When I do just this , it is apparent that The Rose ’ s interiors reflect to an even more miraculous extent what it has done so well on the outside . The dark hues of ocean greens and blues wash over the walls and mix with wooden floorboards ; everything seems solid and bold . Plush velvet furniture and velour curtains give the place a comfortingly muffled tone , welcoming guests into a cocoon of stylish luxury with echoes of those Victorian days that boasted billiard rooms and parlours . This comforting welcome is further made by the extraordinary front of house team . A seamless check-in comes from manager Ellie , who , while showing me to my room , tells me that the interior design is the flawless work of coowner , Alex . “ As well as The Rose ’ s history , Alex wanted to pay homage to our location ,” says Ellie . “ All the art is by local artists and lots of it depicts the sea and our surroundings . There is even a posterstyle print behind the bar from the original Thompson ’ s Walmer Brewery . We now serve our own Thompson ’ s Walmer Ale on tap - a nod to Christopher ’ s grandfather .”
Ellie points out a table of goodies in the hall . Tunnocks Teacakes , a Nespresso coffee machine , a whole host of teas , plus a decanter of sherry are set out for hotel guests to take advantage of - a welcome refuel after a day spent travelling or at the beach . We unlock the room . The ultimate combination of bright and airy meets that same soft , enveloping comfort that runs throughout the venue . A sumptuous king-size bed works in unison with its surroundings , being both a modern luxury while echoing an elegance of the antique , it takes centre stage amidst this enchanting tableau of a room . Every object , piece of furniture and amenity has been carefully considered before being thoughtfully placed . Nothing has been put here with complacency and so every item seems like this room has forever been its calling . As well as those classic , timeless pieces ( think heavy chest of draws and Persian rug ), there is also an air of the 1970s in which gives it a reassuring air of familiarity while ensuring the guest The Rose knows exactly what is currently on trend . It is this mixture of time periods that gives The Rose a comforting , cocooning feeling - as though you already know and love it so well , while still being aesthetically enthralled .
Upon a glass-topped cane coffee table that sits under my window , with views of the traditional highstreet below , is a vase of fresh sunflowers , and sitting in the corner of the room is a small record player with a generous variety of records for my entertainment . It is small touches like this that reinforce the friendly nature of the venue , a trait that extends into the restaurant and bar below . It is here , or rather the pretty terrace outside , that I indulge in an evening meal . Amidst olive trees and hanging plants , I sip my first cocktail of the night , a cherry martini made with fresh , seasonal cherries from local farm supplier Kent Cherry Co . A tipple which packs a flavour punch , it gets better with every sip . Easing into our meal , we start with lemon and mint stuffed gordal olives and an Isle of Wight tomato flatbread . Although simple and small , these immediately set the bar high in terms of flavour and panache . The flatbread dreamily pulls apart , the sweet warm dough at one with a smothering of fresh tomato .
Next come our starters . For me , turbot crudo with fresh and preserved grapefruit and braised celery . Beautifully presented , this small plate excels in all areas - a sublime texture gives way to an ultimate
flavour combination : the distinct sharpness of the fresh grapefruit and the sweetness of the preserved both work perfectly with the fish , while that distinct celery flavour adds a further twist . Following in this defined , uncomplicated style , my main of grilled monkfish , pickled cucumber and gooseberries is all the more delicious . Freshness and locality are clearly imperative to this menu , which has been devised using local suppliers . The meat , fish , fruit and veg comes from either Deal itself or nearby farms , The Black Pig Butcher being quite literally across the road from neighbouring fishmonger , Jenkins & Son . After devouring these harmonious flavours - sharp gooseberries and vinegar-enhanced cucumber combined with fall-apart , buttery monkfish - it ’ s onto dessert . I stick with the cherry theme and opt for chef Nuno ’ s olive oil cake with cherries and fig leaf cream . Although appearing to such a scale I believe I can ’ t possibly take this on alone , the pudding is surprisingly light . The fruity freshness of the cherries gives it a refreshing edge , the olive oil a hint of the Mediterranean , while the sweetness of the cake emits a warm sensation that affirms ‘ traditional Kentish pud with a twist ’ status .
Back up in my room , comfortably full , I indulge in a warm bath in the sweet , neat tub that has been bespoke crafted at three-quarter length to fit . After a dreamy sleep , I awake in the morning and make use of the rainfall shower that sits on the opposite side of the bathroom ; heaven . Floating downstairs on a cloud of comfort and smelling like the complimentary Austin Austin toiletries , I settle down to breakfast after a good , strong cappuccino . Here , breakfast plates are in the form of starter and main , but light eaters should not be deterred . I select the spiced waffle with poached pear and crème fraîche . This waffle is like none I have ever had before . Delightfully delicate , the furthest from synthetic you could possibly get and topped with a blissfully sweet and fresh combination . I finish with a savoury ‘ main ’ of toasted crumpet with poached egg , smoked salmon and pickled cucumber . A no less than delectable breakfast to complete a supremely satisfactory stay .
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