The Rose, Deal, Kent: ‘London has arrived’ – restaurant evaluate

One of the perils of residing in a seaside hotel consisting of Deal on the east coast of Kent is that, sooner or later, London will find you. One minute, you can come out to Londis in your dressing robe, drink Gold Blend, and have no real opinion on Nuno felting, and then a shift will occur. One of these incomers will paint over a pebble-dashed terrace with Farrow & Ball Arsenic, open a gluten-loose macaron kiosk, and the game can be up. For Kensal Rise and Hackney humans, that’s like leaving jam out for ants. Soon, you’ll be knee-deep in nocellara olives, spoken-phrase performances, and places like The Rose on Deal High Avenue, a recently tarted-up pub, restaurant, and boutique lodge.

Any implication that the plutonium-grade revamping of The Rose from hard-and-ready, two hundred-year-vintage, antique-college boozer to the sublime magnet for mini-breakers is “an improvement” will likely purpose the local’s umbrage. Nevertheless, it now serves rhubarb mezcal cocktails, tiny bowls of Marcona almonds, wild nettle soup, and ox tongue on beetroot. For £200, without dinner.

I stayed on Friday night in a brick-a-brace-crammed room painted in jarring shades of burgundy, turquoise, and army, with a velour curtain in the region of a bathroom door and a communal Nespresso gadget in the corridor. I do not like every person in this international well enough to forgo a lavatory door. At the same time, if you speak to me at a communal Nespresso machine at 7 am before I have inebriated the Nespresso, I will unapologetically hammer you to death with a Muji indoor shoe.

Downstairs, the dining room is happily much less aesthetically busy. There’s an open kitchen so that you can watch the chef’s flap, plus a bar to sit up at on stools and order a “Hedgerow Cobbler” made with sloe gin, raspberries, blackberries, and elderflower even as you nibble excellent deep-fried olives stuffed with anchovy. The front-of-residence are heat and kind, and there are masses of them. This is going in a protracted manner. Executive chef Rachel O’Sullivan, of Polpo and Spuntino reputation, was the call that flavored all the beginning coverage of The Rose last year. Still, during the nighttime we visited, she was no longer a gift, and the menu seemed like a skeleton version of the delicious, complex list I’d seen on Instagram.

We selected three of the five starters, starting with accurate, domestic-blitzed taramasalata served with slightly beyond-their-best radishes. A plate of steamed Aspar, Agus regarded, topped with a spoon of gritty, brown, and not mainly high-quality walnut-and-anchovy butter. “Hot smoked salmon with pickles and creme fraiche” was a bit of baking, but now nearly cold salmon that changed into hot neither in flavor nor temperature. And the smoked prawns advertised on the specials board had run out by the point we sat down at 8 pm, notwithstanding only a handful of other diners.

By this degree, it had occurred that The Rose’s food had become sincerely no longer desirable enough to schedule a special trip to Deal around. But, by God, it feels as if it must be: an enormous variety of mood boards and Mr & Mrs. Smith’s target audience-centered advertising has led to this point, where punters now journey miles and % in single-day baggage to dine right here. But folks that do will find little or no to put in writing home approximately.


I love cooking and eating food. I always look for new recipes, new foods, and new restaurants. I just love food! My goal is to post interesting and delicious food and share recipes with the world. I have a passion for all types of food; especially Asian cuisine.