Dan, Tony (Head Chef), Digby and John Burton-Race (Development Chef) are having a meeting in the bar at the pub. They are drinking copious amounts of espresso, batting around ideas for the ‘New Menu’ and wondering aloud which dishes should be short-listed following the tasting. Dan, John and their team are passionate about food and after many months in the making they are understandably excited about their new menu.
A certain Kentish rootedness inspires The Ivyhouse’ menus and food is as stylish as it is flavor-some. Following a month’s intensive training at Burton-Race’s “New Angel” restaurant in Dartmouth Dan’s chef Tony buzzes around the kitchen with a clear passion for what he does.
“Having already worked in the industry for 12 years I didn’t think there was much more to learn” commented Tony. “Then I went to work with John for a month at The New Angel!”
The Ivyhouse “gang” spend a lot of time sourcing ingredients and forging links with small-scale producers who can provide them with the seasonal produce they want. Tony boasts that his menus will only reflect what’s in season. From their butcher, they buy meats reared only in Kent (and mostly from their butchers own herd). Fish comes from Ramsgate, where their award-winning sister restaurant “Harveys” have access directly to the day boats – turbot, rye bay scallops, ray and Kentish sea-bass – comes daily. Fruit and vegetables come from hand-picked local growers, and the cheeses are a changing selection of the county’s finest.
Dan and his team want to offer their food to the widest range of people and believe a pub is the best place to do that. They’re as happy to serve you their flashy fish and chips with half a pint of ale as they are to bring on a three-course dinner and a £40 bottle of wine.
In addition to opening every lunchtime and evening, the Ivyhouse dining room serves food throughout the afternoon on Saturday’s and Sunday’s.
As well as offering the a la carte and snack menu’s, Monday to Saturday sees an amazing value £10 two course lunch served from midday ‘til 3pm. And finally don’t forget the legendary forerib of Kent beef which makes a guaranteed appearance on the blackboard every Sunday lunchtime-“I daren’t take it off the menu for fear of a riot” jokes Dan. Booking essential at the weekend to be sure of getting a table. |
