascot, he was also fortunate enough to cook for members of the Royal family on two occasions.