Introducing The Ferry Inn’s
New Chef - Phillip Camilleri
Phillip has been in the catering trade since the age of 15 and
has over 33 years experience having lived and worked in both
the U.K and abroad.
Since starting at the Ferry Inn a few weeks ago Phillip has already
introduced a brand new summer menu featuring variations on
many of Ferry Inn’s favourite dishes and some delightful new
additions.
The newly planned herb garden will provide a host of ingredients
for the kitchen. All ingredients in the kitchen are sourced locally
where possible and fresh fish from the daily catch at Rye or
Folkstone is always a speciality.
Customers travel from far and wide to the Ferry Inn to enjoy the
quality, food freshly prepared to order, the scallops with chilli
garlic butter are always a favourite with many other tempting
dishes including smoked haddock & prawn, potato topped
pie, steak and stilton pie with hand cut chips and peas and rib
eye steak with grilled vine tomatoes, mushrooms and hand cut
chips.
Many will have seen head chef Philip recently featured on
BBC South East as winner of a Butter Sculpting competition,
this, together with many other competitions and media features
shows Philip to be a popular and versatile chef who together
with his team of two at the Ferry Inn looks forward to welcoming
you to come along and try his creative and delicious cuisine.
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www.whats-on-magazine.com
May37.indd 1 26/04/2009 18:33:12
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