An Interview with Shane Hughes: A Culinary Journey Built on Craft and Dedication

Every great chef carries the weight of their experiences into the kitchen. For Shane Hughes, Chef Patron of The Toll Bridge in Sandwich, that experience spans over 30 years of honing classical techniques, working in celebrated kitchens, and learning that good food is about integrity, skill, and simplicity.

Shane’s story isn’t one of overnight success. It’s the steady, patient evolution of a chef who has spent a lifetime refining his craft.

The Foundations of a Chef

Shane’s journey began where many great chefs start—doing whatever needed to be done. “I was cooking for my sisters when I was eight,” he reflects. “It wasn’t a choice; it was a necessity. But there’s a satisfaction in cooking that I recognised early on—you start with raw ingredients, and if you treat them right, you create something that brings people together.”

When Shane left school, he pursued work in kitchens wherever he could. A chance opportunity at Hartwell House in Buckinghamshire marked the start of a career that would lead him to some of the country’s most revered kitchens.

“They didn’t have a job for me at first, but they offered work experience. Two months later, I covered a chef on maternity leave, and I stayed for four years. It taught me early on to take every opportunity, listen to the advice of those ahead of me, and work hard.”

London and Michelin Kitchens

The pursuit of excellence took Shane to London, where he trained at the Connaught Hotel and the Lanesborough Hotel. These kitchens were built on classical French techniques—disciplined, exacting, and foundational.

“It was at The Landmark, working under John Burton-Race, that I realised what I wanted to achieve as a chef. The standards were intense, but they pushed me to understand not just how to cook, but why every detail matters.”

From there, Shane’s career saw him working in Michelin-starred restaurants, including leading kitchens at The Manor House in the Cotswolds—a dining destination that became one of the finest in the UK.

“I’ve always believed that classical training is invaluable. It’s not just about recipes—it’s about respecting the produce, understanding technique, and allowing food to speak for itself. Those lessons stay with you.”

The Philosophy: Letting the Food Lead

Shane’s approach to food has always been straightforward: take the best ingredients, treat them with care, and let the quality shine. “It’s rarely about chasing trends or overcomplicating things. I focus on flavours, textures, and balance—building a dish that’s as enjoyable to eat as it is to look at.”

Dish creation, for Shane, is rarely a grand gesture. “Ideas start small—a garnish, a particular texture, or a memory—and build from there. It’s an organic process, one where you tweak and refine until it feels just right.”

There’s a touch of nostalgia in his cooking, too—subtle nods to childhood flavours or family meals. “If you can take a guest back to something familiar but present it with a sense of finesse, then you’ve struck the right note.”

Returning to Kent and The Toll Bridge

For Shane, taking the helm at The Toll Bridge has been about returning to the roots of his career—bringing together decades of experience, classical training, and a genuine love for creating great food.

“The smokehouse concept worked well for its time, but the opportunity to build something more refined felt right. We’re now focusing on seasonal game, wild fish, and Kent’s incredible local produce, allowing the kitchen to do what it does best. It’s not about reinventing ourselves but realising our potential.”

The transition isn’t just about what’s on the plate—it’s about creating a space where food, service, and setting come together seamlessly. “It’s about quiet confidence. A restaurant should feel polished but not pretentious—somewhere you can enjoy a meal that’s been crafted with care.”

A Steady and Thoughtful Career

Shane’s career has been built on persistence rather than fanfare. He’s quick to credit mentors like Martin Burge, whose technical skill and calm approach left a lasting impression. “He taught me the importance of being organised and precise—lessons that carry into everything I do.”

Over the years, Shane has seen the industry change, especially as media has brought kitchens into the spotlight. “The exposure has been great for many chefs, but for me, cooking has always been about being in the kitchen—working with my team and putting food in front of guests. That’s where I feel I belong.”

It’s this quiet dedication to craft that has defined Shane’s journey.

The Next Chapter

At The Toll Bridge, Shane Hughes continues to cook with the same principles that have guided him throughout his career: respect for ingredients, attention to detail, and a deep understanding of the craft.

“This chapter feels like a natural progression. It’s about creating something that reflects the experience we’ve gained over the years and the values we hold. Good food doesn’t need to shout—it just needs to be done well.”

Experience Shane Hughes’ cooking at The Toll Bridge, where every plate tells a story shaped by decades of skill and care.