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No Corkage at Saltwood on the Green

23rd May 2015 Print

Saltwood on the Green restaurant, which is just a few miles from the EuroTunnel terminal and Kent ferry ports, has introduced ‘No Corkage Wednesday’ to entice those of us looking to taking advantage of the current strength of sterling against the euro.

Whether you’re a returning “booze cruiser”, a day tripper or enjoying a holidaying, call in on one of Kent’s best restaurants, known for its exquisite use of local, seasonal produce, accompanied by your own wines – without incurring the normal £12 corkage charge.

“There are some great wine bargains to be had just across the Channel. It’s not just the duty that is much lower in France - the tax on wine is an eye watering eight times that of our continental neighbours – transport and warehousing costs are significantly cheaper in northern France than the south of England,” said restaurant chef patron Jeff Kipp, adding, “And right now the ferry companies and Euro Tunnel are offering great deals on mid week crossings.”

Saltwood on the Green, in common with almost every other restaurant, charges “corkage” for customers who want to bring their own wine. This is needed to cover overheads and make a contribution to the lost “opportunity cost” of selling its own wine. But until the end of August, Saltwood on the Green is waiving corkage on Wednesdays.

“Sometimes customers have that special bottle or two that they would simply not pay for in a restaurant, or they just want an easy dinner at a lower cost mid-week, with a bottle or two of their favourite wine. I’d like to think this will be really popular with new and regular customers, and if it encourages people to come more often to sample our continually evolving menu, that is fantastic,” he said.

The new tourism minister Tracey Crouch, MP for Chatham and Aylesford in Kent , backs a cut in VAT to the hospitality sectory to 5 percent, although it has not become Government policy.

Led by the American-born Jeff Kipp (ex Gordon Ramsay, Duck & Waffle, Sushi Samba and Charlie Trotter’s) Saltwood on the Green is fast gaining a reputation simple, but exciting, cooking with an emphasis on light bites and sharing plates. Kipp creates enticing modern British dishes with a contemporary American twist, utilising the best the abundance of local ingredients from carefully chosen producers.

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