insideKENT Magazine Issue 86 - May 2019 | Page 152

FOODNEWS
MICHELIN-TRAINED RICHARD WARRINGTON APPOINTED HEAD CHEF AT
RAMSGATE’S EMPIRE ROOM
Michelin trained Richard Warrington
has joined the highly acclaimed
Empire Room restaurant in Ramsgate
in Kent, as its head chef.
The cosy, club-like Empire Room,
located in the boutique Royal Harbour
Hotel, is led by hotelier James Thomas
and executive head chef Craig Mather.
Warrington, who has enjoyed recent
spells at nearby Wyatt & Jones in
Broadstairs and Buoy and Oyster
restaurant in Margate, brings with
him a wealth of experience, including
periods at several Michelin-starred
and 3 or 4 AA Rosettte establishments:
Castle Ashby in Northampton, Stoner
Arms Hotel in Henley on Thames, as
well as Greenway Hotel and Buckland
Manor – both in Cheltenham.
Richard has also worked as a private
chef to some of the world’s wealthiest
individuals, aboard their super yachts,
ski chalets in St Moritz and Verbier,
homes in London and Moscow, and
to Damian Aspinall at Howletts
Mansion in Kent. His experience
covers catering for everything from
small private shooting parties to 500-
cover banquets.
Welcoming Warrington to his team,
Craig Mather said: “Richard’s
experiences from around the globe
and working as a private chef, lends
itself perfectly to The Empire Room’s
style of food using local, seasonal
ingredients, enhanced with the flavours
from different continents, in an
intimate setting.”
Apart from a few seasonal tweaks,
Richard is not planning any
fundamental changes to the Empire
Room’s approach, and is currently
talking to local producers and
allotment growers, to plan new
Spring menus.
NEW CHAPTER BEGINS AT ONE OF KENT’S FAVOURITE RESTAURANTS
Award-winning restaurant Chapter One in
Orpington has re-opened with a sophisticated new
look to rival London’s vibrant dining scene. Following
a major six-figure refurbishment, Chapter One now
offers an all-weather terrace, a buzzy brasserie and
bar area, as well as a newly designed private dining
room for celebrations and corporate events, and
stylish restaurant for a refined dining experience.
As one of Kent’s most popular restaurants with a
national reputation for outstanding, seasonally
154
inspired modern European cooking, overseen by
chef patron Andrew McLeish for the last 20 years,
the refurbishment is the first major development
since Andrew and business partner Marcel Faulstich
took ownership in August 2017.
The team at Chapter One are confident the new
changes will cement the restaurant’s reputation as
one of the best places to eat in Kent since the 1930s.
Chef patron, Andrew McLeish, says: “The response
from customers has been overwhelmingly positive.
There are so many options when it comes to eating
out and people are becoming more discerning. They
want choice and exceptional food in a variety of
formats – whether it’s a quick lunch, culinary
experience or special occasion. Our customers love
that we’re constantly evolving to meet their
expectations.”