FOOD+DRINK
DISCOVER INTIMATE, RELAXED AND INSPIRED FINE DINING IN
A WARM, CHARMING AND UNPRETENTIOUS SETTING
THACKERAY’S
HOUSED WITHIN THE OLDEST BUILDING IN TUNBRIDGE WELLS, THACKERAY’S, NAMED AFTER
ITS NINETEENTH CENTURY OWNER ENGLISH NOVELIST WILLIAM MAKEPEACE THACKERAY,
SITS IN A GRADE II LISTED BUILDING, BUILT AROUND 1660, WHICH OFFERS PLENTY OF
HISTORY, CHARM AND CHARACTER, AS WELL AS A TRUE WARM WELCOME FROM THE
DEDICATED TEAM AT ITS HELM. BY SAMANTHA READY
The restaurant, which celebrated its 18th anniversary
in November, was the first in renown chef Richard
Phillips’ Kent-based, award-winning restaurant
portfolio. It is beautifully unique; white painted tiles,
deep black framed windows and sloped ceilings, with
slightly wonky stairways that add to the charm.
Inside, the elegant décor and low ceilings create a
warm and intimate ambiance to the dining rooms,
which are split into two areas on the ground floor
as well as upstairs rooms for private dining or
celebratory parties.
My guests and I were welcomed like old friends by
front of house manager Gary, and we were delighted
to be sat in our favourite spot, the spacious bay
82
window table, perfectly placed to offer views
across the dining room, out to the inviting outside
bar and terrace below, and to enjoy a pre-dinner
cocktail. We highly recommend the citrus and sweet
notes of the Toffee Apple Cosmo (citrus vodka,
butterscotch and apple schnapps and apple presse),
which we devoured, alongside the table snacks of
butternut and sage soup and heavenly mac and
cheese bites, and the bread basket, with its moorish
whipped marmite butter, whilst perusing the seasonal
menu choices.
The menus are purposefully varied to avoid
exclusivity and include a daily set lunch menu,
indulgent chef’s tasting menu created to showcase
the knowledge, passion and creativity of head chef
Patrick Hill, and taste-bud tempting á la carte options
from which our evening’s dishes were chosen.
Our starters delivered beautifully presented and
wonderfully tasting dishes; the rich smoothness of
the foie gras parfait, with roast concorde pears, pear
gel, confit duck leg and moorish truffle popcorn; the
perfectly roasted diver-caught scallops, with baby
globe artichoke and crushed violet potato, and
added texture from toasted hazelnuts and praline;
and the confit of Loch Duart salmon, served with
smoked aubergine caviar, apricot, enoki mushroom,
heritage radish, and surrounded by a rich soy and
mushroom broth.