Port Lympne Hotel opens new restaurant
The Garden Room is the first on-site that is open to guests who are not visiting the popular wild animal park or staying in its award-winning accommodation
Designed by Creative Director Victoria Aspinall, the Garden Room features a vaulted glass ceiling, mirrored garden walls and elegant brass lanterns to create a tranquil Mediterranean garden ambience.
The sophisticated yet informal atmosphere is reflected in the enticing menu, designed by Executive Chef Lee Edney.
Edney brings a strong pedigree from his time heading the kitchen at the two-AA-rosette Swan in West Malling and The Vines of Rochester, and his inventive dishes celebrate the very best of Kentish produce.
Dishes include slow-cooked Romney Marsh lamb shoulder with pea and courgette pearl barley risotto, Valrhona chocolate brownie with chocolate mousse and cobnut ice cream and glazed scallops with miso, celeriac purée, apple and chorizo.
All produce is sustainably-sourced, with fruit and vegetables fresh from the park’s kitchen garden at Walmestone Growers in Wingham. An extensive drinks menu features zestful botanical cocktails and locally-produced fine wines and ales.
Lee Edney says: “The new menu showcases the abundance of fantastic produce we’re privileged to have here in Kent. With a strong commitment to seasonality and championing local artisan suppliers, it focuses on fresh, lively flavours, offering something for all tastes.”
The Garden Room is open for evening dining, afternoon tea and Sunday brunch reservations 7 days a week. Diners who book a table for Sunday brunch or afternoon tea will have complimentary access to the Reserve, with ample time to explore its 15 acres of landscaped gardens, stunning coastal views and 50-plus rare and endangered species before dining.
For more info visit: http://www.aspinallfoundation.org/garden-room/
