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service the restaurant team is providing to its growing list of customers.
richard Jenkins
GRILL ROOM 01803 833033
THE Royal Castle Hotel
The Grill Room opens impressing customers with its quality and value
D
artmouth’s most respected and beloved hotel, the royal Castle Hotel on the Quay, is celebrating the success of its re-launched restaurant, which is now named ‘the grill room’.
the grill room, upstairs at the hotel, aims to take the best, locally sourced meat and fish, and serve them in a way the customers have grown to expect and love.
the food, prepared by new head chef richard Jenkins and served by new restaurant manager tom Kendrick and his team, is simply sensational.
‘People are responding very well to the changes that have been made,’ tom said. ‘we serve amazing, locally- sourced meat, fish and vegetables, all good value and absolutely the best quality. we believe in using good local food, simply cooked and 100 percent traceable.
‘with as few food miles as possible, our food comes from local farmers who produce high-quality food in the best conditions. with this policy everyone wins – our customers and our community.’
tom brings a huge wealth of experience with him to the
royal Castle: former owner of the renowned Fortescue Arms in east Allington, well known around Dartmouth thanks to his connection with Kendrick’s restaurant in Fairfax Place, he has travelled all over the world, last working in an award winning eatery in Florida. tom prides himself on building a friendly atmosphere and ensuring fine attention to detail wherever he goes - and the grill room will be no exception.
tom Kendrick
He is enjoying working in such a popular restaurant as the grill room and is proud of the food and the
(rico) has built up a wealth of experience from some of the best hotels and restaurants in the country.
He started his career with an apprenticeship at Claridges Hotel, london gaining a firm footing in the industry and the
richard Jenkins
knowledge of what it takes to be the best. He then moved to the famous Champneys spa before returning to Devon and the prestigious thurlestone Hotel. He spent time at the two rosette Mill end Hotel in Chagford and the one rosette Sampsons Farm before moving to the grand Hotel, torquay as executive pastry chef.
‘we are producing food which my team and i love to cook and the customers love to eat,’ he said. ‘it is a menu which lives up to my ambitions to produce food which is locally sourced, using the best ingredients, and which is absolutely delicious. People are giving such good feedback we know we have got it right.’
‘the grill room is giving the public what they want and we have been delighted at the response to the new menu,’ said owner nigel way, Mbe. ‘the food is fantastic; richard does such a good job making some of the world’s most famous dishes incredibly well. the Chateaubriand we do is second to none for taste and value and the Steak tartare is incredible. Our fish is all the absolute best quality too - there’s so much choice for everyone to enjoy.’
Sourcing their ingredients locally is vitally important to the royal Castle team, and their list of suppliers includes:
Gribbles Butchers - a South Hams company who only deal in the best quality meat sourced locally and aged for 28 days. Phil Bond - blackawton farmer and supplier of the finest quality lamb in the South west. Creedy Carver - the Colman Family farm in mid Devon provides the best quality chicken and ducks. Sid Griffiths - Dartmouth born and bred, Sid is a member of the Hand liners Association and supplies all the royal Castle’s crab and lobster as well as the line-caught fish on the menu – often Sea bass or Pollock. S & J Fisheries - supply fish taken from local waters, purchased daily from brixham and Plymouth. Chalices - totnes based, Chalice provide the fresh fruit and vegetables only buying from farms within a 20 mile radius. Salcombe Dairy Ice Cream - use fresh Devon milk and cream to make the best ice cream in england. Hawkridge Farmhouse – supply only the best cheeses sourced in Devon and Cornwall.
tom said: ‘we know this is what people want - and we are determined to continue producing this delectable, mouth watering food to the highest quality day in, day out.’
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