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Food

ecipes Restaurants, r

and news

New beginnings A new restaurant and a new partnership

Welcome to The Ivy

New restaurant opening in Tunbridge Wells Get ready for a new dining experience this November. The Ivy Royal Tunbridge Wells is just a few minutes’ walk from the iconic Pantiles Georgian colonnade and will offer sophisticated and friendly all-day dining to local residents and visitors alike. Royal Tunbridge Wells, with its rich historical heritage, is the perfect setting for the newest addition to The Ivy Collection, which is continuing to grow regionally with a number of sites outside London, where it was originally established. Located on the bustling High Street, the restaurant will make for an ideal spot to enjoy an accessible and extensive menu throughout the day. It will serve modern British classics from dawn until dusk, including breakfast, elevenses, weekend brunch, lunch, afternoon tea, light snacks, dinner and cocktails. The kitchen is overseen by Executive Chef Sean Burbidge, while the restaurant’s affordable menus incorporate a selection of The Ivy classics, including Shepherd’s Pie, Eggs Benedict, Brioche Crumbled Chicken Milanese and the sumptuous Strawberry Ice Cream Sundae with Vanilla Ice Cream, Meringue and Shortbread. The restaurant will have approximately 105 covers, making up the main restaurant, bar and a Parisian-style al-fresco seating area, for guests to enjoy throughout the year. www.theivytunbridgewells.com 50

LOV E FOOD AND DRINK

Going Wild

A partnership made in culinary heaven The Kentish Hare is delighted to announce that it has collaborated with Wild Spirits of Kent to offer their liqueurs and spirits to customers. The popular gastro pub in Bidborough, just outside Tunbridge Wells, already offers a fantastic selection of wines, beers and spirits but when they were introduced to the Wild Spirits of Kent, who produce flavoured gin, vodka and whisky, it seemed like a natural partnership, as The Kentish Hare’s General Manager Paul Barber explains: “As soon as I saw the branding for them, which includes a picture of a hare, it seemed like a perfect fit for us. The fact that they forage locally for most of their ingredients ties in nicely with our ethos of using local produce as much as possible. Most importantly, they taste great. My favourite is the Wild Damson Gin, so you’ll find this along with others now at The Kentish Hare. We’ve also got plans to create a special cocktail which we look forward to sharing with our customers!” www.thekentishhare.com KUDOS NOV EMBER/DECEMBER 2017

Kudos issue 25  
Kudos issue 25  

Nov/Dec 2017

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