When we heard about Amberley Castle’s lovely review, we were delighted! This stunning 900-year-old castle has the perfect amount of contemporary style and traditional charm. We caught up with Kyle, Events Manager at the Castle to give us the inside scoop on the buzz that is currently circulating at the castle….
Hi Kyle, you must have been thrilled when you read that you were in the top 20 restaurants with rooms in The London Times through Hardens. Did you get a surprise when you read this or were you told beforehand?
It was a complete surprise! We had no idea, it was not until one of our guests congratulated one of the reception team on the front desk, after having read there morning paper, that we were made aware.
Did someone from The London Times visit the restaurant to review you? If so, were you aware that you were being reviewed? Or did they go undercover?
We had no idea that anyone from the London Times was visiting or that we were being reviewed, which to the team here at Amberley brings an even bigger sense of accomplishments, as we know the reviewers for the time experienced no more or less then every one of our guest.
The first line of your section reads: “Dine at this 900-year-old castle and leave the real world behind.” What is your favorite feature of the restaurant?
This is a tough one. There are so many intricate and wonderful details in the Queens Room, from the 12th century double barreled vaulted ceiling, to the stone mullioned lancet windows, offering uninterrupted views of our manicured gardens and Southdown’s’… But I would have to say my favorite feature has to be our Royal Muriel.
The Royal Muriel was commissioned some time shortly after the restoration of the English Monarchy in 1660 and it depicts King Charles II and his wife Catherine of Braganza hunting in either Arundel or Parham Park.
What’s your favorite meal from to have when dinning at the restaurant?
My favorite meal would have to be the scallops followed by the venison and to finish with the buckthorn soufflé.
Being a passionate Devonian from the west country, I love our scallops dish, the scallops are hand dived and brought in from the night boats in Brixham, ensuring the freshness is unmatched.
The Scallops from the West Country are smaller than their Scottish counterpart, but slightly sweeter and incredibly flavorsome, with this dish we are brining a little bit of the West Country to West Sussex.
For me, this time of year is all about game, and the venison dish is simply superb, the nature and context of this dish blends timelessly with the elegant yet classic surrounding of Amberley Castle.
The Buckthorn soufflé is light delicious and elegantly timeless, a understated classic with a twist.
Head Chef Robby Jenkins
Your Head Chef must have been delighted with the praise! Do you have your article hanging up anywhere?
Robby Jenks (our Chef) is indeed pleased with the first of what we believe is one of several accolades yet to be bestowed upon himself, his brigade and Amberley Castle. Robby sees this accolade as the start of a journey…..
Robby has the article framed and hanging in his office, following his mantra of the team, passion, inspiration and drive.
