Good Food Dining News
Ambrette wins top recommendation
THE Sunday Times, in conjunction with the authoritative Harden's Restaurant Guide, has named Margate's The Ambrette Restaurant in its top 130 restaurants in the country to eat at for less than £50.
The Sunday Times "Cheap(ish) Eats" guide lists The Ambrette as one of 10 best restaurants in the South East and one of only four in Kent – the others being JoJo's in Whitstable, Xi'an in Orpington and Cafe Mauresque in Canterbury.
The Sunday Times describes The
Ambrette as “An Indian with a difference; there's no curry. This modern Mumbai dining ... in reassuringly simply surroundings ... and a good reason to visit Margate, at least once”.
The Ambrette's chef patron Dev
Biswal, said: “Whenever we are featured in the national press we receive bookings from gastro tourists from far and wide, many of whom take a mini break in the area.”
Dev has revealed plans to expand the Indian fine-dining concept to a further
six sites in the South East and London before embarking on a new business venture under a franchise model.
The Ambrette at Rye, which opened in
December 2011, is already fully booked throughout the week.
Dev added: “We've been in Margate for
quite some time, but Rye has been the test for the concept really, and it's proven to be really, really busy.
“We're now looking at good, affluent
locations in the South East to set up more Ambrettes – we're looking at Tunbridge Wells, Sevenoaks, Guildford, Surrey and Canterbury.
“We haven't secured any sites as yet
but we're looking very closely at a couple of locations. The new restaurants will follow the same formula but they will all use local and seasonal produce, rather than importing everything.”
Soup holds the key
A LOCAL chef has been giving tips on how to avoid food waste. According to the Love Food, Hate Waste
campaign, you could save up to £50 a month by throwing away less food.
Tom Biddle, executive head chef of the
Tudor Park Hotel, a Marriott Hotel and Country Club, in Bearsted near Maidstone, suggests adopting a few chef tricks to reduce the amount of food waste households throw away every week. Food accounts for a fifth of all household waste and vegetables are among the most discarded items.
He believes soup is the answer to
leftover food. “It doesn’t have to be the traditional leftover root vegetables – I made a lovely curried butternut squash soup the other day with some leftover squash, and aubergine was recently given the spicy soup treatment,” he said.
Tom, who has been a chef for 10 years,
says many restaurants would go bust if chefs discarded food inconsiderately: “Chefs are trained not only to cook delicious food, but in the art of portion control and how to use up ingredients to keep waste to a minimum.”
Pilgrims Hall
www.pilgrimshallrestaurant.com
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Mid Kent Living 25
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