Thursday 16 April 2026 | Sittings between 6pm and 8.30pm | £95 per person
Limited to just 40 seats.
Wine pairings will be available on the evening.
Chef Alex Boyd of Kumquat and Chef Lee Adams of The Poet come together for a one-night-only collaboration dinner. Across six courses, the menu will showcase the distinct styles of both chefs, bringing together modern Asian flavours and contemporary British cooking for a unique dining experience.
A six course tasting menu designed by both chefs, combining modern Asian flavours with contemporary British cooking. Each course highlights the techniques, ingredients and styles that define their kitchens.
Chef Alex Boyd of Kumquat and Chef Lee Adams of The Poet cook side by side for one evening only, presenting signature dishes from their restaurants in a unique collaborative menu.
A special one night dining event with very limited seating. This exclusive collaboration will not be repeated, making it a rare opportunity to experience both chefs together.
Thursday 16th April
6pm to 8.30pm
Six course tasting menu
£95 per person
Six courses created by Chef Alex Boyd of Kumquat and Chef Lee Adams of The Poet, designed exclusively for this one-night collaboration.
Sussex beef tartare, smoked beef fat emulsion, chestnut mushrooms, rapeseed & raspberry vinaigrette – Chef Lee Adams
Hand picked white crab, citrus dressing, wild garlic velouté, cockles, samphire, katsuobushi dashi, hot chilli oil – Chef Alex Boyd
Roast Orkney scallops, hazelnut chocolate Bonne Femme, pickled early strawberries – Chef Lee Adams
Kurobuta pork, gochujang glazed loin & slow cooked belly; courgette & roast garlic puree, black garlic jus, apple & shiso gel, soy braised baby turnips
– Chef Alex Boyd
Whipped goats’ curd, parmesan sablé, beetroot granita – Chef Lee Adams
Alphonso mango & white chocolate mousse, mango & lime compote, passion fruit gel, lime & Thai basil sorbet, coconut crumb, kafir lime meringue
– Chef Alex Boyd
Although their cooking styles are very different, Chef Alex Boyd and Chef Lee Adams share an important chapter in their careers: time spent working in Hong Kong.
It was there that both chefs developed a deep appreciation for the balance, precision, and bold flavours that define Asian cuisine.
This collaboration brings those influences together for one evening, combining modern Asian cooking with contemporary British technique in a menu created exclusively for this event.
Two chefs, two distinct styles, one collaborative menu.
With over three decades of experience in professional kitchens, Chef Alex Boyd has built a career shaped by some of the world’s most respected culinary environments. His journey has taken him through Michelin-starred restaurants and prestigious hotels in London and Hong Kong, including time working alongside renowned chefs Joël Robuchon and Pierre Koffmann.
These experiences helped form a cooking style built on precision, discipline, and a deep respect for flavour. During his years working in Hong Kong, Alex developed a lasting appreciation for the balance, energy, and bold character that define many Asian cuisines.
At Kumquat, Alex focuses on modern Asian cooking that combines refined technique with vibrant ingredients and carefully considered presentation. His dishes draw on classical foundations while embracing contemporary creativity, resulting in food that is both elegant and full of personality.
This collaboration dinner brings together many of those influences in a menu designed exclusively for the evening, showcasing Alex’s passion for bold flavours, technical precision, and the cultural influences that have shaped his cooking throughout his career.
Chef Lee Adams began his career in the kitchens of acclaimed British chef Gary Rhodes, an experience that set the foundation for a career shaped by resilience, discipline and a deep respect for ingredients. His early years in professional kitchens were demanding, including time spent training in some of Europe’s most rigorous environments, where he developed the technical precision that continues to define his cooking today.
Lee later moved to Dubai to help open one of Gary Rhodes’ restaurants, becoming Rhodes’ youngest ever head chef at just 24 years old. His career then took him to Hong Kong, where he led the kitchen at Skye and refined a style centred on clarity of flavour and the quality of the produce itself.
Today at The Poet in Matfield, Lee’s cooking blends contemporary British technique with an ingredient-first philosophy, creating dishes that are elegant, seasonal and focused on letting the character of each ingredient shine.
A preview of the style and flavours each chef brings to the collaboration menu.
A one night collaboration bringing together two chefs, two styles, and a shared culinary journey.
A menu created exclusively for this evening, showcasing signature dishes and new creations from both chefs.
Modern Asian flavours from Chef Alex Boyd meet the ingredient-driven contemporary British cooking of Chef Lee Adams.
With only 40 seats available, this intimate dinner offers a unique opportunity to experience both chefs cooking together.
Guests will also have the opportunity to experience the second chapter of this collaboration at The Poet in Matfield this May. Dates to be confirmed.
Date
Thursday 16 April 2026
Arrival Time
7:00pm
Location
Kumquat Restaurant
30 The Pantiles, Tunbridge Wells
Menu
Six course collaboration tasting menu
Price
£95 per person
A few general questions and answers about the evening
Unfortunately due to the nature of this event and the special menu that has been created, dietary requirements will not be catered for.
Guests will be seated at individual tables. The evening is designed to be relaxed and sociable while maintaining a comfortable dining experience.
Tables can be reserved from 6pm to 8.30pm. Expect to spend around 3 hours with us for the most comfortable experience.
As this is a special event with limited seats, cancellations within 72 hours may result in the deposit being retained. Guests are welcome to transfer their booking to another person if they are unable to attend.
Yes. An optional paired wine selection will be available on the evening to complement the menu.
Join us for an evening where two chefs, two kitchens, and two culinary perspectives come together for a unique six course collaboration. With only 40 seats available, early booking is strongly recommended.
Thursday 16 April 2026 • Kumquat Restaurant • From 6:00pm
