More on KentOnline
More on KentOnline
A Michelin-trained chef who cut his teeth in some of the country's best restaurants has opened a pop-up of his own in a seaside hotel.
Jack Hancock, who recently left the team of leading chef Adam Byatt in London, has launched Hearth at The Empire Room in Ramsgate.
For the past three years he had been working for Mr Byatt at the Michelin-starred Trinity, Upstairs and Bistro Union, and before that honed his culinary skills at some of Manchester's best established restaurants, alongside the likes of acclaimed chefs Aiden Byrne and Mark Prescott.
Mr Hancock says his pop-up offers modern British dining, serving seasonal, fresh dishes where local produce takes centre stage.
"We want to keep it real and grounded, cooking on the bone and over coals," he added.
He opened last month and is already getting rave reviews from customers.
James Thomas, owner of The Empire Room and its sister restaurant Little Ships on Ramsgate’s harbour front, says he is delighted that Mr Hancock has embraced the opportunity to establish this pop-up.
"We're very excited to see what Jack brings to Ramsgate," he added.
Hearth will be in the intimate dining space at The Empire Room beneath the Royal Harbour Hotel on the West Cliff for six months.
It will offer dishes such as Kentish crab and seaweed crumpet, Guinea fowl terrine, brill on the bone, wild fennel and kelp butter fondant, and roast pork shoulder, coco beans and green sauce.
The restaurant is open Tuesday to Saturday.
Visit www.hearthrestaurant.uk or call 01843 582511 to book.
