Chef Billy Stock and front-of-house manager Ellie Topham have taken over The Wellington, a reimagined classic pub in Margate, Kent, drawing praise for its changing menu featuring properly cooked traditional fare including standout pies, fresh asparagus with sauce gribiche, and lobster and cod pie. Reviewer Grace Dent lauded the restaurant's warm service, cozy atmosphere, and high-quality offerings, estimating costs at around £50 per head for three courses à la carte.
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Chef Billy Stock and front-of-house manager Ellie Topham have taken over The Wellington, a reimagined classic pub in Margate, Kent, drawing praise for its changing menu featuring properly cooked traditional fare including standout pies, fresh asparagus with sauce gribiche, and lobster and cod pie. Reviewer Grace Dent lauded the restaurant's warm service, cozy atmosphere, and high-quality offerings, estimating costs at around £50 per head for three courses à la carte.