| The Restaurant |
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As Chef-Proprietor, Chris Oakley steps aside after quarter of a century at the helm of the kitchens at Wallett's Court, the next generation is becoming well established. With a firm foundation in classical British cuisine, but with a young, forward thinking chef in Stephen Harvey, the food concept at Wallett's Court continues to pay homage to the finest locally sourced raw ingredients from 'The Garden of England'.
Menus change with the seasons, in spring there's new season's Lamb from Romney Marsh. Summer sees Lobster from St. Margaret's Bay & locally landed Dover Sole. With autumn comes game - Kentish Venison & Wild Boar and in Winter Pheasant & Partridge. With fine food comes fine wine, we offer an eclectic (some say eccentric) list of wines from around the globe. Old favourites sit alongside new discoveries and offer a variety of wine styles to complement our cuisine. |
The Restaurant has been awarded two Rosettes by the AA Best Restaurants Guide and is featured in The Good Food Guide.
Recently retired Chef Patron Chris Oakley has now handed over the reigns to Stephen Harvey an accomplished chef in his own right who has worked in some of the most prestigious kitchens in the country including a certain 'Manoir' in Oxfordshire. He has worked alongside Chris for some time and has acquired classical skills with which to perfect his modern ideas inspired by World cuisine which go together to produce a modern blend of traditional British cooking with an eclectic feel. Stephen's aspirations as head chef are to attain a Michelin star (like his predecessor Chris Oakley) and to achieve three rosette status with the AA restaurant guide.
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Example menus...
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winter printable
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winter printable
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