Head chefs and brothers Grant and Spencer Kells have brought to Canberra their love for cooking, refined skills and exciting flair with the newly opened Flint Dining Room & Bar.
Located in the New Acton Pavilion behind the Diamant Hotel, the Kells’ restaurant combines top cuisine in a laid back atmosphere.
“Good food in a casual environment is the best way to put it,” said older brother Spencer Kells.
Having trained at the world famous Connaught Hotel in London, the Kells’ went on to build an impressive list of travels and experience, working with some of the world’s best chefs.
The opportunity to open a restaurant in Canberra came not long after Grant and Spencer opened the doors to their first restaurant in Australia, Kell’s Kitchen.
“We were approached and asked if we’d be interested in coming down to Canberra, so I saw the site and thought it would be really nice to get involved. Canberra’s a great city and it’s got some great things going on,” said Spencer.
The Kells’ grew up in Watford, a town outside London and in the course of their careers have worked in San Francisco, Barbados, Thailand and Los Angeles before making their mark in Canberra.
“It’s very much like our town that we grew up in, in some ways it reminds me of home. I’ve been in Canberra six months now and I’m loving it,” said Spencer.
Flint’s modern interior was designed by SJB and includes a white marble table which features in the centre of the room for communal seating, something new to Canberra.
“People enjoy it, it’s a fun thing. Customers can watch what’s going on in the kitchen, they can see the whole show,” said Spencer.
When asked what the most rewarding part of being a chef and restaurant owner is, he said happy customers and knowing people have enjoyed themselves.
At the moment, Spencer balances long hours at the restaurant with family life and a newborn baby girl but truly enjoys the fast paced environment of his work and wouldn’t change a thing.
“I wouldn’t give it up, it’s what I love to do. I just love cooking, using my hands and my flair,” he said.
The Kells’ have ideas for future growth but for now are focused on making Flint a success and getting to know the people of Canberra.
“Our goal is to be one of the top restaurants in Canberra, we’re here for healthy competition,” said Spencer.
Flint pleases the palate with signature dishes including Seared Tuna with Asparagus and Kibaki dressing and a Schezuan Lamb Rack with Sweet Potato puree and a Port Wine Sauce.
Flint’s contemporary dining space seats up to 80 inside and features outdoor terraces where customers can soak up the sun in the warmer months.
