From our increasingly popular Sunday roasts to our modern twist on classic pub grub, our head chef, Tony Ettore is getting known by the locals for all the right reasons. Now you can find out about the man in the kitchen.
Hailing from Italy, Tony came to England over 40 years ago at the age of 13. With him he brought a renowned Italian passion for food and quality ingredients, rooted deep in his heritage.
As he grew up Tony decided to take this passion and forge a career within the culinary arts, attending a catering college in Kent. After getting his qualifications he traveled to France, working in various Michelin starred restaurants over the next two years, perfecting his techniques and developing his palate.
Upon his return, he worked for The Savoy hotel for five years, then went on to work in a small hotel in Canterbury city centre. These crucial years of his life gave Tony the experience he needed to branch out on his own and starting calling the shots.
With catering college and experience working for restaurants and hotels abroad and in the UK, Tony decided to set up on his own. He headed to idyllic seaside town, Deal in Kent where he owned his own restaurant for five years.
Il Pescatore, served mainly fresh fish and seafood, utilising his cooking style of Mediterranean and English cuisine, a style he has continued throughout his career. Tony went on to achieve 2 AA Rosettes with his restaurant however with the demise of the local Royal Marine Music Barracks, it also caused the unfortunate demise of his restaurant.
Keen to continue his culinary career, Tony moved to Milton Keynes, working with a small pub company as a group head chef. This allowed him to nurture those working with him and he moved between 6 gastro pubs in his 10 years there. With the food side of the business under his watchful and experienced eye, they were awarded with various accolades including best urban town pub in England and best gastro pub in the South-East, twice.
Now, he’s continuing his career with us, as our recently appointed head chef. Tony spoke of his cooking style, ‘I have always strived to work with fresh ingredients and using local produce where possible. I like making traditional British dishes but also enjoy mixing various world cuisines to achieve a balance of flavours in my dishes.’ This is perfectly reflected in our well-received new menu, take a look at it here.
Fancy trying it out for yourself? Book your table online today!
