The Empire Room
Since Michelin-trained head chef Craig
Mather took the helm at the Empire Room at
the Royal Harbour Hotel, the cosy, club-like
restaurant has received widespread critical
acclaim. Mather’s deft use of locally sourced
seasonal produce is unfussy, but of the highest
culinary standard. The venue serves as an
ideal showcase for artisan producers and local
farmers. Sustainable fresh fish is delivered
straight from the boat to the kitchen. and chairs. Linen napkins, original Empire
magazine covers on the walls and history books
on library shelves with stone and wooden floors
set the scene. In winter, the ambience is further
enhanced by the wood burning fire.
Set in the quirky 28-bedroom townhouse
boutique hotel which overlooks the picturesque
harbour, the vintage-styled restaurant is
decorated with warm red walls and furnished
with Victorian and Georgian wooden tables The Empire Room operates its own Tiffin Club
gourmet takeaway scheme, with reusable metal
tiffin containers, aimed at reducing plastic
marine pollution.
Alfresco tables in the kitchen’s pretty herb
garden are popular in summer. The Monday
night supper club and set menus offer
outstanding value.
T he Empire Room, 10-11 Nelson Crescent,
Ramsgate, CT11 9JF
01843 582511
[email protected]
www.theempireroom.co.uk
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