White Vine House recruits Michelin Chef
The White Vine House in Rye, which holds 5 AA stars in the “Restaurant with Rooms” category, has joined forces with the highly acclaimed Michelin-rated chef Dev Biswal.
Dev Biswal has built a reputation for culinary genius based on unique deftly spiced Indian dishes as Delicate fillet of Claresse, Fresh fillet of English Channel Sardine, Tender breasts of wood pigeon and Breast of Gressingham duck. Menus encompass the best of locally available produce such as Rye Bay Scallops and Wild Boar. Biswal eschews the “fast food mentality” offered by many high street curry houses stuck in a “1940’s time bubble.” There are no poppadums, curries or Chicken Tikka Masala on Biswal’s menus.
The approach has seen the original Ambrette restaurant, round the coast in Margate, secure listings in the major restaurant guides including, Michelin, Good Food Guide, AA Restaurant Guide and received numerous awards from TopTable, TripAdvisor, Visit Thanet and the Restaurant Show.
Licensed for civil ceremonies, The White Vine House is popular wedding venue, catering for smaller, more intimate intimate parties.
The Elizabethan room, so named after its exquisite French-Oak panelling installed circa 1575, is licensed for civil ceremonies for a maximum audience of 30.
Rather than pushing couples into “set packages”, The Ambrette prefers to create bespoke wedding menus.
Also offered is an ‘Around Britain’ gastronomic tour with traditional British dishes that have been given a fine dining twist. Starters include – a vegetable broth based on a classic Scottish recipe, uses Sussex vegetables, Welsh Rabbit, Cullen Skink, and Sussex Mackerel with Gooseberries. The Pigeon and Blueberry salad uses locally shot birds. There is a ‘cheeky twist’ on the roast dinner. Main courses include Steak and Kidney pudding, Irish Stew, and ‘posh’ Fish and Chips. There is even a vegetarian take on a classic Scottish dish – Watercress and Chestnut Haggis. Desserts include Northern Ginger Parkin, the elegant old English Burnt Cream, Rice Pudding and a selection of English cheeses
The venue offers a choice of dining areas: The Georgian Room can accommodate up to 26 people, The Elizabethan Room 16 diners, the Club Room 14, with a terrace which seats 20.
The White Vine house also serves as a retreat for larger wedding parties requiring more space. The historic setting offers itself as a sanctuary for a pre-wedding bridal tea, groom's get-together, or just a quiet space for family members to relax away from the day's festivities.
“The ancient Cinque Port town of Rye offers for a stunning location, steeped in history with a photo opportunity on every corner that can help create memories that last a lifetime,” said White Vine House proprietor Javed Khan.
The White Vine House can accommodate 14 guests in 5 double rooms (one a four poster) and a family room (sleeping four).
White Vine House
It is believed the original building was burned during one of the many French raids on the town during the 100 Years War. The Elizabethan Dining Room named for its exquisite and unique French oak panelling, which probably cost more than the original building, with each panel individually formed to fit the timber frame. The room is “signed” with a carpenter's mark visible just above the fireplace.
Set on Rye's High Street, the Georgian frontage of the White Vine House belies its medieval heritage. Beneath the dining room lies a C13th cellar, complete with its stone spiral staircase. Refurbished in 2005, the once grand home is now one of the country’s premier bed and breakfast venues. Each of the 7 guest rooms includes period furniture, contemporary en-suites stocked with locally made organic toiletries and the latest in-room entertainment technology.
Dev Biswal grew up in Calcutta. He trained at the Dubai Sheraton, before moving to London, aged 26 in 2003 for spells at Mangoes and Eriki. He opened The Indian Princess in Margate in December 2006, rebranding it as The Ambrette in 2010.
For more information, visit whitevinehouse.co.uk and theambrette.co.uk.