Meet James Hollister: The Culinary Visionary Behind Tillingham’s Kitchen
James Hollister brings a world of culinary experience and passion to Tillingham’s dining experience. With a career spanning Michelin-starred restaurants and global influences, he’s not just a chef, but a storyteller who believes food is about more than taste, it’s about connection, sustainability, and creating memorable experiences.
Q: Your culinary journey seems deeply rooted in family. How did your love for cooking begin?
A: My love of cooking began in childhood. My Grandmother was a professionally trained cook, and I have fond memories of long Sunday lunches and afternoon teas at her house with homemade cakes, a beaded tea cosy, the works. On the other side of the family, my Jewish grandmother survived a concentration camp during WWII by working in the kitchens, and that story has always stayed with me; her leftover roast chicken with rice and sweetcorn is still one of my all time favourite dishes. Food was a big part of our family culture; my parents were great home cooks, too. My mum’s spaghetti bolognese is still unbeatable, and my dad would make amazing barbecued prawns with a soy, chilli, and lime dipping sauce in the Summer. We were also lucky enough to eat out often, so I developed a love and curiosity for restaurants early on. There’s even a family story about me sneaking downstairs after bedtime aged five to polish off an entire plate of prawns that my parents had bought on a day trip to Hastings.
Q: You’ve worked in some incredible kitchens. What were some of your most formative experiences?
A: My time at Boxwood (Gordon Ramsay Holdings) was a big learning curve and gave me the discipline I carry with me today. Working at Nahm by David Thompson was transformative; we’d receive weekly deliveries from Thailand with the most incredible, fresh ingredients; pandanus leaves, betel leaves, holy basil, things I’d never seen before. It completely changed my understanding of flavour and cooking. My time in Brazil, working with chefs like Alex Atala and sommelier Daniela Bravin, also profoundly influenced my approach to cuisine and wine/pairings.
Q: How would you describe your cooking style?
A: I’d say it’s fresh, vibrant, and – if I can be frank – fucking delicious! But more importantly, I’m all about letting ingredients speak for themselves and I’ve learned that often less is more. It’s about understanding the ingredients, respecting them, and allowing their natural flavours to shine.
Q: What attracted you to Tillingham?
A: Everything! From the walled garden that supplies our produce to the bread, the farm, the grazing cattle, and the incredible space, it’s a holistic approach to food and sustainability that really resonates with me. We’re not just a restaurant; we’re creating an ecosystem where every element matters.
Q: Sustainability seems crucial to your philosophy?
A: Absolutely. Sustainability isn’t just about saving the planet – it’s about creating a responsible business model. This means fair treatment of staff, minimising food waste, and being conscious of our environmental impact. Did you know that roughly 30% of the world’s food supply goes to waste? That’s something we’re committed to changing.
Q: What can our guests expect from your menu?
A: Seasonality is key. Our menu will change with the seasons, focusing on what’s fresh from our garden. Take our lamb dish, for example – we use Beak and Tail’s incredible Pevensey lamb, serve it with morels, wild garlic, and we even use potato skins to add texture and reduce waste.
Q: Finally, what’s your ultimate goal in the kitchen?
A: It’s about creating those magical moments – ‘foodgasms’ if you will – when a guest takes a bite and you see pure joy on their face. That’s why we do what we do. It’s not just about feeding people; it’s about nourishing them, telling a story, and creating an experience.
With James at the helm, Tillingham’s kitchen promises to be a place of innovation, sustainability, and extraordinary flavour. We can’t wait!
Why not join us for Lunch or Dinner in our Michelin Green Star Restaurant – bookings here