YO U R L E I S U R E
“I fell in love with Margate the instant I came to view the building...” Whilst the original Victorian façade has been restored, the interior has been completely remodelled to create 20 bedrooms, some of which have a balcony, with uninterrupted views of the wide golden bay, the sea and the skies that JMW Turner called, “the loveliest skies in all Europe”.
or goat’s curd, confit beetroot salad, hazelnut pesto (£5.50), followed by mains of sea bass, roasted red pepper, wilted spinach, saffron potatoes and parsley pesto (£18.25), or open lasagne of asparagus, plum tomato, spinach and red onions, parmesan cream (£11.50). For dessert, expect irresistible dishes, such as peanut butter and chocolate fondant, with brown bread ice cream (£5.50), passion fruit and coconut mille feuille, with exotic fruit salad (£5.50), or a selection of Kentish cheeses (from £2).There is also a great value Market Lunch at £15 for two courses and £18 for three. Sample menus can be viewed on the hotel’s website: sandshotelmargate.co.uk.
The hotel also features a restaurant – Bay at Sands, serving imaginative modern British cuisine in a sublime setting. Nick, with business partner Conrad Bigham and head chef, Ryan Tasker, has devised a menu that shows off the region and reflects the restaurant’s seaside location, with dishes inspired by the fresh, seasonal produce of the Garden of England.
Set on the first floor, the restaurant is beautifully designed, with an airy, bright,warm atmosphere, high ceilings and a stunning fireplace. Full-length glass doors lead to an outdoor terrace, commanding stunning views of the sea and Margate’s golden bay. From here you can enjoy breathtaking sunsets while you dine.
Sample dishes from the à la carte dinner menu include include starters of south coast crab cannelloni, samphire, shellfish bisque (£7),
On the ground floor, the ice cream parlour has a beautiful contemporary design, and produces homemade gelato and sorbets in a variety of flavours. Nick and his wife Karen worked with Margate-born designer Dawn Pirie, who interpreted their vision for the look and feel of the hotel and restaurant, incorporating her own ideas to balance the building’s original Victorian features, such as columns and cornices, with a contemporary interior. Elegant and serene, the entire hotel and restaurant can be hired for celebratory events, with widespread interest being displayed by couples planning wedding receptions, who need overnight accommodation for guests as well. Photography by AG Studio