Why The Marquis of Granby ?
The Marquis of Granby was purchased in 2018 and after a four-month refurbishment we opened our doors in early 2019 , offering a complete transformation visually and in its culinary offering . In its previous form , the pub , formally known as The Marquis at Alkham , was a fine-dining establishment with lengthy tasting menus and a less casual environment . Ultimately , the new owners wanted to bring the pub back to the community , offering fresh high-end gastro food with a flair that would be unmatched . I shared this vision with Will and Nadine Sheldon and have been incredibly lucky to be a part of their journey within the industry , with our third pub currently going through a restoration . This has enabled me to grow within the company as I now sit as the executive chef within the group , taking on the responsibility of overseeing the kitchen operations at The Marquis of Granby , The Tiger Inn and the soon to be Kings Arms .
What is The Marquis of Granby ’ s concept ?
When Will , Nadine and myself started developing The Marquis of Granby , we wanted to create a menu that offers good honest food that ’ s skilfully cooked and beautifully presented . I believe we have hit the nail on the head . The ambience of the restaurant and front of house staff reflect the dining offering , with a premium but relaxed atmosphere .
Our concept is to offer some home classics alongside more complex dishes boasting the skilful cooking of our kitchen .
Tell us about the dishes and menu you have created ?
We are a gastro pub , so we are true to the values of a traditional pub offering pub classics such as fish and chips , and lamb and potato pie , to our more complex and creative dishes such as the roast rump of lamb . We elevate the ingredients and presentation on every dish to create an unforgettable meal . I take care and pride in every dish we present and I am incredibly proud of the menu we have on offer . Our menu is curated with the seasons , and being in The Garden of England , we have many great seasonal ingredients at our disposal , such as local lamb , juicy apples and local potatoes that we use in our slowcooked pork belly dish .
What is your signature / favourite dish ?
My favourite dish to eat is the slow-cooked Orchard Farm pork belly with burnt apple , smoked mash and hispi cabbage . The burnt apple cuts through the fattiness of the pork beautifully , leaving you with an afterthought of a sweet but slightly acid taste . The dish has multiple layers of flavour that come through with one bite . I love the succulent juices the meat brings after being slow-cooked for well over 18 hours ,
paired with the smoked creamy mash and crispiness of the hispi cabbage , the textures and flavours are classical but unbeatable ! Understandably , this dish is a hit with the public , being one of our most popular and well-received dishes on the menu .
What is your guilty pleasure ?
I am lucky enough to live in the seaside town of Deal along the stunning coast of Kent . I love to stroll along the shingle beach and finish up my dog walks by finding a cosy place to have a drink or a bite to eat . I also love to play golf and I am very fortunate to have multiple golf courses within a 10-minute drive of where I live ; it is fair to say you can catch me on the course on my days off ! Like many other chefs , food is a guilty pleasure of mine , and eating out at great restaurants whether local or further afield is always a joy and a nice break from being the chef to being the customer .
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