THE RESTAURANT AT WALLETT'S COURT

TABLE RESERVATIONS 01304 852424 or 0800 035 1628

Everywhere you look lately there's a menu extolling the virtues of local this or free-range that or sustainable the other, we, like many others love this approach and really do make it a cornerstone of our restaurant. We go just that little bit further to ensure we're using the freshest and finest of ingredients from right on our own doorstep.

We're hooked on using fish & seafood from the day boats at Deal or straight off the beach at St. Margaret's Bay. Our favourites are line-caught Sea Bass, St. Margaret's Bay lobster or lovely locally-landed sole.

Every day there's a delivery from the Jenkins family fishmongers, you'll see you Darren in his wellies at the kitchen door with the catch of the day, if you're up early enough that is... You may even catch sight of 'The Lobster Man' on a Summer's afternoon on his way past from St. Margaret's Bay dropping off some lively beasts destined for the pot.

What really puts a smile on our faces is knowing that we are supporting other long-standing Kentish family businesses.  Knowing that the 28 day Matured steak with Béarnaise & skinny chips or the Roasted Rump of Lamb comes from cows and sheep that graze in the fields of Peter Mummery's place Chili Farm at Coldred fills our hearts with warmth. It was Coldred where the forefathers of  the Oakleys had their farm and they’ve known Peter for decades

Our butchers are our good friends too. Greg and Brett O'Brien of Dover and the guys over at The Black Pig in Kingsdown really look after us. Top of our shopping list from them are sausages. Whether it's Wild Boar Bangers, unbelievably good Black Pudding or sizzlingly spicy home-made chorizo they really know what's what when it comes to meat.

Kent isn't called 'The Garden of England' for nothing. The best fruit and vegetables are on our doorstep and we go that extra mile to 'Keep It Kent'.

We've a bunch of keen locals (and one or two of the Wallett’s Court team) who'll trapse out across the fields, along the shoreline and down the country lanes to forage in Mother Nature's Larder. You may find Sea Beet, wild horseradish, sea kale, rock samphire, green lava, wild garlic, fennel, wild plums and blackberries on the menu. We even have a friendly truffle hunter who furtively delivers 'black gold' to the kitchen door.

Then to the farms and market gardens of Kent. There is asparagus when it's in season, steamed then served with Black Pig pancetta it is simply to die for! Kentish strawberries with clotted cream in Summer - Could it be any more British? Cherries, apples, plums and damsons come from our own orchards in the grounds of Wallett’s Court are a staple of our late Summer and Autumn menus even finding themselves pickled or preserved in Winter.

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 quite a few 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 in his 70s he now presides over the hotel and advises the kitchen brigade headed up by David Hoseason, a highly qualified chef who takes the lead in the kitchen and works relentlessly in the pursuit of excellence.

The Restaurant at Wallett's Court is at the heart of the hotel's success under the watchful eye of Head Chef David Hoseason who has established the place as a culinary institution.

The Restaurant at Wallett's Court offers fine dining in a rejuvenated country house hotel environment set within beautiful traditional surroundings and is featured in The Good Food Guide and is very popular locally and early booking is recommended to ensure a table.

Children
We welcome children at Wallett's Court - Click Here for menus and more info >>>