The Counter at Daily Bread (credit Key & Quill)
THE COUNTER
The Counter is a new pop-up residency by chef Robin Read at Daily Bread in Rusthall, Tunbridge Wells.
Launching on 20 October through to 24 December
From £60 per person
www.thecounterhomeedition.com | @the_counter_tw
The Counter is a pop-up residency by chef Robin Read to be hosted at the award-winning Daily Bread in Rusthall, near Tunbridge Wells. Each dinner service from 20 October to 24 December will offer guests a seasonal six-course tasting menu, using the best local, wild and foraged produce.
Robin is a passionate supporter of artisan farmers, growers and producers and a strong advocate of naturally sourced produce, especially from the British Isles. He takes great pride in having met all his suppliers and ensures he visits the farm, river, warehouse, barn wherever across the country to make sure he has the best knowledge of the produce and its maker. The Counter menu is full of the best local products such as venison from Eridge Park and wild porcini mushrooms from the woods around Rusthall and Langton Green. Home-made sourdough bread, blackberries, scallops, Sussex cream and dairy all feature on the menu, and fish is caught off Rye harbour.
There will be one sitting for dinner on Thursday, Friday and Saturdays from 20 October 2022 to 24 December 2022. Some tables are communal, and others are twos and fours. Drinks from 7.30/7.45pm to sit for 8pm.
Price
6 courses £60 per person
6 glass wine flight £60 per person
3 glass wine flight £30 per person
A small wine list is available
Opening Hours
Dinner only, Thursday – Saturday
20 October to 24 December 2022
Daily Bread, 27-29 High Street, Rusthall, Tunbridge Wells, Kent
About Robin Read
Langton Green based Read has been a chef for over 25 years. He trained and worked with some of the greats in the hospitality industry, including Albert and Michel Roux, Nico Ladenis and Marco Pierre White. For the last 16 years he was Group Executive Chef of the Firmdale Hotel Group in London, overseeing the Soho Hotel, Charlotte Street Hotel and Ham Yard Hotel, amongst others, and launched six new openings, a bakery and a chef’s academy. Robin hopes that one day The Counter will have a permanent bricks and mortar site in the Tunbridge Wells area.
Sample menu
Porridge and Porter Sourdough, cultured butter
Rusthall foraged cep broth, Beal’s Farm pancetta, parsley oil
Eridge Park venison tartare tart, egg yolk, pickled beet, Berkswell
Cured line caught mackerel, autumn squash, white wine, yuzu and wild garlic capers
Champagne and seaweed poached brill, mussel, caviar, lemon butter
45-day aged Sussex sirloin of beef, celeriac purée, roast onion, red wine sauce
White Chocolate Parfait, mascarpone ice cream, pickled elderberries, fig leaf oil, honeycomb crumb
Sweet Treats
-ends-
@the_counter_tw
www.thecounterhomeedition.com
For more information about The Counter or Robin Read, please contact Hannah Blake at
The Dining Room on 07730 039361 or hannah@thediningroompr.co.uk