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Ex-Firmdale Hotels chef, Robin Read, who worked at La Gavroche and Chez Nico launches debut restaurant The Counter in Tunbridge Wells

By: Elli Hodgson ehodgson@thekmgroup.co.uk

Published: 14:01, 29 April 2024

Updated: 12:29, 30 April 2024

A chef who worked and trained with the Roux brothers and at Michelin-acclaimed eateries is opening a new restaurant this week.

The Counter by Robin Read is coming to Calverley Road in Tunbridge Wells, offering a tasting menu showcasing seasonal and local produce.

Robin Read, who worked and trained with the Roux brothers, is opening The Counter, in Tunbridge Wells. Photo: Stuart Mack

The ex-Firmdale Hotel Group executive chef had worked and trained as a sous chef at Chez Nico under the late Nicola Ladenis (three Michelin stars), before working with Marco Pierre White at Mirabelle, where he became head chef and retained their one Michelin star.

Robin and his wife Greta Boccia are opening the restaurant on Thursday, May 2 as a “modern-day restaurant” which is “responsible and sustainable”.

The Counter is situated within a 200-year-old Georgian building in the heart of the town and will offer table and counter dining, a private dining room, small wine bar and courtyard garden.

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Robin’s menus, which offer a choice of five, eight and 10-course tasting menus costing £60, £95 and £125, will include dishes such as cured mackerel croustade with broccoli puree, Birchen asparagus and seaweed; and cavolo nero cavatelli, for its launch.

In keeping with his vision for a local and seasonal menu, Robin is working with small, independent farmers and growers, with suppliers including Kentish fruit and vegetables from T H Brown & Son, fish from Chapmans in Sevenoaks, meat from Fullers Butchers in Eridge and charcuterie from Beal’s.

Birchden asparagus at The Counter, Tunbridge Wells, Kent. Photo: Stuart Mack
Inside The Counter in Tunbridge Wells, under chef Robin Read. Photo: Stuart Mack
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The wine programme, headed up by Greta Boccia is a curated edit of English and European wines alongside English spirits such as Hepple gin and vodka and Vault vermouth and botanical spirits.

Robin, who oversaw six new Firmdale openings, including four hotels, a bakery and training academy, has also spent time in the kitchens at Le Gavroche (two Michelin stars), The Square (two Michelin stars) and Restaurant Paul Heathcote (two Michelin stars).

He began his cooking career at the age of 16 with work experience at the Roux brothers’ London patisserie, where he trained in 1990.

The Counter opened for reservations on April 22.

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