Why Michael “Bert” Neve is in the running for Winterhalter KP of the Year

At Tallow in Southborough, Tunbridge Wells, Michael “Bert” Neve is far more than a kitchen porter.

Trusted by chef Robert Taylor and driving up to two and a half hours each way to work, he plays a vital role in the kitchen and is a worthy nominee for The Staff Canteen's Winterhalter KP of the Year.

The long journey behind a vital kitchen role

Bert’s working day starts long before he steps into the kitchen at Tallow. He travels from Minster, near Ramsgate, to Southborough, with the journey usually ranging from 90 minutes to well over two hours, traffic dependent.

That kind of commute would be enough to put many people off. For Bert, it comes down to loyalty, familiarity and a genuine love of the work.

“I enjoy what I do,” he says. “I’ve known Robert for a long, long time and I get on with him really well. He looks after me. I think loyalty is quite a good thing.”

That bond is central to the story. Bert is Robert Taylor’s stepfather, and the two have worked together for around 14 years in total - more than nine years before Tallow opened, then the last four and a half years at the restaurant itself.

This is not simply a story about a kitchen porter turning up for work. It is a story about trust built over years, and about what that trust looks like inside a small, ambitious restaurant.

“I’d like to think I’m part of the team, part of the family.”

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More than pot wash at Tallow

One of the strongest parts of Bert’s interview is how clearly he explains that his role goes far beyond washing pans.

Because of his background and experience, Robert trusts him with prep, vegetables, stocks, butchery and fishmongery. Bert talks about helping with venison, meats and general preparation, making clear that his contribution reaches deep into the food leaving the pass.

“Anything that’s being made and sent out in the restaurant, there’s something of me in it,” he says.

That line captures exactly why Bert has been nominated. He is not standing on the edge of the operation, he is embedded in it.

He also speaks movingly about what that means on a personal level.

“I sort of feel like I’m part of a team, rather than just someone stuck in the corner covered in soap suds.”

Trusted by Robert Taylor to keep the kitchen moving

Robert’s comments make it clear just how much he relies on Bert.

Asked why he nominated him, Robert describes Bert as a “solid member of the team” who can be left with a list of jobs knowing they will be done to the required standard. He says Bert peels potatoes, chops vegetables, prepares sauces and mirepoix, and keeps an eye on the team when Robert is away.

That oversight matters in a small kitchen where there is little room for error.

“He undersells it a lot,” Robert says. “The junior members of staff will go to Bert for advice… he oversees it in my absence.”

Robert is blunt about the value of the role itself.

“It’s essential… we only run with two chefs on a service and a kitchen porter, and I’d rather have a kitchen porter than have an extra chef.”

Resilience, dignity and being valued in the team

Bert also shares a more personal part of his story.

Years ago, he was stabbed in a fight and was left partially paralysed on one side. He says that as he has got older, that has affected him more - but he also makes clear that what matters most is feeling welcomed, accepted and useful in the kitchen.

There is no self-pity in the way he talks about it. Instead, there is pride.

He says he enjoys the challenge of the work and values being in an environment where he is trusted and looked after.

Why kitchen porters matter more than people realise

Bert is especially good when he talks about the wider importance of the role.

He says that for a long time, being a kitchen porter was seen as low-status work - something people did not want to talk about openly. But he believes that has changed, or at least should change, because restaurants cannot function properly without dedicated kitchen porters.

“It’s a very important job,” he says. “It’s not just a question of washing pots and pans and scrubbing the floor.”

He explains that a good KP makes sure the kitchen has what it needs, helps where possible, and becomes part of the team rather than an outsider.

He also highlights the extra, unseen jobs that support the business - maintenance, blocked sinks, toilets, early morning fire-lighting and general upkeep.

Those details matter because they reflect the reality of small independent restaurants. Diners may never see them, but they are part of what keeps standards high and service smooth.

A route into hospitality for the next generation

Bert feels that kitchen porter roles can be a genuine way into hospitality for people who are interested in food and kitchens.

He points out that starting on pot wash allows you to see how a kitchen really works, understand the pace of service and decide whether the industry is right for you.

That honesty is refreshing. Bert does not romanticise the work.

“It is hard work,” he says. “People think it’s going to be easy… it’s not.”

At the same time, he is clear that it is “an honest job” and one that deserves respect.

Life at Tallow beyond service

For all the seriousness of his role, Bert’s interview also has warmth and humour.

He talks about the small things that annoy him in the kitchen - chefs leaving blue date labels on plastic containers and using too many whisks.

Bert also gets to taste the food every day, with Robert regularly asking for his opinion. His favourite dishes on the menu include the smoked haddock starter and a carrot tart, both of which he describes with genuine enthusiasm.

Outside work, Bert enjoys golf and fishing - two quiet pursuits that seem to fit his personality.

“I just enjoy sitting on the riverbank peaceful,” he says. “A bit of a country boy at heart, really.”

Why Bert is a strong contender for Winterhalter KP of the Year

What makes Bert such a compelling nominee is not one single thing. It is the combination.

He travels extraordinary distances to work, has built a 14-year working relationship with Robert Taylor, supports the kitchen far beyond the traditional KP remit, is trusted by the chef, respected by the team, and honest about the importance of the role.

Most of all, he reflects the reality of hospitality at its best: people doing difficult, often unseen work with pride, humour and commitment.

At Tallow, Bert may be the kitchen porter by title. In practice, he is something much bigger - a trusted pair of hands, an extra set of eyes, and a vital part of what keeps the restaurant moving.