August at The Counter by Robin Read, Tunbridge Wells
“The Counter is delicious and charming… treating the inner Veruca Salt in all of us with pure imagination.” Grace Dent reviewing The Counter for The Guardian
“This new venture… is the best news for Tunbridge Wells. It has the e
Three months after opening his debut restaurant, The Counter in Tunbridge Wells, Kent and already receiving critical acclaim, chef patron Robin Read isn’t sitting still. The new monthly menu in August sees the ten-course counter experience elevated further with extra snacks, extended wine pairings, makings of a destination – a relaxing neighbourhood restaurant with a big-city attitude” Good Food Guidwith the addition of a premium wine pairing and a three-part beef dish using the exceptional Sussex aged beef from Fullers in Eridge, using the prime cuts as well as trim for a rich ragu.
Guests dining in August will enjoy dishes such as Dorset crab tart, trout roe, kohlrabi and watercress; roast sweetcorn and Beal’s nduja, spring onions, chives and parsley; poached Sussex fillet with beetroot & beef tea, beef fat and Wiltshire truffles and Fig Leaf Parfait, Myatt’s White Peach, Gingerbread crumb and fig leaf oil.
The new August menu offers a choice of three-, five-, eight- and ten-course tasting menus, costing £40, £60, £95, and £125 respectively. Three or six-glass wine pairing is £36 or £70, while the eight-glass pairing is £96 per guest; a three-glass non-alcoholic pairing is £32. The ten-course tasting menu is reserved exclusively for guests sitting at the pass overlooking the kitchen 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 menu.
August’s ten-course menu at The Counter
Ricotta Rosti
tare, herb salad
Dorset Crab Tart
trout roe, kohlrabi and watercress
Malted Sourdough served with vegetable broth
Chiddingstone Dairy butter
Sherry Roast Aubergine
slow roast tomatoes, chilled tomato & pepper dressing, basil
Roast Sweetcorn & Beal’s Nduja
spring onions, chives and parsley
Isle of Orkney Scallop
herb puree, confit potato and brown butter
Baked North Sea Cod
seaweed butter sauce, beans & lovage
Chefs Treat
Poached Sussex Fillet
beetroot & beef tea, beef fat, Wiltshire truffles
Aged Sussex Sirloin
beetroot rosette, creamed greens, red wine sauce
The Idle Hour
pastry cracker, pickled plums, bronze fennel
Optional £12 supplement
Strawberry Sorbet
strawberry & lemon verbena
Fig Leaf Parfait
Myatt’s white peach, gingerbread crumb, fig leaf oil
The Sweet Treat Tower
£125 per person
3, 6 or 8-glass wine pairing £36, £72 or £96
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 for 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.
Open days and hours:
Wednesday: Dinner 18:00 – 23:00
Thursday & Friday: Lunch 12:00 – 14:30, Dinner 18:00 – 23:00
Saturday: 12:00 - 23:00