insideKENT Magazine Restaurant Guide 2014 | Seite 26

WALLETT’S COURT

THE BAY RESTAURANT
This collection of archetypal Kentish weather-boarded
buildings, once a village inn, is now a delightful
family-owned and run hotel and restaurant with a
refreshingly independent approach to hotel-keeping.
Sophisticated in style, with a fresh contemporary
atmosphere it offers an authentic taste of English
Coastal living and as the sister hotel of award-winning
Wallett's Court Country House Hotel a short distance
away, The White Cliffs comes with an excellent
pedigree.

At the heart of Wallett's Court is the kitchen and its garden.
It's really where it all started for the Oakley family, the
owners since ’76. For decades they've been using the
freshest and ?nest of ingredients from right on their own
doorstep. From fruit, herbs and vegetables from the
kitchen garden to locally-landed ?sh from the day boats of
Deal to wild game from the woodlands of the Stour Valley.
The place has been awarded dozens of accolades for its
cooking and numerous awards for producing delicious
food from great raw ingredients that are predominantly
native to Kent. Most notably the place has had an entry in
The Good Food Guide for 30 consecutive years.

The buzzing and lively Bay Restaurant & Bar at the
heart of the hotel, attracts locals and visitors from near
and far who are drawn by the classic Kentish menu
featuring locally inspired dishes prepared simply with a
focus on the fabulous, fresh, abundant and natural
produce from The Garden of England. On the menu
you'll ?nd Romney Marsh lamb, Kentish asparagus, St.
Margaret's Bay lobster, Deal crab, fruit and vegetables
from the hotel's own gardens and ingredients foraged
from the coast and clifftop countryside.

So, what's the story behind the people at Wallett’s Court?
Well, there's Chris Oakley, he's at the helm of the place.
With decades of experience in the restaurant game. He
comes from the 'stables' of Albert and Michel Roux the
Godfathers of Great British Cuisine, a former Michelin
starred chef, he now presides over the kitchen brigade
headed up by David Hoseason, a young and driven head
chef who takes the lead in the kitchen and works
relentlessly i n the pursuit of excellence.

Wallett’s Court Country House Hotel Restaurant Spa
Westcliffe, St Margaret’s-at-Cliffe, Dover
CT15 6EW
01304 852424
[e-mail]
www.wallettscourt.com

The Bay Restaurant at The White Cliffs Hotel
High Street, St Margarets at Cliffe, Dover
CT15 6AT
01304 852229
[e-mail]
www.thewhitecliffs.com

@walletts_court

@TheWhiteCliffs

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