June at The Counter
New menu and new opening hours due to demand ​

The Counter is the debut restaurant of ex-Firmdale Hotels Executive Chef Robin Read in Tunbridge Wells, Kent. After a hugely successful first month of trading Robin is releasing more tables and opening on Wednesday evenings. The new June menu launches on Wednesday 5th June and offers a choice of five-, eight- and ten-course tasting menus, costing £60, £95, and £125 respectively. Three or five-glass wine pairing is £36 or £60 per guest, or a three-glass non-alcoholic pairing is £32.

The June menu at The Counter
Cured chalk stream trout tart, beetroot & bronze fennel Malted sourdough served with ‘waste’ vegetable broth, Chiddingstone Dairy butter
Ricotta, broad beans and peas, kohlrabi & nocellara olives
Jersey Royals, watercress velouté & smoked eel
Seaweed baked John Dory, Spring vegetable ‘Pot au Feu’, Beal’s Farm guanciale & lovage
Roast saddle of Sussex lamb, courgette, aubergine & oregano jus gras
Lancashire Bomb, sourdough crumpet, tare (optional £12 supplement)
Blackberry sorbet, fig leaf oil
Crème fraiche parfait, gooseberry compote, linseed biscuit, elderflower gel
The Sweet Treat Tower

Robin has years of experience sourcing the best seasonal and local produce, predominantly from Kent and Sussex, but also within the British Isles. His menus are created from a love of classical cookery and a curious mind for new techniques. The ten-course menu is offered at the counter and gives diners an interactive experience watching Robin and his team of chefs cook and plate up at the pass; the menu is more experimental, taste-testing dishes that are in development for the next month’s menus.

Vision and suppliers

Robin’s vision of a modern-day restaurant is that of a responsible and sustainable one with seasonal cooking, few food miles and using every part of an ingredient. He seeks out and nurtures a strong network of small, independent farmers, growers, and producers from farm to sea and takes great care and pride to meet all his suppliers, visiting their farm, forest, river, warehouse, or barn across the country. This ensures he has first-hand knowledge of the produce, and relationships with the people whose hands create, grow, or farm them.

Suppliers at The Counter include 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. The wine programme is headed up by Greta Boccia and is a curated edit of English and European wines alongside several English spirits, such as Hepple gin and vodka and Vault vermouth and botanical spirits, on the list.

The restaurant features original artwork on display, and for sale, by Venezuelan artist RAA, a close friend of Robin and his former sous chef. The multi-media works combine acrylics, oil pastels, colour pencils and spray paint in bold and graphic shapes.

About Robin Read

After years of planning, whilst building up a strong customer base through pop ups and private dining, The Counter is the fruition of the long-held dream of Robin Read to have his own restaurant. Born from a long family history of serving the best produce over a counter, Robin’s maternal grandfather was a Master Butcher in Rugeley, Staffordshire, while on his paternal side, his great-grandfather was a Greengrocer in Lewisham, South London. Together with his wife Greta Boccia, they have taken on a 200-year-old Georgian building in the heart of Royal Tunbridge Wells, which includes the main restaurant with table and counter dining, private dining room, small wine bar and courtyard garden, with raised beds and pots growing herbs, salads, and brassicas.

Prior to opening his own restaurant, Robin was Executive Chef of the Firmdale Hotel Group for 16 years, overseeing six new Firmdale openings, including four hotels, a bakery and training academy, all with great success. He worked with head chefs in eight sites (UK & internationally) with over 200 kitchen staff, to maintain the highest of standards.

Robin began his cooking career at the age of 16 with work experience at the Roux Brothers’ London patisserie, where he trained in 1990. His love and passion of the industry continued to grow, working and training with some of the best chefs this country has produced. He spent two years at Chez Nico under Nico Ladenis as sous chef, which held three Michelin stars, before working with Marco Pierre White at Mirabelle, becoming Head Chef, and retaining their one Michelin star. Robin also spent time in the kitchens at Le Gavroche, The Square and Restaurant Paul Heathcote.

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Open days and hours:

Wednesday, Thursday & Friday: Lunch 12:00 – 14:30, Dinner 18:00 – 23:00
Saturday: 12:00 - 23:00 

Images available to download credited to Stuart Mack HERE

For more information about The Counter by Robin Read please contact Hannah Blake at The Dining Room on 07730 039361 or hannah@thediningroompr.co.uk